Cheesy Chicken Spinach and Artichoke Lasagna is a delicious dish with layers of noodles, cheese, chicken, spinach, and artichokes. Try my Easy Lasagna for another cheesy, yet more traditional, pasta dish.
Chicken Spinach and Artichoke Lasagna
If you love Spinach Artichoke Dip and my Spinach Artichoke Pull-Apart Bread, you will certainly love this recipe! It’s like taking the popular dip and making it a main dish. Rotisserie chicken is mixed with parmesan cheese, spinach, and artichokes for one layer. Then, lasagna noodles, ricotta cheese, and shredded mozzarella cheese are layered for an extremely rich and creamy bite.
Noodles: Look for a pound of lasagna noodles to use.
Chicken: Rotisserie chicken is already cooked, so it’s convenient to add it to this dish. However, you could cook some chicken ahead of time to use as well.
Spinach: I used frozen spinach that was thawed and drained of excess liquid.
Artichoke Hearts: Drain and chop canned artichoke hearts.
Ricotta Cheese: I have heard that some people just don’t like ricotta cheese. If you are one of those, I will give you a few substitutions for it below.
Assembling Cheesy Chicken Spinach and Artichoke Lasagna
There ended up being lots of layers in this dish (a total of 13 to be exact). It starts with a thin layer of the chicken, spinach, and artichoke mixture. Then, the repeated layers are started on top of that, beginning with cooked lasagna noodles. Repeat the following layering three times: noodles, ricotta cheese, chicken mixture, and mozzarella.
Can I Use Fresh Spinach?
I used frozen spinach that had been thawed and drained in this recipe. However, you could get away with using fresh spinach. When you add the fresh spinach to the chicken and artichokes, let them cook for a little while until they have wilted and are a bright green. Or, cook it ahead of time and store it in an airtight container for up to 3 days.
What Can I Use Instead of Ricotta Cheese?
If you do not like or want to use ricotta cheese, here are some other options. However, be aware that the substitutions will alter the flavor a bit. Some substitutions for ricotta cheese are:
- Cottage Cheese – It has a mild taste, similar to ricotta but it is less creamy. Cottage cheese is also low in fat and calories, so it is a healthier option too.
- Goat Cheese – Fresh goat cheese (not aged goat cheese) is rich and creamy, with a mild but slightly tart flavor.
- Queso Fresco – This fresh Mexican cheese has a mild, salty, and milky flavor. The main difference is that queso fresco is drier than Ricotta, but it can be grated or crumbled in lieu of Ricotta cheese.
- Cream Cheese – Both have a soft, creamy texture but cream cheese is higher in fat than Ricotta cheese.
Can I Make this Dish Without Chicken?
Yes! If you want a meatless spinach artichoke lasagna, simply leave out the chicken.
Can I Make the Lasagna Ahead of Time?
Sure! You can get the lasagna assembled and then freeze it before baking. Once the layers have been added to the pan, cover it tightly and store it in the freezer. When ready to bake it, let it thaw in the refrigerator overnight before cooking it.
Cheesy Chicken Spinach and Artichoke Lasagna
- 16 ounces (1 pound) lasagna noodles, cooked al dente according to package instructions
- 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) parmesan cheese, grated
- 3 cups (420g) rotisserie chicken, shredded
- 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) mozzarella cheese, shredded
- fresh parsley for garnish
- grated parmesan, for garnish
- Preheat the oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large skillet over medium heat, melt the butter. Add garlic and cook for about 1 minute, or until fragrant. Add flour and cook for an additional minute.
- While whisking, slowly pour in the milk. Add salt and pepper and simmer for about 2-4 minutes, stirring occasionally, allowing the mixture to thicken.
- Add parmesan and stir until melted. Once melted, add chicken, spinach, and artichokes. Stir until combined. Remove from heat.
- To the prepared baking dish, add a thin layer of the chicken mixture (about ½ cup), spreading it out evenly.
- Next, start the layers. First, place about 4 lasagna noodles over the bottom layer of the chicken mixture. Break apart any noodles to fit them in the dish, filling in any gaps.
- Then, spread about ⅓ of the ricotta cheese over the noodles, followed by about a third of the remaining chicken mixture, and a third of the mozzarella cheese. Repeat this layering of noodles, ricotta cheese, chicken mixture, and mozzarella two more times, ending with mozzarella.
- Cover with aluminum foil and bake for 25-30 minutes. Remove foil and continue to bake for an additional 5-10 minutes, or until cheese is hot and bubbling. If desired, broil for an additional 1-2 minutes for extra browning.
- Serve garnished with more parmesan cheese and parsley, if desired.
Did you make this recipe?
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