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Spinach and Artichoke Chicken Lasagna

Name: Spinach and Artichoke Chicken Lasagna
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 1/4 cup all-purpose flour; 3 cups whole milk; 12 no-boil lasagna sheets; 2 cloves garlic, minced; 1/2 teaspoon salt; 10 ounces chopped frozen spinach, thawed and drained; 2 cups shredded mozzarella, divided; 1 1/2 cups ricotta cheese; 1/4 cup unsalted butter; 1/4 cup grated Parmesan cheese; 2 cups cooked, shredded chicken; 1/4 teaspoon black pepper; 8 ounces quartered artichoke hearts, drained

This Spinach and Artichoke Chicken Lasagna recipe combines the rich flavors of creamy ricotta, succulent chicken, tender spinach, and tangy artichokes into one scrumptious dish. A luscious homemade white sauce elevates the dish, making it truly memorable.



1 hr 10 min

TOTAL TIME

439

CALORIES

$1.41

PER SERVING

Ingredients

13 INGREDIENTS

12 SERVINGS

1/4 cup all purpose flour

3 cups whole milk

12 whole lasagna sheets

2 cups shredded mozzarella

divided

1 1/2 cups ricotta cheese

1/4 cup unsalted butter

1/4 cup grated parmesan cheese

2 cups cooked shredded chicken

1/4 tsp black pepper

8 oz artichoke hearts

drained

Directions

12 STEPS

30 min

PREP TIME

40 min

COOK TIME

1 hr 10 min

TOTAL TIME

Preheat your oven to 350°F (180°C).

In a large saucepan, melt the unsalted butter over medium heat. Add the minced garlic, and cook until fragrant, about 30 seconds being careful not to burn it.

Whisk in the all-purpose flour until completely combined and let it cook and bubble for a minute.

Slowly whisk in the whole milk, a little at a time, waiting for it to be absorbed before adding more milk. Continue until all the milk is whisked in. Bring it to a low boil and then turn the heat down.

Add the grated Parmesan cheese and 1 cup of shredded mozzarella, stirring until melted. Remove from the heat, and season with salt and black pepper.

Spread a few spoonfuls of the white sauce over the bottom of a 9x13-inch baking dish, and place 3 no-boil lasagna sheets on top.

Layer 1/3 of the drained spinach, 1/3 of the drained artichoke hearts, 1/2 cup of shredded chicken, and 1/2 cup of ricotta over the lasagna sheets. Pour some white sauce on top.

Repeat step 7 two more times, creating a total of 3 layers.

Top with the remaining 3 no-boil lasagna sheets, and spread the remainder of the white sauce over them. Lastly, sprinkle the remaining 1 cup of shredded mozzarella.

Bake the lasagna for 35 minutes, uncovered.

Broil on low for about 5 minutes, keeping a close eye on it to avoid burning, until the cheese is golden brown.

Allow the lasagna to rest for 10 minutes after removing it from the oven, then serve.

Health Info

Macros

23g

CARBS

29g

FAT

23g

PROTEIN

Allowed on these diets