Lasаgna it’s like a big warm hug for your belly . For years folks all over the world have stacked up pasta sheets, sauce, cheese, and some extras to make a meal that never fails to hit the spot . In this version we mix chеesy chicken, spinach, and artichokes for a combo that’s simple but tastes fancy .
You’ll find juicy shredded chicken mixed with leafy spinach and tangy artichokes in every bite . A creamy cheese blend makes it rich , while some marinara sauce adds a little zip . It’s not just tasty but also kinda good for you with veggies and protein . Perfect for a family dinner or when friends drop by unannounced .
Ingredients
To put together this chеesy chicken, spinach, and artichoke Lasagna, you need a few basics and some optional stuff . Check the list below .
Main Ingredients
- Chicken: about 2 cups cooked and shredded chicken; leftovers work fine .
- Fresh spinach: around 3 cups, give it a quick wash and chop roughly .
- Artichoke hearts: 1 can or jar, drained and chopped .
- Cheese mix: 15 ounces ricotta, 2 cups shredded mozzarella, and ½ cup grated Parmesan .
- Lasagna noodles: 9 to 12 no-boil lasagna sheets .
- Marinara sauce: 2 cups for the layers and top .
Optional Ingredients
- Ground nutmeg: a pinch to boost the cheese flavor .
- Garlic: 2 cloves, minced, to sauté with the spinach .
- Olive oil: 1 tablespoon, for cooking .
- Salt and pepper: to taste .
Cooking Toоls Needed
- Baking dish (9x13 inches is best) .
- Mixing bowls to stir up the filling .
- Pot (if you gotta boil the noodles) .
- Whisk to blend the cheese mix .
Directions
Here are the steps to make your chеesy chicken, spinach, and artichoke Lasagna without a hassle . Follow along and you’ll have dinner ready in no time .
Preparation Steps
- Preheat the oven: Set it to 375°F (190°C) so it’s hot when you need it .
- Cook the chicken and veggies: In a skillet heat the olive oil over medium heat . Toss in the garlic and sauté for about a minute , then add spinach and artichokes until the spinach wilts (3–4 minutes) . Take off the heat and stir in the chicken, ricotta, half the mozzarella, salt and pepper .
- Build the layers: Spread a thin layer of sauce in the dish . Lay down some noodles, then add part of the chicken mix . Repeat layers of sauce, noodles, and filling until you’re out of stuff, finishing with sauce on top . Sprinkle remaining mozzarella and Parmesan to make a bubbly crust .
- Bake it: Cover with foil (but don’t press it on the cheese) and bake 25 minutes . Then take off the foil and bake another 15–20 minutes until the top looks golden . Let it rest 10 minutes so it cuts nicer .
Nutritional Information
Getting a rough idea of what’s in each slice can help if you watch your diet . Below is an estimate per serving .
- Calоries: about 400–500 calories depending on how big your slice is .
- Prоtein: around 30 grams from the chicken and cheese .
- Fat: about 20 grams, mostly from all that cheesy goodness .
- Carbs: roughly 40 grams from noodles and sauce .
Besides the usual macros, spinach gives you iron and vitamins A and C, while artichokes pack fiber and antioxidants .
Tips for Success
- Rest before cutting: Wait at least 10 minutes so your layers don’t fall apart .
- Switch it up: Swap chicken for beans or plant protein to go meatless .
- Store leftovers: Cover and refrigerate in an airtight container up to 3 days, then reheat in the oven for best texture .
Variations on the Recipe
- Vegetarian spin: Leave out chicken and add extra veggies like zucchini or peppers .
- Roasted veggie version: Roast eggplant or bell peppers first for a deeper flavor .
- Gluten-free: Use zucchini or eggplant slices in place of noodles, or get GF lasagna sheets .
Serving Suggestions
- Garlic bread: Buttery, toasted bread that soaks up extra sauce perfectly .
- Simple salad: Mixed greens with tomatoes and a light dressing to balance the richness .
- Drink pairing: A crisp Chardonnay or even a light beer works great .
FAQs
- Can I prep it ahead? Sure, assemble a day early, cover, and chill until bake time .
- How do I reheat? Oven is best—microwave makes it kinda soggy .
- Freezer safe? Yup, wrap tight in foil and plastic wrap, freeze up to 3 months .
- Dairy-free option? Try cottage cheese or a vegan ricotta instead .
- Bake from frozen? Plan for 60–75 minutes, until hot in the center .
Conclusion
This chеesy chicken, spinach, and artichoke Lasagna hits all the right notes: it’s comforting, filling, and easy to tweak . Give it a shot, play with the ingredients, and let us know how it turns out for you . Enjoy .
Cheesy Chicken, Spinach, and Artichoke Lasagna
This Cheesy Chicken, Spinach, and Artichoke Lasagna is a delicious twist on a classic comfort food. Layers of tender pasta are filled with a savory mixture of chicken, spinach, and artichokes, all smothered in rich cheese sauce, making it a perfect dish for family dinners or gatherings.
Equipment
- 1 9x13 inch baking dish
- 1 large mixing bowl
- 1 medium saucepan
- 1 medium skillet
- 1 whisk
- 1 spoon or spatula
- 1 cooking spray or oil for greasing
Ingredients
- 9 pieces lasagna noodles
- 2 cups cooked, shredded chicken (about 1 pound)
- 1 cup fresh spinach, chopped
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper
- cooking spray or oil for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel.
- In a medium skillet over medium heat, combine the shredded chicken, chopped spinach, chopped artichokes, garlic powder, onion powder, and a pinch of salt and pepper. Cook for about 5-7 minutes until spinach is wilted. Remove from heat.
- In a large mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, and half of the Parmesan cheese. Mix well.
- Grease the baking dish with cooking spray or oil. Start layering the lasagna: Spread a thin layer of marinara sauce on the bottom, lay down 3 lasagna noodles, spread half of the ricotta mixture over the noodles, add half of the chicken and spinach mixture on top of the ricotta, and drizzle a quarter of the marinara sauce over the chicken.
- Add another layer of noodles and repeat with the remaining ricotta mixture, chicken mixture, and another quarter of marinara sauce. Top with the final layer of noodles.
- Spread the remaining marinara sauce over the top layer of noodles and sprinkle the rest of the mozzarella and Parmesan cheese evenly over everything.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is golden and bubbly.
- Let the lasagna cool for about 10 minutes before slicing. Serve warm.
Notes
You can substitute cooked turkey for the chicken if preferred.
Feel free to add extra vegetables such as mushrooms or bell peppers for more flavor.
This lasagna can be made ahead of time and stored in the refrigerator overnight before baking, or it can be frozen for later use. Just adjust the baking time accordingly if baking from frozen.
