Chicken Artichoke Lasagne
Indulge in the creamy, comforting layers of Chicken Artichoke Lasagne, a mouthwatering twist on the classic Italian favorite. This hearty dish features tender shredded chicken, tangy artichoke hearts, and vibrant spinach, all nestled between sheets of al dente lasagna noodles. The layers are lusciously bound together with a rich, homemade Parmesan white sauce and a trio of cheeses—ricotta, mozzarella, and Parmesan—that melt into gooey perfection. Perfectly seasoned and baked to golden-bubbly goodness, this lasagna is an elegant centerpiece for weeknight dinners or special gatherings. Garnished with fresh parsley and packed with flavor, Chicken Artichoke Lasagne is sure to become a family favorite. Try this recipe today for a delicious blend of savory comfort and gourmet flair!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 3 cups Chicken breast, cooked and shredded
- 1.5 cups Artichoke hearts, drained and chopped
- 3 cups Fresh spinach, chopped
- 4 tablespoons Butter
- 4 cloves Garlic, minced
- 4 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 1.5 cups Ricotta cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
Cook the lasagna noodles in a large pot of salted boiling water according to package instructions until al dente. Drain, toss lightly with olive oil to prevent sticking, and set aside.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Whisk in the all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly.
Gradually whisk in the milk, ensuring no lumps form. Cook the sauce, stirring often, until it thickens (about 5-7 minutes).
Stir in the Parmesan cheese, salt, and black pepper. Remove from heat and set the white sauce aside.
In a mixing bowl, combine the shredded chicken, chopped artichoke hearts, and chopped spinach. Mix well.
Spread a thin layer of white sauce on the bottom of the prepared baking dish.
Place a layer of lasagna noodles over the sauce. Spread 1/3 of the chicken-artichoke mixture over the noodles, dollop 1/3 of the ricotta cheese, and sprinkle 1/3 of the mozzarella cheese on top. Repeat the layers twice more, ending with mozzarella on top.
Pour any remaining white sauce evenly over the top layer and spread it gently to cover.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh chopped parsley and serve warm.
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 7.0 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 583 mg | 45% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 771 mg | 16% | |
*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.
