Alfredo and Artichoke Lasagna
Indulge in the creamy, savory layers of Alfredo and Artichoke Lasagna, a decadent twist on the classic Italian favorite. This crowd-pleasing dish combines tender no-boil lasagna noodles with rich Alfredo sauce, chopped artichoke hearts, and melty mozzarella and Parmesan cheeses for a flavorful, velvety bite in every layer. Optional additions like shredded chicken and sautéed spinach bring extra heartiness and vibrant color to the mix, while fresh basil adds a fragrant finishing touch. Perfectly golden and bubbling after a quick bake, this lasagna is easy to assemble in just 25 minutes and makes an elegant weeknight dinner or a star-worthy centerpiece for any gathering. Comfort food has never been this irresistible!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles (no-boil)
- 24 oz Jarred Alfredo sauce
- 0.5 cup Heavy cream
- 14 oz Artichoke hearts (canned or jarred, drained and chopped)
- 3 cups Shredded mozzarella cheese
- 1.5 cups Grated Parmesan cheese
- 2 cups Cooked shredded chicken (optional)
- 2 cups Fresh spinach (optional)
- 2 tbsp Fresh basil (chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Olive oil (for greasing)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil.
In a medium bowl, combine the jar of Alfredo sauce and heavy cream. Stir well until smooth.
If using spinach, sauté it in a non-stick pan over medium heat for 2-3 minutes until wilted, then set aside.
Spoon a thin layer of the Alfredo and cream mixture on the bottom of the prepared baking dish.
Lay down 3 lasagna noodles to cover the base of the dish.
Spread 1/3 of the chopped artichoke hearts over the noodles. If using chicken, add 1/3 of the shredded chicken on top. Follow with a layer of sautéed spinach, if desired.
Sprinkle 1 cup of shredded mozzarella cheese over the layer, followed by 1/3 cup of grated Parmesan cheese.
Spoon about 1/4 of the Alfredo sauce mixture over the cheese layer, spreading it evenly to cover.
Repeat the process with two more layers: noodles, artichoke hearts, chicken (optional), spinach (optional), mozzarella, Parmesan, and Alfredo mixture.
For the final layer, place 3 lasagna noodles on top and spread the remaining Alfredo sauce over them evenly. Sprinkle the remaining mozzarella and Parmesan cheeses over the sauce.
Cover the dish tightly with foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling.
Remove the lasagna from the oven and let it stand for 10 minutes before cutting. Garnish with fresh basil.
Serve warm and enjoy!
Nutrition Facts
Calories |
605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1488 mg | 65% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 2.5 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 579 mg | 45% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 443 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
