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