Chicken, Spinach, & Artichoke Lasagna transforms the beloved spinach and artichoke dip flavor combination into a hearty, satisfying lasagna that’s perfect for feeding a crowd. This elegant casserole features layers of tender lasagna noodles, creamy ricotta and mozzarella cheese, seasoned chicken, fresh spinach, and tangy artichoke hearts, all bound together with a luscious white sauce. Unlike traditional red-sauce lasagna, this version uses a creamy béchamel-style sauce that’s lighter yet equally indulgent. The combination of flavors is sophisticated and restaurant-quality, making this perfect for special occasions, holiday dinners, or Sunday family meals. It can be assembled ahead of time and baked when needed, making entertaining stress-free while delivering a dish that looks and tastes impressive.
Serving Quantity: 12 servings
Preparation Time: 30 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 45 minutes (including resting time)
Ingredients:
- 12 lasagna noodles
- 3 cups cooked chicken breast (shredded or diced)
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 4 cups whole milk
- 4 cloves garlic (minced)
- 1 teaspoon salt
- Half teaspoon black pepper
- Quarter teaspoon nutmeg
- 15 ounces ricotta cheese
- 1 large egg
- 4 cups shredded mozzarella cheese
- 1 and a half cups grated parmesan cheese
- 10 ounces fresh spinach (chopped)
- 1 can (14 ounces) artichoke hearts (drained and chopped)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Half teaspoon red pepper flakes (optional)
- Fresh basil (for garnish)
- Extra parmesan (for serving)
Nutrition Information (Per Serving):
- Calories: 485
- Protein: 38g
- Carbohydrates: 32g
- Fat: 22g
- Sugar: 5g
- Sodium: 685mg
- Fiber: 3g
- Cholesterol: 115mg
- Calcium: 545mg
- Iron: 3mg
1. Cook the Lasagna Noodles
Bring a large pot of heavily salted water to a boil. Add the lasagna noodles and cook according to package directions until al dente, usually 8 to 10 minutes. Stir occasionally to prevent sticking. Drain the noodles and lay them flat on a clean kitchen towel or lightly oiled baking sheet to prevent them from sticking together. Don’t rinse the noodles as the starch helps the sauce adhere. If using no-boil noodles, you can skip this step, but be sure to add extra sauce to the lasagna for proper hydration during baking.
2. Prepare the Chicken and Vegetables
If using raw chicken, season the breasts with salt, pepper, and Italian seasoning. Cook in a skillet with olive oil over medium heat for 6 to 7 minutes per side until cooked through and golden. Let rest, then shred or dice into bite-sized pieces. Rotisserie chicken is a great time-saver. Heat one tablespoon of olive oil in a large skillet over medium heat. Add the chopped fresh spinach and cook for 3 to 4 minutes until completely wilted. Remove excess moisture by pressing the spinach in a colander. Chop the drained artichoke hearts into small pieces and set aside with the chicken and spinach.
3. Make the Creamy Sauce
In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for one minute until fragrant but not browned. Sprinkle the flour over the melted butter and whisk constantly for 2 minutes to create a roux. The mixture should be smooth and pale golden. Gradually pour in the milk while whisking constantly to prevent lumps. Start with just a splash and whisk vigorously, then continue adding milk slowly. Once all the milk is added, bring the mixture to a simmer, whisking frequently. Cook for 5 to 7 minutes until the sauce thickens enough to coat the back of a spoon. Add salt, black pepper, nutmeg, and red pepper flakes if using. Remove from heat.
4. Prepare the Ricotta Mixture
In a medium bowl, combine the ricotta cheese, egg, one cup of parmesan cheese, and half the Italian seasoning. Mix with a fork until smooth and well combined. The egg helps bind the ricotta so it doesn’t become watery during baking. Season with a pinch of salt and pepper. This ricotta layer adds creaminess and structure to the lasagna while providing protein and calcium. Set aside until ready to assemble.
5. Combine Chicken, Vegetables, and Sauce
Reserve two cups of the white sauce for layering. Add the cooked chicken, wilted spinach, and chopped artichoke hearts to the remaining sauce in the saucepan. Stir to combine everything evenly. The chicken and vegetables should be well coated with the creamy sauce. Taste and adjust seasonings if needed. This mixture will be your main filling layer. The combination of creamy sauce, tender chicken, earthy spinach, and tangy artichokes creates incredible flavor in every bite.
6. Assemble the Lasagna
Preheat your oven to 375 degrees Fahrenheit. Spread half a cup of the reserved plain white sauce on the bottom of a 9 by 13 inch baking dish. This prevents the noodles from sticking. Lay four lasagna noodles over the sauce, slightly overlapping if needed. Spread half of the ricotta mixture over the noodles, then add half of the chicken-spinach-artichoke mixture, spreading evenly. Sprinkle with one cup of shredded mozzarella. Add another layer of four noodles, the remaining ricotta mixture, remaining chicken mixture, and another cup of mozzarella. Top with the final four noodles. Pour the remaining reserved white sauce over the top, spreading to cover completely. Sprinkle with the remaining mozzarella and parmesan cheese.
7. Bake and Rest
Cover the baking dish tightly with aluminum foil, making sure the foil doesn’t touch the cheese. If necessary, spray the underside of the foil with cooking spray to prevent sticking. Bake covered for 35 minutes. Remove the foil and continue baking for another 15 to 20 minutes until the cheese is melted, bubbly, and golden brown in spots. The edges should be bubbling. Remove from the oven and let the lasagna rest for 15 to 20 minutes before cutting. This resting time is crucial as it allows the layers to set and makes slicing much cleaner. Cut into squares and serve hot, garnished with fresh basil and extra parmesan.
Tips for Perfect Chicken, Spinach, & Artichoke Lasagna
Make this lasagna a day ahead for even better flavor and easier slicing. Assemble completely, cover, and refrigerate overnight. Bake the next day, adding 10 to 15 minutes to the covered baking time.
Use whole milk for the creamiest sauce. Lower fat milk won’t create the same rich, luxurious texture. The sauce is the star of this dish.
Don’t skip the resting time after baking. Cutting into lasagna immediately causes all the layers to slide apart and makes a messy presentation.
Frozen spinach can replace fresh. Use 10 ounces of frozen spinach, thawed and squeezed completely dry. Fresh spinach has better flavor but frozen is more convenient.
Marinated artichoke hearts have more flavor than plain. If using marinated, drain well and chop. The marinade adds extra seasoning to the dish.
For a lighter version, use part-skim ricotta and mozzarella, and substitute half and half for some of the whole milk in the sauce.
This lasagna freezes beautifully either before or after baking. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Add sun-dried tomatoes, roasted red peppers, or mushrooms for extra vegetables and flavor variation. Sauté them with the spinach.
The nutmeg in the white sauce is traditional in Italian béchamel and adds subtle warmth. Don’t omit it even though it seems like a small amount.
Use quality parmesan cheese, preferably freshly grated. Pre-grated parmesan contains anti-caking agents that affect melting and texture.
No-boil lasagna noodles work well and save time. Just ensure there’s enough sauce as they absorb more liquid during baking.
Leftover lasagna keeps in the refrigerator for up to 5 days. Reheat individual portions in the microwave or the whole dish covered in a 350-degree oven.
For even layers, use a measuring cup to portion the ricotta and chicken mixture. This ensures every serving has balanced flavors.
The white sauce should be thick enough to coat a spoon but still pourable. If too thick, thin with a bit more milk. If too thin, simmer longer.
Add lemon zest to the ricotta mixture for brightness that complements the artichokes. Just a teaspoon adds wonderful flavor.
Serve with a simple Caesar salad and garlic bread for a complete Italian feast. The lasagna is rich, so keep sides light.
For individual servings, assemble in ramekins or small baking dishes. Adjust baking time to 25 to 30 minutes covered, then 10 uncovered.
Different cheeses create different flavors. Try fontina, gruyere, or provolone mixed with or instead of mozzarella for variation.
Drizzle with pesto before serving for extra herby flavor and beautiful presentation. The green pesto looks stunning against the white sauce.
This recipe easily doubles for a crowd. Use two pans or one very large roasting pan. It’s perfect for potlucks and feeds many people.
