Description
Creamy cheesy chicken spinach and artichoke lasagna merges classic Italian comfort with zesty Mediterranean flavors. Layers of tender chicken, rich cheese, and hearty vegetables make this dish perfect for weekend gatherings where guests will crave seconds.
Ingredients
Scale
- 4 cups rotisserie chicken, roughly chopped
- 1 15 oz (425 g) part skim ricotta cheese
- 1 8 oz (226 g) spreadable chive & onion cream cheese, softened
- 3 cups shredded mozzarella or pepper jack cheese, divided
- ⅓ cup plus 2 tbsps grated Parmesan cheese, divided
- ½ cup sour cream
- ½ cup Ranch salad dressing
- 15 oven ready lasagna noodles
- 1 10 oz (283 g) frozen chopped spinach, thawed and dried
- 1 14 oz (397 g) marinated artichoke hearts, drained and roughly chopped
- 3 cups Alfredo sauce, divided
- ½ cup green onions, thinly sliced
- 1 tbsp dry Italian seasoning
- 1 tbsp Italian parsley, chopped (optional)
- 1 tsp granulated garlic
- 1–2 tsp salt (adjust to taste)
- 1–2 tsp red pepper flakes (adjust to taste)
- ½ tsp freshly ground black pepper
Instructions
- Preparation: Warm the oven to 350°F (177°C) and lightly spray a 13 x 9-inch baking dish with cooking spray.
- Creamy Base: Whip ricotta, cream cheese, ranch dressing, and sour cream until smooth and light, creating a luxurious foundation for the lasagna.
- Flavor Infusion: Incorporate chopped spinach, diced artichoke hearts, green onions, Parmesan, Italian seasoning, garlic, salt, red pepper flakes, and black pepper into the creamy mixture, ensuring even distribution.
- Layering Foundation: Spread a thin layer of Alfredo sauce across the bottom of the baking dish to prevent sticking and add initial flavor.
- Constructing Layers: Arrange lasagna noodles to create the first base, then generously spread half the spinach-artichoke mixture, followed by an even layer of cooked chicken and a sprinkle of shredded cheese.
- Repeat and Build: Duplicate the layering process with remaining noodles, spinach mixture, chicken, and cheese, culminating in a final noodle layer topped with remaining Alfredo sauce.
- Baking Process: Cover with aluminum foil and bake for 55 minutes, then unveil and add a final cheese layer, continuing to bake for 10-15 minutes until the top turns golden and bubbly.
- Finishing Touch: Optional broiling for 2-3 minutes creates a crispy, caramelized cheese crust; garnish with fresh parsley and allow the lasagna to rest for 10 minutes before serving.
Notes
- Prep Ahead Strategy: Assemble the entire lasagna up to 24 hours in advance and refrigerate, which allows flavors to meld and saves crucial cooking time.
- Moisture Management: Pat spinach and artichoke hearts dry to prevent excess liquid from making the lasagna soggy, ensuring a perfectly textured dish.
- Cheese Melting Tip: Use a blend of cheeses like mozzarella and provolone for optimal melting and rich, complex flavor profile.
- Chicken Selection: Use rotisserie chicken or leftover grilled chicken for maximum convenience and enhanced taste without extra cooking steps.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 9
- Calories: 570
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg