If you're looking for a quick dinner, this isn't it. I'm not gonna lie. You'll need to plan on spending some time in the kitchen to make Chicken Spinach Artichoke Lasagna. I had a free afternoon this week and decided to give this recipe a try.
Ingredients (printable recipe)
9-10 lasagna noodles
2 Tablespoons olive oil
1/4 cup diced onion
4 cloves garlic, minced or pressed
1 pound skinless, boneless chicken breasts, cut into cubes
1 teaspoon Italian seasoning
salt and pepper
2 (14 oz.) cans artichoke hearts, well-drained
2 cups ricotta cheese
2 cups shredded mozzarella cheese, divided (I used a mix of mozzarella and provolone)
1 beaten egg
1/2 tablespoon dried parsley flakes
3 cups fresh spinach leaves, stems removed
4 Tablespoons butter
1/4 cup all-purpose flour
2 cups milk
dash of nutmeg
1/2 cup grated Parmesan cheese
salt and pepper
1. If using dried lasagna noodles, prepare them according to package directions and set aside.
2. In a large skillet heat the olive oil over medium heat. Add onion, garlic, chicken, Italian seasoning and season with salt and pepper.
3. Cook stirring occasionally until chicken is cooked through. Cut the artichokes in half and then in half again, dry off any moisture with paper towels. Stir them into the chicken and cook 2-3 minutes. Remove from heat and allow to cool.
4. In a large mixing bowl combine the ricotta, 1 1/2 cups of mozzarella, the egg, and parsley.
5. Make stacks out of the spinach leaves and cut them into thin strips (chiffonade). Mix them into the ricotta mixture---it will be thick.
Make the Sauce:
6. In a large, heavy duty saucepan, melt the butter over medium-low heat. Whisk in flour and cook about 3 minutes, whisking often. Slowly whisk in milk. Turn heat up and bring to a simmer.
7. Maintain a simmer for about 4 minutes, stirring often. Turn heat down to low and stir in nutmeg, Parmesan cheese and a pinch or two each of salt and pepper, continue stirring until cheese is melted. Remove from heat.
Assemble the Lasagna:
8. Preheat oven to 375 degrees F. Butter a 9x13 inch baking dish.
9. Add a very thin layer of sauce over bottom of pan, then a layer of noodles covering the bottom completely from edge to edge. Spread 1/2 the ricotta mixture evenly from edge to edge, then top with 1/3 of the chicken artichoke mixture followed by 1/3 of the sauce.
10. Cover the filling with another layer of noodles followed with the remaining ricotta mixture, 1/3 of the chicken and 1/3 of the sauce.
11. Cover with another layer of noodles followed by the remaining sauce, the remaining chicken mixture and the 1/2 cup mozzarella cheese.
12. Bake 45-50 minutes until bubbly and hot in the middle. If the top starts to get too brown, tent with aluminum foil. Allow to set 10 minutes before cutting into squares and serving.
Adapted from Cinnamon Spice and Everything Nice
|The chicken and artichoke mixture.|
|The ricotta and spinach mixture.|
|Homemade sauce. Now, it's time to start assembling.|
|I lightly buttered the baking dish and spread a thin layer of sauce on the bottom.|
|Ricotta and Spinach mixture.|
|Chicken and artichokes mixture and more sauce.|
|Ricotta and Spinach again.|
|Chicken and Artichokes.|
|Noodles one more time.|
|The rest of the sauce.|
|The rest of the chicken and Artichoke mixture.|
|Sprinkle some cheese on top and it's ready for the oven.|
|Baked, bubbly hot and toasty on top. Don't forget to let it set about 10 minutes before serving.|
Was the extra time spent in the kitchen worth it? Yes, it was! Everyone liked this different version of lasagna. I heard 3 1/2 to 4 stars (out of 5) for this recipe. My husband really liked this lasagna. He gave it 4 stars and had 4 servings! The kids gave this recipe 3 1/2 stars. They thought it was good, but they prefer traditional lasagna with tomato sauce.
We love creamy spinach and artichoke dip and this lasagna had similar flavors in it along with tender pieces of chicken and homemade alfredo sauce. Chicken Spinach Artichoke Lasagna is worth the extra effort!
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