Cheesy Chicken, Spinach, and Artichoke Lasagna

There’s nothing quite like a warm, cheesy, baked lasagna fresh out of the oven. But if you’re looking for a fun, flavorful twist on the traditional red sauce version, this Cheesy Chicken, Spinach, and Artichoke Lasagna is just what you need. Packed with shredded rotisserie chicken, creamy ricotta, melty mozzarella, and a homemade white sauce, this dish takes comfort food to the next level.

One of my favorite things about this recipe is how rich and satisfying it is without being overly heavy. The spinach and artichokes add a pop of freshness, balancing out the creamy layers of cheese and tender pasta. Plus, using rotisserie chicken makes this meal extra easy to put together—because we all love a great shortcut in the kitchen. Whether you’re serving it for a family dinner, meal prepping for the week, or impressing guests at a gathering, this lasagna is always a hit.

Now, let’s get into the magic of making it!

Step 1: Gather Your Ingredients

Before we start assembling, here’s what you’ll need to make this delicious white sauce lasagna:

• Lasagna noodles – Cooked al dente, so they hold their shape without getting too soft.
• Unsalted butter – For making the creamy white sauce.
• Garlic – A little minced garlic brings out so much flavor.
• All-purpose flour – Helps thicken the sauce to the perfect consistency.
• Whole milk – Creates a rich and creamy base.
• Kosher salt & black pepper – Simple seasonings that enhance every layer.
• Parmesan cheese – Adds a deep, savory bite to the sauce.
• Rotisserie chicken – Shredded and ready to go! This saves time while keeping things delicious.
• Frozen chopped spinach – Be sure to thaw and squeeze out excess water to prevent a watery lasagna.
• Artichoke hearts – Drained and chopped for a slightly tangy contrast.
• Ricotta cheese – The creamy, velvety layer that holds everything together.
• Mozzarella cheese – Melts beautifully for that gooey, cheesy top.
• Fresh parsley & extra Parmesan – For garnish and added flavor.

Step 2: Make the Creamy White Sauce

The key to this lasagna’s amazing flavor is the homemade white sauce. It’s super simple but makes all the difference in creating a rich, velvety texture.

1. Melt the butter in a large skillet over medium heat. Once it’s melted, add the minced garlic and sauté for about a minute, just until it’s fragrant.
2. Whisk in the flour and cook for another minute, stirring constantly. This helps get rid of the raw flour taste and thickens the sauce.
3. Slowly pour in the milk, whisking constantly to avoid lumps. Let the sauce simmer for 2-4 minutes, or until it thickens slightly.
4. Season with salt and black pepper, then stir in the grated Parmesan cheese. Keep stirring until the cheese is fully melted and the sauce is smooth.

At this point, your kitchen is going to smell amazing! The sauce should be creamy and luscious, ready to coat all those delicious layers of chicken, spinach, and artichokes.

Step 3: Add the Chicken, Spinach, and Artichokes

Now that our sauce is ready, it’s time to bring in the heart of this dish—our protein-packed, flavor-filled mix.

1. Stir in the shredded rotisserie chicken, making sure it gets coated in that creamy white sauce.
2. Add the chopped artichokes and thawed spinach, stirring until everything is evenly combined.
3. Remove from heat and set aside—this mixture will be layered into the lasagna next!

Step 4: Assemble the Lasagna

Now that we have our creamy chicken, spinach, and artichoke filling ready to go, it’s time for the fun part—assembling the lasagna! This is where all those delicious layers come together to create a rich, cheesy, and satisfying dish.

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish to prevent sticking.
2. Spread a thin layer of the chicken mixture across the bottom of the dish. This helps the noodles stay in place and keeps the layers moist.
3. Add a layer of cooked lasagna noodles, placing them evenly across the dish.
4. Dollop and spread the ricotta cheese over the noodles. The creamy texture adds the perfect contrast to the other layers.
5. Spoon another layer of the chicken mixture over the ricotta. Be generous—this is where all the flavor comes in!
6. Sprinkle shredded mozzarella cheese evenly over the top to create that gooey, melty goodness we all love.
7. Repeat the layers—noodles, ricotta, chicken mixture, mozzarella—until all the ingredients are used, ending with a final layer of mozzarella cheese on top.

By now, your lasagna should look beautifully stacked, with layers of creamy sauce, melted cheese, and tender pasta.

Step 5: Bake to Perfection

With our lasagna assembled, it’s time to bake it until golden, bubbly, and irresistible.

1. Cover the dish with foil and bake for 25-30 minutes. This allows the layers to meld together and keeps the cheese from browning too quickly.
2. Remove the foil and bake for another 5-10 minutes until the top is bubbly and slightly golden.
3. Optional: Broil for 1-2 minutes at the end for an extra golden, slightly crispy top layer.

Once out of the oven, your kitchen will be filled with the comforting aroma of melted cheese, garlic, and creamy sauce. But before diving in, there’s one final step!

Step 6: Let It Rest and Garnish

As tempting as it is to slice into your lasagna right away, let it rest for at least 10 minutes before serving. This helps the layers set, making it easier to cut into neat, beautiful squares.

For the final touch, sprinkle some freshly grated Parmesan and chopped parsley on top. The Parmesan adds a little extra saltiness and depth of flavor, while the parsley brightens everything up.

Now, your cheesy chicken, spinach, and artichoke lasagna is ready to serve! It’s creamy, cheesy, packed with flavor, and guaranteed to be a hit at the dinner table.

Frequently Asked Questions

When making a new recipe, it’s always helpful to have a few extra tips to ensure success. Here are some commonly asked questions about this Cheesy Chicken, Spinach, and Artichoke Lasagna to help you get the best results every time.

1. Can I make this lasagna ahead of time?
Yes! You can assemble the lasagna up to a day in advance, cover it tightly, and refrigerate it. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven. If baking straight from the fridge, you may need to add a few extra minutes to the cooking time.

2. Can I freeze this lasagna?
Absolutely! This lasagna freezes well, both before and after baking. To freeze before baking, assemble the dish, cover it tightly with foil, and freeze for up to 3 months. When ready to bake, thaw it in the fridge overnight and then bake as directed. If freezing leftovers, portion them into airtight containers for easy reheating.

3. How do I prevent a watery lasagna?
The key is to remove excess moisture from the spinach and artichokes. After thawing the frozen spinach, squeeze out as much liquid as possible using a clean kitchen towel or paper towels. For the artichokes, pat them dry before chopping. Also, let the lasagna rest for 10 minutes after baking to allow the layers to firm up.

4. Can I use fresh spinach instead of frozen?
Yes! If using fresh spinach, sauté it in a little olive oil until wilted, then let it cool and squeeze out excess liquid before adding it to the filling.

5. What can I serve with this lasagna?
This lasagna pairs perfectly with a simple side salad, roasted vegetables, or garlic bread. A glass of white wine or a refreshing iced tea also complements the creamy flavors beautifully.

6. Can I substitute the ricotta cheese?
If you’re not a fan of ricotta, you can use cottage cheese for a similar texture, or even a mixture of mascarpone and a little Parmesan for extra richness.

7. How can I make this lasagna even cheesier?
For an extra cheesy version, add an additional layer of Parmesan or a mix of cheeses like Gruyère or fontina. You can also sprinkle some extra mozzarella between the layers for even more gooey goodness.

Final Thoughts

This Cheesy Chicken, Spinach, and Artichoke Lasagna is the perfect balance of creamy, cheesy, and comforting flavors. Whether you’re making it for a cozy family dinner or prepping ahead for a special occasion, this dish is guaranteed to impress. The rotisserie chicken keeps it easy, while the combination of spinach and artichokes adds a delicious twist.

If you try this recipe, let me know how it turns out! Did you make any tweaks or add any special ingredients? I’d love to hear your thoughts in the comments. And if you enjoyed this recipe, be sure to save it and share it with friends—because great food is meant to be shared!

Cheesy Chicken, Spinach, and Artichoke Lasagna

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This creamy, cheesy lasagna is a delicious twist on a classic, featuring tender rotisserie chicken, spinach, and artichokes in a rich white sauce. It’s the perfect comfort food for family dinners or special occasions.

• Author: Mark's Recipe

Ingredients

Scale 1x2x3x

• 16 ounces (1 pound) lasagna noodles, cooked al dente
• 3 tablespoons unsalted butter
• 1½ teaspoons garlic, minced
• 3 tablespoons all-purpose flour
• 3 cups (735g) whole milk
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 cup (100g) grated Parmesan cheese
• 3 cups (420g) shredded rotisserie chicken
• ½ pound frozen chopped spinach, thawed and squeezed of excess liquid
• 1 can (15 ounces) artichoke hearts, drained and chopped
• 1 container (15 ounces) whole milk ricotta cheese
• 4 cups (452g) shredded mozzarella cheese
• Fresh parsley, for garnish
• Grated Parmesan, for garnish

Instructions

Preheat the oven to 375°F and grease a 9×13-inch baking dish.

In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the flour and cook for another minute, stirring constantly.

Gradually whisk in the milk, then add salt and black pepper. Simmer for 2-4 minutes until the sauce thickens.

Stir in the grated Parmesan cheese until melted and smooth. Add the shredded chicken, spinach, and chopped artichokes, stirring until well combined. Remove from heat.

In the greased baking dish, spread a thin layer of the chicken mixture at the bottom. Add a layer of lasagna noodles, followed by a layer of ricotta cheese, then another layer of the chicken mixture. Sprinkle with mozzarella cheese.

Repeat the layers, ending with a final layer of mozzarella cheese on top.

Cover the dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is bubbly and slightly golden. For extra browning, broil for 1-2 minutes at the end.

Garnish with grated Parmesan and fresh parsley before serving.

Notes

• Make sure to squeeze excess water from the spinach to prevent a watery lasagna.
• Use freshly grated Parmesan for the best flavor.
• Let the lasagna rest for 10 minutes before slicing to help it hold its shape.
• Serve with garlic bread or a side salad for a complete meal.