Description

This Cheesy Chicken, Spinach, and Artichoke Lasagna is a decadent twist on the traditional lasagna, blending savory shredded chicken, earthy spinach, tender artichoke hearts, and creamy Alfredo sauce between layers of pasta and gooey cheese. With mozzarella, ricotta, Parmesan, and cream cheese coming together, every bite is a rich and comforting treat. This lasagna is the perfect balance of indulgence and nutrition, thanks to the vitamins and fiber-packed spinach and artichokes. It’s ideal for family dinners, gatherings, or make-ahead meals, and can easily be adapted for various dietary preferences, such as gluten-free or low-carb.

Ingredients

Scale

16 ounces (1 pound) lasagna noodles, cooked al dente
3 tablespoons unsalted butter
1½ teaspoons garlic, minced
3 tablespoons all-purpose flour
3 cups (735g) whole milk
1 teaspoon kosher salt
½ teaspoon black pepper
1 cup (100g) parmesan cheese, grated
3 cups (420g) rotisserie chicken, shredded
½ pound frozen chopped spinach, thawed and squeezed of excess liquid
1 can (15 ounces) artichoke hearts, drained and chopped
1 container (15 ounces) whole milk ricotta cheese
4 cups (452g) mozzarella cheese, shredded
Fresh parsley, for garnish
Grated parmesan, for garnish

Instructions

Preheat the oven to 375°F and grease a 9×13-inch baking dish.
In a skillet, melt butter over medium heat. Cook garlic for 1 minute, add flour, and cook for an additional minute.
Gradually whisk in milk, adding salt and pepper. Simmer for 2-4 minutes until thickened.
Stir in parmesan until melted, then add chicken, spinach, and artichokes.
In the baking dish, layer a thin chicken mixture, noodles, ricotta, chicken mixture again, and mozzarella. Repeat layers, ending with mozzarella.
Cover with foil and bake for 25-30 minutes. Remove foil and bake for another 5-10 minutes until bubbly. Optionally, broil for 1-2 minutes for extra browning.
Garnish with parmesan and parsley.

Notes

Chicken:

Type of Chicken to Use:
- Shredded Chicken: Use rotisserie chicken or pre-cooked chicken breast. This saves time and ensures the chicken is tender and flavorful.
- Poached or Grilled Chicken: If using raw chicken, poach or grill it beforehand. Poaching keeps the chicken moist, while grilling adds a smoky flavor.
Pro Tip: To save time, purchase pre-cooked or rotisserie chicken, shred it, and have it ready to layer.

Spinach:

Fresh vs. Frozen Spinach:
- Fresh Spinach: Blanch or sauté it to wilt the leaves before adding to the lasagna layers. Fresh spinach provides a slightly brighter flavor and more texture.
- Frozen Spinach: Thaw and drain thoroughly. Frozen spinach is more convenient and cost-effective, but excess water needs to be squeezed out before using.
Pro Tip: Use paper towels or a kitchen cloth to press out moisture from frozen spinach to prevent the lasagna from becoming watery.

Artichokes:

Canned or Jarred Artichokes:
- Canned or Jarred: These are the most convenient options. Be sure to drain and pat dry to avoid extra moisture.
- Fresh Artichokes: For a more intense flavor, you can use freshly cooked artichokes, but this adds extra preparation time.
Pro Tip: If using jarred artichokes, opt for those packed in oil for additional flavor. Drain the oil well, but reserve a little to add to the filling for enhanced richness.

Cheese Blend:

Mozzarella, Ricotta, Parmesan:
- Mozzarella: Adds a gooey, melty layer. Use shredded mozzarella for the top and middle layers.
- Ricotta: Mix with eggs and seasonings for creaminess and structure between the lasagna noodles.
- Parmesan: Provides a sharp, salty bite. Sprinkle on top for a golden, crispy finish.
Pro Tip: For a creamier filling, add a bit of heavy cream or milk to the ricotta mixture.

Lasagna Noodles:

Types of Noodles:
- Traditional Noodles: Boil until just al dente (slightly firm) before layering.
- No-Boil Noodles: Saves time, but make sure there’s enough sauce to hydrate them during baking.
Pro Tip: If using traditional noodles, lay them out flat on a sheet of parchment or a baking tray after cooking to prevent them from sticking together.

Layering Tips:

Start with a thin layer of sauce at the bottom of the pan to prevent sticking.
Layer noodles, then the chicken-spinach-artichoke mixture, followed by the ricotta mixture, then cheese. Repeat.
End with a layer of noodles, sauce, mozzarella, and Parmesan for a crispy, golden top.

Cooking and Baking:

Baking Time: Bake the lasagna at 375°F (190°C) for about 40-45 minutes until the cheese is bubbling and golden brown.
Resting Time: Let the lasagna rest for 10-15 minutes after baking to set the layers and make it easier to cut and serve.
Pro Tip: Cover the lasagna with foil for the first 30 minutes to ensure even cooking, then remove the foil for the final 15 minutes to brown the top.

Variations:

Vegetarian Option: Omit the chicken and double the amount of spinach and artichokes, or add sautéed mushrooms for an earthy flavor.
Gluten-Free: Substitute gluten-free lasagna noodles for a gluten-free version.
Dairy-Free: Use dairy-free cheese alternatives and replace ricotta with a dairy-free blend made from cashews or tofu.

Serving Suggestions:

Serve with a side of garlic bread or a simple green salad with a light vinaigrette to balance the richness of the lasagna.

Storage and Reheating:

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3-4 days.
Freezing: Lasagna can be frozen either before baking or after cooking. If freezing before baking, assemble the lasagna, cover tightly, and freeze. Thaw in the fridge overnight before baking.
Reheating: Reheat in a 350°F oven covered with foil for 20-25 minutes, or microwave individual portions.
Pro Tip: To avoid soggy leftovers, reheat lasagna in the oven instead of the microwave for best results.