Spinach Artichoke Lasagna

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Spinach Artichoke Lasagna

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!

Prep Time30

Cook Time45

Total Time1 15

Course: Dinner, Entree, Main Course, Pasta

Cuisine: American, Italian

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.

Nutrition