Spinach artichoke lasagna turns the classic dip into a delicious main dish. Layers of lasagna noodles sandwich a cheesy mix of spinach, artichokes, and chicken before being topped with a creamy white sauce and more cheese. The whole thing gets baked to bubbly perfection!

Can we talk about spinach artichoke dip and just how good it is?

I love going out and ordering the appetizer so I can dunk in all the chips and pieces of bread.

There’s nothing better- except maybe this spinach artichoke lasagna.

Layers of pasta.

A cheesy spinach artichoke filling.

Creamy sauce.

And more cheese.

It’s heaven for anyone who loves the appetizer!

Ingredients

To make this you’ll need a set of ingredients for the sauce and one for the lasagna itself.

For the sauce you’ll need:

Roux ingredients– Equal parts unsalted butter and flour to make the base of your sauce and thicken it nicely.
Chicken broth– You could substitute vegetable broth if you though it will change the taste
Milk– Whole milk. Don’t use lower fat milk.
Heavy cream– Again don’t substitute for a lower fat dairy product.
Spices– Garlic powder, salt, and black pepper

For the lasagna itself you’ll need:

Cream cheese– Let it soften to room temperature
Artichoke hearts– Drained and chopped marinated artichoke hearts
Chicken– Chopped. For ease, I like to use rotisserie chicken.
Ricotta cheese
Spinach– Thawed frozen chopped spinached. Squeeze out the excess moisture.
Parmesan cheese– Grated
Spices– Garlic powder, salt, and black pepper
Lasagna noodles
Mozzarella cheese- Shredded
Parsley– Fresh chopped parsley

How to Make

Let’s divide making spinach artichoke lasagna into two parts:

Making the sauce
Assembling the lasagna

To Make the Sauce

Start by making the cream sauce for the spinach artichoke lasagna.

To do it, melt the butter in a medium pot over medium heat.

Once the butter has melted, whisk in the flour, stirring and letting it cook until the mixture is a golden paste like consistency.

At this point, gradually whisk in the chicken broth, followed by the milk and finally the heavy cream.

Then stir in the garlic powder, salt and black pepper.

Let the sauce come to a low boil and then turn down the heat so it just simmers.

Let it simmers until the sauce thickens.

At this point you can start building your lasagna.

To Assemble the Lasagna

When the sauce is done, preheat the oven to 400 F.

Then in a large bowl, mash the cream cheese until smooth and mix in the artichoke hearts, chicken, ricotta, spinach, parmesan, garlic powder, salt and pepper.

Next spread a thin layer of sauce on the bottom of a deep 9×13 pan.

Put a layer of noodles on top of the sauce.

Top the noodles with a third of the filling.

Then, spread sauce on top of the filling and sprinkle the sauce with a cup of mozzarella cheese.

Repeat this layers two more times, then top with a final layer of noodles, sauce and the remaining mozzarella cheese.

Cover the lasagna with foil and bake it for 40 minutes.

After 40 minutes, uncover the lasagna and bake it for an additional 10 minutes to let the top brown slightly.

Take it out of the oven and sprinkle it with chopped parsley.

Let the lasagna cool for at least 15 minutes before slicing and serving.

Enjoy!

Storing Leftovers

Store leftovers tightly wrapped in the casserole dish in the fridge for up to 4 days.

You could also transfer leftovers to an air tight container in the fridge.

Reheat the lasagna in a hot oven until warmed through or microwave individual portions until warm.

Tips and Tricks

When making the sauce, keep whisking as you are adding the liquid so you avoid lumps in the sauce.
You could skip the chicken if you prefer.
It really helps to let the cream cheese soften to room temperature first. If I am making this, I will pull it out to sit on the counter a few hours before I start.
You don’t have to cook the lasagna noodles first. They will cook in the oven.

Other Spinach Artichoke Recipes

Spinach artichoke lasagna is one of my favorite ways to enjoy the delicious dip as a meal.

Make it and dig in!

Looking for other spinach artichoke recipes?

Try these:

If you’ve tried this SPINACH ARTICHOKE LASAGNA, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Spinach Artichoke Lasagna

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Course: Dinner, Entree, Main Course, Pasta

Cuisine: American, Italian

Prep Time: 30

Cook Time: 45

Total Time: 1 15

Servings:

Calories: 964kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

For The Sauce

½ cup butter
½ cup flour
2 cups chicken broth
1 ½ cups whole milk
1 cup heavy cream
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

For The Lasagna

8 oz cream cheese room temperature
2 cups marinated artichoke hearts drained and chopped
2 cups chopped cooked chicken
16 oz. ricotta cheese
12 oz. frozen chopped spinach thawed and excess moisture removed
1 cup grated parmesan
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
12 lasagna noodles
4 cups shredded mozzarella
2 tablespoons chopped parsley

US Customary - Metric

Instructions

For The Sauce

In a medium pot over medium heat, melt the butter and then whisk in the flour. Cook for 2 minutes, whisking constantly
½ cup butter, ½ cup flour
Gradually pour in the chicken broth, followed by the milk and finally the heavy cream, whisking constantly to avoid lumps. Stir in the garlic powder, salt and black pepper.
2 cups chicken broth, 1 ½ cups whole milk, 1 cup heavy cream, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
Bring to a low boil, then turn down to simmer until thickened.

For The Lasagna

Preheat the oven to 400 F.
In a large bowl, mash the cream cheese until smooth. Mix in the artichoke hearts, chicken, ricotta, spinach, parmesan, garlic powder, salt and pepper.
8 oz cream cheese, 2 cups marinated artichoke hearts, 2 cups chopped cooked chicken, 16 oz. ricotta cheese, 12 oz. frozen chopped spinach, 1 cup grated parmesan, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper
Spread a thin layer of sauce on the bottom of a deep 9x13 pan, then add a layer of noodles, followed by ⅓ of the ricotta filling. Top with a layer of sauce and finally sprinkle one cup of mozzarella cheese on top. Repeat the layers two more times, then top with a final layer of noodles, sauce and the remaining mozzarella cheese.
12 lasagna noodles, 4 cups shredded mozzarella
Bake covered in the oven for 40 minutes, then remove the cover and bake for an additional 10 minutes. Sprinkle with chopped parsley. Allow to cool at least 15 minutes before slicing and serving
2 tablespoons chopped parsley

Notes

When making the sauce, keep whisking as you are adding the liquid so you avoid lumps in the sauce.
You could skip the chicken if you prefer.
It really helps to let the cream cheese soften to room temperature first. If I am making this, I will pull it out to sit on the counter a few hours before I start.
You don't have to cook the lasagna noodles first. They will cook in the oven.