This Chicken, Spinach, & Artichoke Lasagna
This Chicken, Spinach, & Artichoke Lasagna transforms the beloved spinach artichoke dip into a hearty pasta bake. Layers of tender chicken, spinach, and artichokes are nestled between pasta sheets and a creamy garlic-Parmesan sauce for the ultimate comfort food upgrade that's perfect for family dinners or special occasions.
Equipment
- 9x13 inch baking dish
- Large pot for cooking pasta
- Large skillet or sauté pan
- Saucepan for bechamel sauce
- Whisk
- Cutting board
- Knife
- Colander
- Measuring cups and spoons
Ingredients
- 12 lasagna noodles regular or no-boil
- 3 cups cooked chicken shredded (rotisserie chicken works perfectly!)
- 2 cans artichoke hearts, drained and roughly chopped (14 oz)
- 16 oz frozen spinach thawed and squeezed dry (or 1 lb fresh spinach, sautéed and drained)
- 3 cloves garlic minced
- 1 medium onion finely diced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk whole milk makes it creamiest
- 1 cup chicken broth
- 1 cup grated Parmesan cheese divided
- 2 cups shredded mozzarella cheese divided
- 8 oz cream cheese softened and cubed
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon nutmeg freshly grated if possible
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley chopped, for garnish
- Optional: red pepper flakes for a kick
Notes
- Too busy to cook chicken? Rotisserie chicken is your best friend here. One large chicken should give you the 3 cups you need.
- For a lighter version, use 2% milk and reduced-fat cream cheese. The sauce won't be quite as rich, but still delicious.
- Make-ahead marvel: You can assemble this lasagna a day ahead, cover and refrigerate, then bake when needed. Add 10-15 minutes to the covered baking time if cooking from cold.
- Marinated artichoke hearts add extra flavor, but regular water-packed ones work too - just be sure to drain them well.