Go Back

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 450 kcal

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.