There’s something magical about a hot, bubbling lasagna fresh out of the oven. And when it’s not just any lasagna, but a Cheesy Chicken, Spinach, and Artichoke Lasagna, you know you’re in for a treat! This dish combines rich, creamy béchamel sauce with tender chicken, vibrant spinach, and tangy artichoke hearts, all layered between sheets of al dente lasagna noodles. It’s the perfect mix of comfort and gourmet – great for weeknight dinners, family gatherings, or even as the star of a potluck.
This recipe has become a favorite in my house. I mean, who can resist layers of cheesy goodness paired with wholesome veggies and a twist on the classic lasagna we all know and love? Plus, it’s a wonderful way to sneak in those greens for even the pickiest eaters. Let’s dive right into the first steps to create this masterpiece!
Step 1: Prepping the Ingredients
The key to a smooth cooking experience is preparation. Start by gathering all your ingredients (trust me, this makes the process so much easier). Here’s what you’ll need:
- 16 ounces lasagna noodles: Cook these al dente according to package instructions. You want them firm enough to handle layering without falling apart. Once cooked, drain and lay them flat on parchment paper to prevent sticking.
- 3 tbsp unsalted butter and 1½ tsp garlic, minced: These are the base for your flavorful béchamel sauce.
- 3 cups whole milk: For a creamy, velvety sauce.
- Cheeses, cheeses, and more cheeses! Parmesan, ricotta, and mozzarella come together to make this dish a gooey, cheesy dream.
Step 2: Making the Béchamel Sauce
This step is where the magic begins. A béchamel sauce might sound fancy, but it’s super easy to make and elevates the lasagna to the next level.
1️⃣ Melt Butter and Sauté Garlic: In a skillet over medium heat, melt the butter. Toss in the minced garlic and let it cook for about a minute. The aroma will fill your kitchen, and you’ll know it’s ready when it’s just golden and fragrant (not browned).
2️⃣ Add the Flour: Stir in the all-purpose flour, whisking continuously. This step creates a roux, which thickens the sauce. Give it a minute or two to cook off the raw flour taste.
3️⃣ Whisk in Milk: Slowly pour in the milk while whisking constantly to avoid lumps. Add the kosher salt and black pepper for seasoning. Simmer for 2-4 minutes until the sauce thickens enough to coat the back of a spoon.
Step 3: Adding the Filling Ingredients
Now, it’s time to give your béchamel sauce a personality with bold and hearty flavors.
- Parmesan Cheese: Stir in the grated parmesan until it melts beautifully into the sauce. This step ensures every layer of your lasagna is packed with cheesy flavor.
- Chicken, Spinach, and Artichokes: Add shredded rotisserie chicken, thawed and drained spinach, and chopped artichoke hearts to the sauce. Stir everything together until evenly combined. Your filling is ready, and oh boy, it’s heavenly!
Step 4: Preheat the Oven
While your sauce cools slightly, preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prepare for layering the lasagna. Trust me, the smell of this lasagna baking is going to have everyone hovering around the kitchen!
Assembling the Layers and Baking Your Cheesy Chicken, Spinach, and Artichoke Lasagna
Alright, now comes the fun part—assembling all those incredible layers! This is where the magic happens as everything comes together to create a lasagna that’s creamy, cheesy, and packed with flavor in every bite. Let’s dive in and start layering like pros!
Step 5: Assembling the Lasagna
First things first—make sure your ingredients are all within arm’s reach. You’ll need the béchamel mixture, cooked lasagna noodles, ricotta cheese, shredded mozzarella, and that prepared baking dish. Ready? Let’s layer this masterpiece!
1️⃣ Start with the Base Layer
Spread a thin layer of the chicken-spinach-artichoke mixture over the bottom of your greased 9×13-inch baking dish. This acts as the “glue” to hold the first layer of noodles in place.
2️⃣ Add Lasagna Noodles
Lay down a layer of lasagna noodles, slightly overlapping the edges. Don’t worry about perfection—just make sure the base is covered.
3️⃣ Spread Ricotta Cheese
Using a spatula or the back of a spoon, spread an even layer of ricotta cheese over the noodles. This adds a creamy richness to the dish. If you’re feeling fancy, you can even mix a pinch of Italian herbs or garlic powder into the ricotta beforehand for an extra flavor boost.
4️⃣ Layer the Chicken Mixture
Spoon another generous layer of the chicken mixture over the ricotta, making sure it’s evenly spread to the edges.
5️⃣ Add Mozzarella Cheese
Sprinkle a handful of shredded mozzarella cheese over the chicken mixture. This is where things get exciting—it’s all about creating those melty, cheesy layers!
6️⃣ Repeat
Repeat these layers—noodles, ricotta, chicken mixture, mozzarella—until you run out of ingredients. Aim for at least three layers, but feel free to make it taller if your dish allows. Just remember to finish with a thick, glorious layer of mozzarella cheese on top.
Step 6: Bake It to Perfection
Now that your lasagna is beautifully assembled, it’s time to bake it to golden, bubbly perfection.
1️⃣ Cover and Bake
Cover the baking dish with aluminum foil. This traps the heat and allows the flavors to meld while keeping the top from browning too quickly. Bake in your preheated oven (375°F) for 25-30 minutes.
2️⃣ Remove the Foil
After the initial bake, remove the foil and let the lasagna bake uncovered for another 5-10 minutes. This step ensures the top layer of cheese melts fully and gets that irresistible golden crust.
3️⃣ Optional Broil
If you’re like me and crave a slightly crispy cheese topping, turn on the broiler for 1-2 minutes at the end. Watch it closely, though—broilers work fast, and you don’t want to burn your masterpiece!
Step 7: Let It Rest
Patience is key here, friends. Once your lasagna is out of the oven, let it rest for about 10 minutes. This allows the layers to settle, making it easier to slice and ensuring every serving holds its shape.
Helpful Tips for the Best Lasagna Ever
- Even Layers Matter: When spreading the ingredients, try to keep the layers as even as possible. This ensures every bite is balanced with all the delicious flavors.
- Ricotta Texture Tip: If you find ricotta too thick to spread easily, stir in a couple of tablespoons of milk or cream to loosen it up.
- Don’t Overfill: If your baking dish is almost overflowing, place it on a baking sheet to catch any drips during baking. Nobody likes scrubbing burnt cheese from the oven!
- Experiment with Cheese: Feel free to swap out mozzarella for other melty cheeses like provolone or Gruyère if you’re feeling adventurous.
FAQs and Serving the Cheesy Chicken, Spinach, and Artichoke Lasagna
Congratulations! You’ve created a culinary masterpiece that’s sure to become a favorite at your table. Before you dive in, let’s wrap things up with answers to some common questions and tips for storing leftovers (if there are any!).
FAQs About Cheesy Chicken, Spinach, and Artichoke Lasagna
1. Can I make this lasagna ahead of time?
Absolutely! You can assemble the lasagna up to a day in advance. Cover it tightly with foil and store it in the fridge until you’re ready to bake. When baking, you may need to add a few extra minutes to account for the cold temperature.
2. Can I freeze this lasagna?
Yes! This lasagna freezes beautifully, making it perfect for meal prep or saving leftovers. Once cooled, wrap the dish tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and bake covered at 375°F for about 30-40 minutes or until heated through.
3. Can I use fresh spinach instead of frozen?
Definitely! Simply sauté fresh spinach in a bit of olive oil until wilted, then squeeze out the excess liquid before mixing it into the béchamel sauce. You’ll need about 10-12 ounces of fresh spinach to replace the frozen variety.
4. What’s the best way to reheat lasagna?
For individual servings, the microwave works well. Add a splash of milk or broth to keep it moist and heat in 30-second intervals until warm. For larger portions, cover the dish with foil and bake at 350°F for 15-20 minutes.
5. Can I substitute the chicken with another protein?
Absolutely! Shredded turkey or even diced ham work wonderfully in this recipe. For a vegetarian option, swap the chicken for sautéed mushrooms or a medley of roasted vegetables.
6. Is there a gluten-free version of this lasagna?
Yes! Use gluten-free lasagna noodles and replace the all-purpose flour in the béchamel sauce with a gluten-free alternative like rice flour or cornstarch.
7. How can I add more flavor to the dish?
Sprinkle some Italian seasoning, red pepper flakes, or a touch of nutmeg into the béchamel sauce. For extra zest, consider adding a squeeze of lemon juice to the artichoke hearts before mixing them in.
Conclusion: Serving Up a Slice of Comfort
And there you have it—Cheesy Chicken, Spinach, and Artichoke Lasagna, a dish that’s as comforting as it is indulgent. Whether you’re serving it for a cozy family dinner, impressing guests at a dinner party, or prepping meals for the week ahead, this lasagna is bound to be a hit.
The combination of creamy béchamel, tender chicken, tangy artichokes, and melted cheeses creates a symphony of flavors in every bite. Garnish with freshly chopped parsley and an extra sprinkle of parmesan for a pop of color and added flavor. Pair it with a simple green salad and a crusty loaf of garlic bread to round out the meal.
If you try this recipe, I’d love to hear how it turned out! Share your experience in the comments below and let me know if you made any tweaks or tried fun variations. And remember, the best part of cooking is making a dish your own. So, don’t be afraid to experiment and savor every bite.
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Cheesy Chicken, Spinach, and Artichoke Lasagna
- Total Time: 1 hour 5 minutes
Description
This Cheesy Chicken, Spinach, and Artichoke Lasagna is the ultimate comfort food! Creamy layers of shredded chicken, spinach, artichokes, and a luscious parmesan béchamel sauce are stacked between tender lasagna noodles and gooey mozzarella. Perfect for a hearty family dinner or a special occasion.
Ingredients
- 16 ounces (1 pound) lasagna noodles, cooked al dente
- 3 tbsp unsalted butter
- 1½ tsp garlic, minced
- 3 tbsp all-purpose flour
- 3 cups (735g) whole milk
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 cup (100g) parmesan cheese, grated
- 3 cups (420g) rotisserie chicken, shredded
- ½ pound frozen chopped spinach, thawed and squeezed dry
- 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
1️⃣ Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2️⃣ Make the Béchamel Sauce: In a skillet over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Stir in the flour and cook for an additional minute.
3️⃣ Add Milk and Seasoning: Gradually whisk in the milk, ensuring no lumps remain. Add the salt and pepper. Simmer for 2-4 minutes, whisking often, until the sauce thickens.
4️⃣ Incorporate Cheese and Veggies: Stir in the grated parmesan cheese until melted and smooth. Add the shredded chicken, chopped spinach, and artichoke hearts to the sauce, stirring until evenly combined.
5️⃣ Assemble the Lasagna: Spread a thin layer of the chicken mixture over the bottom of the prepared baking dish. Add a layer of cooked lasagna noodles, then spread a layer of ricotta cheese on top. Follow with another layer of the chicken mixture, then a generous sprinkling of shredded mozzarella. Repeat these layers until all ingredients are used, finishing with a layer of mozzarella on top.
6️⃣ Bake: Cover the lasagna with foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the top is golden and bubbly. For extra browning, broil the lasagna for 1-2 minutes, watching carefully to prevent burning.
7️⃣ Garnish and Serve: Remove the lasagna from the oven and let it rest for 10 minutes before slicing. Garnish with freshly grated parmesan and chopped parsley. Serve warm and enjoy!
Notes
- Make-Ahead Tip: Assemble the lasagna up to a day ahead, cover tightly, and refrigerate until ready to bake. Add 10 minutes to the baking time if baking from cold.
- Variations: Swap rotisserie chicken for cooked turkey or use fresh spinach instead of frozen.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
- Freezing: Freeze baked or unbaked lasagna for up to 3 months. Thaw overnight in the refrigerator before reheating or baking.
- Prep Time: 25 minutes
- Cook Time: 35-40 minutes
Nutrition
- Serving Size: 8
