Print

Cheesy Chicken, Spinach, and Artichoke Lasagna

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Cheesy Chicken, Spinach, and Artichoke Lasagna is a creamy, comforting twist on classic lasagna! Layers of tender shredded chicken, sautéed spinach, artichokes, ricotta, mozzarella, and Alfredo sauce create a decadent and satisfying dish. Perfect for family dinners, meal prep, or special occasions!

Ingredients

For the Chicken and Vegetables:

  • 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)

Instructions

Prepare the Chicken and Vegetables:

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

2. Make the Cheese Mixture:

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

3. Prepare the Sauce:

  • Mix Alfredo sauce with chicken broth to slightly thin it out.

4. Assemble the Lasagna:

  • Preheat 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.
  • Layer 3 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 Alfredo sauce.
  • Repeat layers until all ingredients are used, finishing with noodles, Alfredo sauce, and remaining cheese.

5. Bake the Lasagna:

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

Notes

  • Use fresh artichokes instead of canned if preferred—cook them until soft before adding.
  • Make it extra cheesy by adding more mozzarella, fontina, or provolone.
  • To prevent a watery lasagna, drain artichokes well and allow the lasagna to rest before slicing.

Find it online: https://avarecipe.com/cheesy-chicken-spinach-and-artichoke-lasagna/