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Cheesy Chicken, Spinach, and Artichoke Lasagna

This delicious lasagna combines tender chicken, creamy artichoke, fresh spinach, and rich cheeses for a comforting and hearty meal. Perfect for family dinners or gatherings, this dish will impress everyone at the table.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 400 kcal

Equipment

  • 1 9x13 inch baking dish
  • 1 large skillet
  • 1 mixing bowl
  • 1 oven

Ingredients
  

  • 2 cups cooked, shredded chicken You can substitute with rotisserie chicken for a quicker option.
  • 1 cup canned artichoke hearts Drained and chopped.
  • 2 cups fresh spinach Chopped.
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 cups marinara sauce
  • 12 pieces lasagna noodles
  • 2 cloves garlic Minced.
  • 1 teaspoon Italian seasoning
  • to taste salt
  • to taste pepper
  • 1 tablespoon olive oil For cooking.

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
  • Stir in the chopped spinach and artichoke hearts. Cook until the spinach is wilted, approximately 3-4 minutes.
  • In a mixing bowl, combine the cooked, shredded chicken, wilted spinach and artichoke mixture, ricotta cheese, Italian seasoning, salt, and pepper. Mix thoroughly.
  • In the bottom of the baking dish, spread 1 cup of marinara sauce evenly.
  • Place 4 lasagna noodles on top of the sauce. Spread half of the chicken and cheese mixture over the noodles, followed by a layer of 1 cup of marinara sauce, and a sprinkle of mozzarella cheese.
  • Repeat the layering process with another 4 noodles, the remaining chicken mixture, another cup of marinara sauce, and more mozzarella cheese.
  • Top the last layer with the final 4 noodles, the remaining marinara sauce, mozzarella cheese, and sprinkle with grated Parmesan cheese.
  • Cover the baking dish with aluminum foil and bake for 30 minutes.
  • Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
  • Let the lasagna rest for 10 minutes before slicing and serving.

Notes

You can substitute the cooked chicken with rotisserie chicken for a quicker option.
This recipe can be prepared in advance and kept in the refrigerator for a day before baking.
Optional: Add other vegetables like bell peppers or mushrooms for extra flavor and texture.