Cheesy Chicken, Spinach, and Artichoke Lasagna

Why You’ll Love This Recipe

• Creamy and Cheesy – A rich blend of cheeses makes this lasagna irresistibly gooey and satisfying.
• Loaded with Flavor – The combination of spinach, artichokes, and chicken gives it a delicious depth of flavor.
• Make-Ahead Friendly – This lasagna can be assembled in advance and baked later.
• Perfect for Leftovers – Tastes even better the next day after the flavors meld together.

Ingredients

For the Chicken and Vegetable Mixture:

• 2 cups cooked shredded chicken
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Cheese Mixture:

• 1 (15 oz) container ricotta cheese
• 1 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder

For the Sauce:

• 3 cups Alfredo sauce (store-bought or homemade)
• 1 cup chicken broth (to thin the sauce slightly)

For Assembly:

• 12 lasagna noodles, cooked according to package directions
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese (for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chicken and Vegetables

• In a large skillet, heat the olive oil over medium heat.
• Add the garlic and sauté for 1 minute until fragrant.
• Stir in the chopped spinach and artichokes, cooking for 2-3 minutes until the spinach wilts.
• Add the shredded chicken, Italian seasoning, salt, and pepper. Mix well and remove from heat.

2. Make the Cheese Mixture

• In a mixing bowl, combine the ricotta cheese, grated Parmesan, egg, and garlic powder. Stir until smooth.

3. Prepare the Sauce

• In a separate bowl, mix the Alfredo sauce with the chicken broth to slightly thin the sauce.

4. Assemble the Lasagna

• Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• Spread a thin layer of Alfredo sauce on the bottom of the dish.
• Place 3 cooked lasagna noodles on top.
• Spread ⅓ of the ricotta mixture over the noodles.
• Add ⅓ of the chicken-spinach-artichoke mixture.
• Sprinkle with mozzarella cheese and drizzle with some Alfredo sauce.
• Repeat layers until all ingredients are used, finishing with noodles, Alfredo sauce, and the remaining mozzarella and Parmesan cheese.

5. Bake the Lasagna

• Cover the dish with foil and bake for 25 minutes.
• Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
• Let the lasagna rest for 10 minutes before slicing.

Servings and Timing

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Variations

1. Low-Carb Version

   • Use thinly sliced zucchini or eggplant instead of lasagna noodles.

2. Spicy Twist

   • Add red pepper flakes or a dash of hot sauce for a little heat.

3. Extra Cheesy

   • Mix in more mozzarella or use fontina or provolone for a richer cheese flavor.

4. Different Proteins

   • Substitute chicken with shredded turkey or cooked ground Italian sausage.

5. Vegetarian Option

   • Omit the chicken and add mushrooms, roasted red peppers, or extra spinach.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze individual portions or the entire lasagna (wrapped tightly in foil) for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm in the oven at 350°F (175°C) for 15-20 minutes, or microwave individual portions for 2-3 minutes.

FAQs

Can I make this lasagna ahead of time?

Yes! Assemble the lasagna up to a day in advance, cover it tightly, and refrigerate. Bake when ready to serve.

What can I serve with this lasagna?

Pair it with a fresh green salad, garlic bread, or roasted vegetables for a complete meal.

Can I use fresh artichokes instead of canned?

Yes, but they need to be cooked and softened before adding them to the lasagna.

Can I use homemade Alfredo sauce?

Absolutely! A homemade sauce with butter, heavy cream, garlic, and Parmesan will enhance the flavor.

How do I keep the lasagna from being too watery?

Drain the artichokes well, cook the spinach until wilted, and allow the lasagna to rest after baking before slicing.

Conclusion

This Cheesy Chicken, Spinach, and Artichoke Lasagna is a rich, creamy, and satisfying dish that’s packed with flavor. Whether you’re serving it for a family dinner or meal prepping for the week, this recipe is sure to be a crowd-pleaser. Try it today and enjoy a new twist on lasagna

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