We love spinach–artichoke anything. Be it a hearty bun, a cozy soup, a deluxe stuffed baked potato, or a crispy taquito, the cheesy and veggie-packed combo is always a hit. While we’ve already paired these flavors with gnocchi, tortellini, pasta shells, and more, making a super-cheesy chicken, spinach, and artichoke lasagna just had to happen. Here’s what makes this baked pasta so dreamy:
Contents
The cheese:
Grated Parmesan is whisked into the cream sauce, then sprinkled over the top for a toasty finish. Cream cheese and ricotta provide a gentle tang and creamy boost to the chicken and veggie filling. Layers of shredded mozzarella and slice provolone give every piece tons of flavor and superb cheese-pull potential.
Ingredients
- 3 Tbsp.unsalted butter
- 3cloves garlic, finely chopped (about 1 tbsp.)
- 3 Tbsp.all-purpose flour
- 3 c.whole milk
- Kosher salt
- Freshly ground black pepper
- 1 2/3 c.finely grated Parmesan, divided, plus more for serving
- 4 oz.cream cheese, softened
- 1/2 c.whole milk ricotta
- 2 tsp.finely grated lemon zest
- 1/2 tsp.crushed red pepper flakes
- 4 c.shredded cooked chicken (from a 2 1/2-lb. rotisserie chicken)
- 2(10-oz.) pkg. frozen spinach, thawed, squeezed dry
- 1(14-oz.) can artichoke hearts, drained, squeezed dry, chopped
- 1 c.fresh basil leaves, thinly sliced, plus more, finely chopped, for serving
- 1(9-oz.) pkg. oven-ready lasagna noodles
- 1 lb.mozzarella, shredded, divided (about 4 c.)
- 8 oz.provolone, sliced, divided
Directions
-
- Step 1Place 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.
- Step 2In 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.
- Step 3Spread 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.
- Step 4Bake lasagna 45 minutes. Remove foil and sprinkle with 2/3 cup Parmesan. Continue to bake until browned and bubbly, about 25 minutes more.
- Step 5Let sit 15 minutes before serving. Sprinkle with more Parmesan and chopped basil.