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Growing up in the bustling heart of Chicago, my kitchen was always a place of warmth, laughter, and the tantalizing scent of something delicious baking in the oven. My mother and babcia would often whip up hearty dishes that combined our Polish heritage with American comfort food staples. One of my fondest memories is the time my grandmother Elizabeth attempted to make lasagna for the first time. She decided to put a Polish twist on it, and while it was a hilarious kitchen mishap involving too much garlic and a slightly burnt crust, it sparked my love for experimenting with classic recipes. Today, I’m excited to share my Chicken Spinach Artichoke Lasagna, a dish that beautifully marries the creamy, cheesy goodness of traditional lasagna with the fresh, vibrant flavors of spinach and artichokes. It’s become a family favorite, especially with my kids, Ella and Peter, who can’t get enough of it!
Why You’ll Love This Recipe
This Chicken Spinach Artichoke Lasagna is the ultimate comfort food with a creative twist. It’s a delightful blend of tender chicken, nutrient-rich spinach, and tangy artichokes, all enveloped in layers of creamy sauce and gooey cheese. Whether you’re looking for a hearty meal to impress your guests or a new family favorite, this dish checks all the boxes. Plus, it’s a great way to sneak in some greens, making it a hit with kids and adults alike. It’s also relatively easy to prepare, making it perfect for busy weeknights or leisurely weekend dinners.
Ingredients
- 2 cups cooked chicken, shredded
- 1 package (10 oz) frozen spinach, thawed and drained
- 1 can (14 oz) artichoke hearts, drained and chopped
- 9 lasagna noodles, cooked
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cups Alfredo sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the shredded chicken, spinach, and artichokes. Season with garlic powder, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until everything is well combined.
- In a separate bowl, mix the ricotta cheese with half of the Parmesan cheese. Set aside.
- To assemble the lasagna, spread a thin layer of Alfredo sauce on the bottom of a 9×13 inch baking dish.
- Place three lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the chicken mixture. Sprinkle with a third of the mozzarella cheese.
- Repeat the layers: three more noodles, remaining ricotta mixture, remaining chicken mixture, and another third of the mozzarella cheese.
- Top with the final three noodles, spread the remaining Alfredo sauce over the top, and sprinkle with the remaining mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden brown.
- Let the lasagna cool for a few minutes before slicing and serving.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
For the best results, make sure to drain the spinach and artichokes well to avoid excess moisture in your lasagna. You can also use fresh spinach if you prefer; just sauté it briefly before adding it to the chicken mixture. If you’re short on time, rotisserie chicken is a great shortcut for this recipe. And remember, letting the lasagna rest before serving will help it hold its shape better when sliced.
When I make this recipe, my go-to tool is the MOSFiATA 8″ Professional Chef’s Knife for chopping the artichokes and shredding the chicken. It makes prep work a breeze. I also love using the LeMuna Silicone Utensils Set for stirring and spreading the layers evenly. These tools make the whole process smoother and more enjoyable!
Variations and Substitutions
If you’re looking to make this dish vegetarian, simply omit the chicken and add more spinach and artichokes. You can also experiment with different cheeses, like Gruyère or fontina, for a unique flavor profile. For a gluten-free option, use gluten-free lasagna noodles. If you like a bit of heat, add a pinch of red pepper flakes to the chicken mixture.
Serving Suggestions
This Chicken Spinach Artichoke Lasagna is a meal in itself, but it pairs beautifully with a crisp green salad or garlic bread. For a complete Italian-inspired dinner, serve it with a glass of your favorite white wine. And if you’re feeling indulgent, finish off with a slice of my grandmother Elizabeth’s famous apple cake for dessert!
FAQs
Can I make this lasagna ahead of time?
Absolutely! You can assemble the lasagna a day in advance and store it in the refrigerator. Just bake it when you’re ready to serve.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Can I freeze this lasagna?
Yes, you can freeze the assembled, unbaked lasagna. Wrap it tightly in plastic wrap and aluminum foil before freezing. When ready to bake, thaw it in the refrigerator overnight and bake as directed.
Final Thoughts
There you have it, my Chicken Spinach Artichoke Lasagna—a dish that brings together the best of comfort food and fresh flavors. I hope it becomes a staple in your home, just as it has in ours. Cooking with love and a touch of humor is what makes every meal special, so don’t be afraid to experiment and make it your own. I can’t wait to hear how yours turns out, so please share your results!
👉 I hope you loved making this Chicken Spinach Artichoke Lasagna—it’s creamy, cheesy, and just the kind of comforting dish that warms the soul. If you enjoyed this, you might also like my Creamy Chicken Alfredo, Spinach Artichoke Dip, or Chicken Parmesan. Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!
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Chicken Spinach Artichoke Lasagna: 5 Flavorful Layers
A delicious twist on classic lasagna with chicken, spinach, and artichokes, perfect for family dinners.
Keep the screen of your device on while you follow the steps.
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the shredded chicken, spinach, and artichokes. Season with garlic powder, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until everything is well combined.
- In a separate bowl, mix the ricotta cheese with half of the Parmesan cheese. Set aside.
- To assemble the lasagna, spread a thin layer of Alfredo sauce on the bottom of a 9x13 inch baking dish.
- Place three lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the chicken mixture. Sprinkle with a third of the mozzarella cheese.
- Repeat the layers: three more noodles, remaining ricotta mixture, remaining chicken mixture, and another third of the mozzarella cheese.
- Top with the final three noodles, spread the remaining Alfredo sauce over the top, and sprinkle with the remaining mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden brown.