Chicken, Spinach & Artichoke Lasagna

By Anna PainterUpdated: Mar 21, 2024

4.5

2 Ratings

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cheesy lasagna with layers of spinach and artichoke

PHOTO: RACHEL VANNI; FOOD STYLING: BROOKE CAISON

We love spinach–artichoke anything. Be it a hearty bun, a cozy soup, a deluxe stuffed baked potato, or a crispy taquito, the cheesy and veggie-packed combo is always a hit. While we’ve already paired these flavors with gnocchi, tortellini, pasta shells, and more, making a super-cheesy chicken, spinach, and artichoke lasagna just had to happen. Here’s what makes this baked pasta so dreamy:

The cheese:
Grated Parmesan is whisked into the cream sauce, then sprinkled over the top for a toasty finish. Cream cheese and ricotta provide a gentle tang and creamy boost to the chicken and veggie filling. Layers of shredded mozzarella and slice provolone give every piece tons of flavor and superb cheese-pull potential.

The chicken:
Four cups of cooked chicken are snuggled between these cheesy lasagna layers. One (2 1/2-pound) rotisserie chicken will give you enough cooked meat, but you can use grilled, poached, or roasted chicken here too.

The veggies:
Thawed, frozen spinach and drained, coarsely chopped artichoke hearts are must-haves here. Fresh basil adds color, flavor, and a nod to lasagna’s Italian roots. Feeling fancy? Add some thinly sliced scallions to the filling or swap one or both of the bags of frozen spinach with frozen chopped kale.

Flavor boosters:
Finely grated lemon zest lends a bright, tangy flavor to the chicken filling, while crushed red pepper flakes add welcome heat to balance the richness. Not one, not two, but three cloves of finely chopped garlic give the cream sauce unbeatable flavor.

Tried making this? Let us know what you added in the comments below!

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Yields:: 8 - 10 serving(s)
Prep Time:: 20 mins
Total Time:: 2 hrs 20 mins
Cal/Serv:: 847

Ingredients

3 tbsp.
unsalted butter
3
cloves garlic, finely chopped (about 1 tbsp.)
3 tbsp.
all-purpose flour
3 c.
whole milk
Kosher salt
Freshly ground black pepper
1 2/3 c.
finely grated Parmesan, divided, plus more for serving
4 oz.
cream cheese, softened
1/2 c.
whole milk ricotta
2 tsp.
finely grated lemon zest
1/2 tsp.
crushed red pepper flakes
4 c.
shredded cooked chicken (from a 2 1/2-lb. rotisserie chicken)
2
(10-oz.) pkg. frozen spinach, thawed, squeezed dry
1
(14-oz.) can artichoke hearts, drained, squeezed dry, chopped
1 c.
fresh basil leaves, thinly sliced, plus more, finely chopped, for serving
1
(9-oz.) pkg. oven-ready lasagna noodles
1 lb.
mozzarella, shredded, divided (about 4 c.)
8 oz.
provolone, sliced, divided

Directions

1. Step 1Place a rack in center of oven; preheat to 350°. In a large saucepan over medium heat, melt butter. Add garlic and flour and cook, stirring, until fragrant, about 1 minute. Add milk in a slow, steady stream, whisking constantly; season with 1/2 teaspoon salt and a few grinds of black pepper. Bring to a simmer and cook, whisking frequently, until thick enough to coat the back of a spoon, 8 to 10 minutes. Remove from heat. Whisk in 1 cup Parmesan until melted.
2. Step 2In a large bowl, mix cream cheese, ricotta, lemon zest, red pepper flakes, 1/2 teaspoon salt, a few grinds of black pepper, and 1/2 cup cream sauce until smooth. Add chicken, spinach, artichokes, and sliced basil and mix to combine.
3. Step 3Spread 1/2 cup cream sauce on the bottom of a 13" x 9" baking dish. Top with a layer of lasagna noodles, half of chicken mixture, one-third of mozzarella, and one-third of provolone. Add another layer of noodles, 1/2 cup cream sauce, remaining chicken mixture, one-third of mozzarella, and one-third of provolone. Top with remaining noodles, cream sauce, mozzarella, and provolone. Tent dish with foil.
4. Step 4Bake lasagna 45 minutes. Remove foil and sprinkle with 2/3 cup Parmesan. Continue to bake until browned and bubbly, about 25 minutes more.
5. Step 5Let sit 15 minutes before serving. Sprinkle with more Parmesan and chopped basil.