Chicken, Spinach & Artichoke Lasagna

Chicken, Spinach & Artichoke Lasagna

from delish.com
Easy chicken
140 min
8 servings
847 kcal / serving

Layered with chicken and a cheesy spinach and artichoke mixture, this lasagna recipe is the best way to shake up a weeknight favorite.

Ingredients

  • 3 tbsp.unsalted butter
  • 3 clovesgarlic, finely chopped (about 1 tbsp.)
  • 3 tbsp.all-purpose flour
  • 3 c.whole milk
  • kosher salt
  • freshly ground black pepper
  • 1 ⅝ c.finely grated parmesan, divided, plus more for serving
  • 4 oz.cream cheese, softened
  • ½ c.whole milk ricotta
  • 2 tsp.finely grated lemon zest
  • ½ tsp.crushed red pepper flakes
  • 4 c.shredded cooked chicken (from a 2 1/2-lb. rotisserie chicken)
  • 2pkg. frozen spinach, thawed, squeezed dry
  • 1can artichoke hearts, drained, squeezed dry, chopped
  • 1 c.fresh basil leaves, thinly sliced, plus more, finely chopped, for serving
  • 1pkg. oven-ready lasagna noodles
  • 1 lb.mozzarella, shredded, divided (about 4 c.)
  • 8 oz.provolone, sliced, divided

Directions

  1. 1

    Place a rack in center of oven; preheat to 350°. In a large saucepan over medium heat, melt butter. Add garlic and flour and cook, stirring, until fragrant, about 1 minute. Add milk in a slow, steady stream, whisking constantly; season with 1/2 teaspoon salt and a few grinds of black pepper. Bring to a simmer and cook, whisking frequently, until thick enough to coat the back of a spoon, 8 to 10 minutes. Remove from heat. Whisk in 1 cup Parmesan until melted.

  2. 2

    In a large bowl, mix cream cheese, ricotta, lemon zest, red pepper flakes, 1/2 teaspoon salt, a few grinds of black pepper, and 1/2 cup cream sauce until smooth. Add chicken, spinach, artichokes, and sliced basil and mix to combine.

  3. 3

    Spread 1/2 cup cream sauce on the bottom of a 13" x 9" baking dish. Top with a layer of lasagna noodles, half of chicken mixture, one-third of mozzarella, and one-third of provolone. Add another layer of noodles, 1/2 cup cream sauce, remaining chicken mixture, one-third of mozzarella, and one-third of provolone. Top with remaining noodles, cream sauce, mozzarella, and provolone. Tent dish with foil.

  4. 4

    Bake lasagna 45 minutes. Remove foil and sprinkle with 2/3 cup Parmesan. Continue to bake until browned and bubbly, about 25 minutes more.

  5. 5

    Let sit 15 minutes before serving. Sprinkle with more Parmesan and chopped basil.