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spinach, artichoke, chicken lasagna

Grammiedebbie02 avatar
Recipe by
Debora Hotard
@Grammiedebbie02
Georgiana, AL

This is a recipe that I recently created while visiting my daughter in Maryland. She is expecting my first grand daughter and anything with tomatoes haven't been a good choice for her tummy. She was looking forward to me cooking some good ole home cooked meals while I visited. She loves Lasagna, so I made this for her one night for dinner. It was a hit with her family, I served it only with a side salad and it was a yummy complete meal. Hope you will give it a try and enjoy. It is also great leftover, packs easily in a lunch box, (Jessica took it to work with her for lunch the next day).

yield 8 serving
prep time 40 Min
cook time 1 Hr 5 Min
method Bake

Ingredients For spinach, artichoke, chicken lasagna

  • 1 lb
    lasagna noodles
  • 1 lb
    fresh spinach, blanched, drained and chopped
  • 2 pt
    ricotta cheese
  • 4 c
    mozzarella cheese, grated
  • 13/4 c
    parmesan cheese, grated
  • 6 Tbsp
    butter
  • 2 clove
    garlic, minced
  • 6 Tbsp
    all purpose flour
  • 13/4 tsp
    kosher salt
  • 3 c
    milk
  • 1 c
    half and half
  • 1/2 c
    flat leaf parsley, chopped
  • 3 c
    chicken, cooked and diced (i like rotissrie)
  • 15 oz
    can artichoke hearts, drained and chopped.
  • fresh ground black pepper to taste

How To Make spinach, artichoke, chicken lasagna

  • 1
    Preheat oven to 350 degrees after you have prepped and gathered all of your ingredients.
  • 2
    In a large pot of well salted boiling water, cook noodles according to package directions, (I like to leave mine a little under cooked for easier handling). Rinse, drain and move to a lightly oiled sheet pan to cool.
  • 3
    In a dutch oven melt butter, add garlic and cook until fragrant, about 1 to 1 1/2 minutes, then add in flour and whisk until flour starts to become a pale light tan color. Pour in milk and season with salt and fresh ground black pepper to taste. Bring to a simmer and let cook until creamy and has thickened. Add 1/2 of the mozzerella and Parmesan cheeses, stir in the half and half. Simmer over low heat until cheese has melted. Stir in the Spinach, artichokes, parley and chicken. Adjust seasoning to taste. Stir to combine and remove from heat.
  • 4
    Assemble lasagna in large pan. Begin with a thin layer of sauce mixture. Top with noodles taking care to overlap noodles by at least a quarter of an inch, layer with ricotta, sauce mixture again, mozzarella , parmesan and another layer of noodles. Repeat, making 3 layers ending with mozzarella cheese. Bake covered with foil for 45 minutes, remove foil and place under broiler for 15 minutes more or until cheese is a lovely golden brown. Allow to cool for at least 20 minutes before serving.
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