Chicken Spinach Artichoke Lasagna
When classic lasagna meets spinach artichoke dip you have a marriage made in heaven!
Pasta noodles layered with shredded chicken, creamy spinach artichoke alfredo, ricotta and mozzarella cheeses.
Servings: 12
Ingredients
- 1 lb. lasagna noodles
- 3 T. butter
- 3 cloves garlic minced
- 3 T. all-purpose flour
- 3 c. skim milk
- kosher salt
- Freshly ground black pepper to taste
- 1 c. fresh grated Parmesan cheese to taste
- 2 c. shredded chicken
- 1 (10 oz.) pkg. frozen chopped spinach thawed and drained
- 1 (15 oz.) can artichoke hearts chopped
- 1 (30 oz.) cont. skim ricotta cheese
- 4 c. shredded low moisture Mozzarella cheese
Instructions
- Preheat oven to 350 degrees.
- In a large pot of salted boiling water, cook lasagna noodles until al dente. Drain and transfer to a sheet pan to cool.
- Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and whisk until golden brown, 1 minute more. Pour over milk and season with salt and pepper. Bring to a simmer and let thicken, 2 to 4 minutes. Add Parmesan and stir until creamy. Add shredded chicken, spinach, and artichokes; gently stir to combine, remove from heat.
- Assemble Lasagna: Spread a thin layer of the sauce in the bottom of a 13x9-inch baking dish. Top with a layer of lasagna noodles, slightly overlapping each, a layer of ricotta, a layer of the chicken mixture, and a layer of mozzarella. Repeat for three layers, ending with mozzarella.
- Cover with foil and bake until warm and bubbly, about 35-40 minutes. Broil until cheese is golden, about 2 minutes more.
- Cool 10 minutes before slicing and serving. Enjoy with a fresh garden salad and French bread!