Cheesy Chicken, Spinach, and Artichoke Lasagna
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.
Ingredients
- 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.