Creamy White Chicken Artichoke Lasagna
Indulge in the ultimate comfort food with this **Creamy White Chicken Artichoke Lasagna**, a decadent twist on the classic Italian favorite. Layers of tender lasagna noodles are filled with a savory combination of shredded chicken, tangy artichoke hearts, and vibrant spinach, all nestled in a rich, velvety white sauce made from scratch. This dish is elevated by a trio of cheeses—ricotta, Parmesan, and gooey mozzarella—that create the perfect harmony of creaminess and flavor. The addition of garlic and Italian seasoning infuses every bite with an irresistible aroma, while the golden, bubbly top is sure to impress at any family dinner or holiday gathering. Ready in just under 90 minutes and serving up to eight, this hearty, indulgent casserole is perfect for making ahead or savoring fresh out of the oven. Whether you're hosting or indulging in a cozy night at home, this white chicken lasagna promises to be a show-stopping centerpiece.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 3 cups Cooked shredded chicken
- 1.5 cups Canned artichoke hearts (drained and chopped)
- 1.5 cups Frozen spinach (thawed and squeezed dry)
- 2 cups Ricotta cheese
- 8 ounces Cream cheese (softened)
- 1.5 cups Grated Parmesan cheese
- 4 cups Shredded mozzarella cheese
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 3 cups Whole milk
- 1 cup Chicken broth
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 tablespoon Olive oil (for noodles, optional)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook lasagna noodles in a large pot of salted boiling water according to package instructions. Drain and lay noodles flat on a baking sheet, brushing lightly with olive oil to prevent sticking (optional).
In a large skillet, melt the butter over medium heat. Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle in flour and whisk to form a roux, cooking for 1-2 minutes.
Gradually pour in the chicken broth and milk, whisking constantly to prevent lumps. Cook until the mixture thickens, about 5-6 minutes.
Stir in 1/2 cup of Parmesan cheese, Italian seasoning, salt, and black pepper. Remove from heat and set the white sauce aside.
In a large mixing bowl, combine ricotta cheese, softened cream cheese, chopped artichokes, thawed spinach, and 1 cup of shredded mozzarella cheese. Mix until well blended.
Spread a thin layer of the white sauce on the bottom of the prepared baking dish. Layer 3 lasagna noodles on top.
Spread 1/3 of the artichoke-spinach mixture over the noodles, followed by 1/3 of the shredded chicken. Top with another layer of white sauce and sprinkle with 1/2 cup of mozzarella cheese.
Repeat the layers (noodles, artichoke-spinach mixture, chicken, white sauce, and cheese) two more times, ending with a final layer of noodles, white sauce, and the remaining mozzarella and Parmesan cheeses.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbling.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
8407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 389.7 g | 500% | |
| Saturated Fat | 212.7 g | 1064% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1814 mg | 605% | |
| Sodium | 11241 mg | 489% | |
| Total Carbohydrate | 676.2 g | 246% | |
| Dietary Fiber | 54.3 g | 194% | |
| Total Sugars | 73.5 g | ||
| Protein | 591.2 g | 1182% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 8584 mg | 660% | |
| Iron | 53.5 mg | 297% | |
| Potassium | 7267 mg | 155% | |
*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.
