Description
Indulge in the creamy, cheesy goodness of this Classic Chicken, Spinach & Artichoke Lasagna. Tender chicken, fresh spinach, and tangy artichoke hearts are layered between noodles and a rich, creamy sauce, then baked to perfection. This easy, 30-minute recipe is a guaranteed family favorite.
Ingredients
– 9 lasagna noodles
– 2 cups shredded cooked chicken
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 (10 oz) package frozen chopped spinach, thawed and drained
– 1 (15 oz) container ricotta cheese
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 eggs
– 1 teaspoon dried basil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 (24 oz) jar marinara sauce
Instructions
1. 1. Preheat oven to 375°F.
2. 2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. 3. In a medium bowl, mix together the shredded chicken, chopped artichoke hearts, thawed spinach, ricotta, 1 cup of the mozzarella, Parmesan, eggs, basil, salt, and pepper.
4. 4. Spread 1 cup of the marinara sauce in the bottom of a 9×13 inch baking dish.
5. 5. Layer 3 lasagna noodles over the sauce. Spread half of the chicken-spinach-artichoke mixture over the noodles. Repeat the layers of noodles and filling.
6. 6. Top with the remaining 3 noodles and the remaining marinara sauce. Sprinkle with the remaining 1 cup of mozzarella cheese.
7. 7. Bake for 30-35 minutes, until hot and bubbly. Let stand for 10 minutes before serving.
Notes
For a spicier kick, add a pinch of red pepper flakes to the filling. You can also use shredded rotisserie chicken to save time. This lasagna can be made ahead and frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: Italian