Description
Cheesy Chicken Spinach and Artichoke Lasagna combines classic Italian comfort with creamy, rich flavors. Layers of tender chicken, tangy artichokes, and wilted spinach meld perfectly with melted cheeses for a hearty meal that delights your palate.
Ingredients
Scale
Main Proteins:
- 4 cups roughly chopped rotisserie chicken
- 1 15 ounces (425 grams) part skim ricotta cheese
- 1 8 ounces (226 grams) container spreadable chive & onion cream cheese, softened
Dairy and Cheese Components:
- 3 cups shredded mozzarella or pepper jack cheese, divided
- ⅓ cup plus 2 tablespoons grated Parmesan cheese, divided
- ½ cup sour cream
- ½ cup prepared Ranch salad dressing
Additional Ingredients:
- 15 oven ready lasagna noodles
- 1 10 ounces (283 grams) box frozen chopped spinach, thawed and dried
- 1 14 ounces (397 grams) jar marinated artichoke hearts, drained and roughly chopped
- 3 cups prepared Alfredo sauce, divided
- ½ cup thinly sliced green onions
- 1 tablespoon dry Italian seasoning
- 1 tablespoon chopped Italian parsley (optional)
- 1 teaspoon granulated garlic
- 1–2 teaspoons salt (adjust to taste)
- 1–2 teaspoons red pepper flakes (adjust to taste)
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350°F (177°C) and prepare a 13 x 9-inch baking dish by lightly coating with cooking spray.
- Using an electric mixer, thoroughly whip ricotta, cream cheese, ranch dressing, and sour cream until achieving a light, airy consistency.
- Gently fold in chopped spinach, diced artichoke hearts, sliced green onions, Parmesan cheese, Italian seasoning, minced garlic, salt, red pepper flakes, and black pepper, ensuring all ingredients are evenly distributed.
- Create the initial foundation by spreading of Alfredo sauce across the bottom of the baking dish.
- Carefully arrange lasagna noodles in a single layer over the sauce, covering the entire surface.
- Distribute half of the prepared spinach and artichoke mixture evenly across the noodles.
- Add a layer of shredded or diced cooked chicken, covering the spinach mixture completely.
- Sprinkle of shredded cheese over the chicken layer.
- Repeat the layering process: noodles, remaining spinach mixture, chicken, and another cup of cheese.
- Complete the lasagna with a final layer of noodles and pour the remaining Alfredo sauce on top.
- Cover the dish securely with aluminum foil and bake for 55 minutes.
- Remove foil, add the final layer of cheese, and continue baking for an additional 10-15 minutes until the top becomes golden and bubbly.
- Optional: Use the broiler for 2-3 minutes to achieve a crispy, caramelized cheese topping.
- Garnish with freshly chopped parsley and allow the lasagna to rest for 10 minutes before serving.
Notes
- Make this dish ahead of time by preparing the lasagna layers and refrigerating up to 24 hours before baking for deeper flavor melding.
- Swap fresh spinach for frozen spinach by thawing completely and squeezing out excess moisture to prevent watery lasagna.
- Use rotisserie chicken or leftover grilled chicken as a quick time-saving protein alternative for easier meal preparation.
- Control spice levels by adjusting red pepper flakes and selecting mild or spicy Ranch dressing based on personal preference.
- Ensure cheese layers are evenly distributed to guarantee consistent taste and texture in every delicious bite.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days, reheating gently to maintain moisture and prevent drying out.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 8
- Calories: 567 kcal
- Sugar: 4 g
- Sodium: 1092 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 145 mg