Cheesy Spinach and Artichoke Lasagna

Recipe By : Rohan


Prep Time


Total Time



Cheesy Spinach and Artichoke Lasagna


1 lb. lasagna noodles

3 tbsp. butter

2 cloves garlic, minced

3 tbsp. all-purpose flour

3 c. milk (preferably whole or 2%) Kosher salt

Freshly ground black pepper

1 c. freshly grated Parmesan

2 c. shredded rotisserie chicken

1/2 lb. frozen chopped spinach, thawed and squeezed of excess liquid

1 (15-oz.) can artichoke hearts, drained and chopped

2 (15-oz.) containers part-skim ricotta

4 c. shredded mozzarella


    STEP - 1

    Preheat oven to 350°.

    STEP - 2

    In a large pot of salted boiling water, cook lasagna noodles according to package directions until al dente. Drain and transfer to a baking sheet to cool.

    STEP - 3

    Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and cook 1 minute more. Pour in milk and season with salt and pepper. Bring to a simmer and let thicken, 2 to 4 minutes. Add Parmesan and stir until creamy, then add chicken, spinach, and artichokes and stir until combined.

    STEP - 4

    Assemble lasagna: Spread a thin layer of chicken mixture in a large baking dish and top with a layer of overlapping noodles. Spread a layer of ricotta over the noodles, add a layer of chicken mixture, and sprinkle with a layer of mozzarella.

    STEP - 5

    Repeat for three layers total, ending with mozzarella.

    STEP - 6

    Tent with foil and bake for 35 minutes.

    STEP - 7

    Remove foil and bake until browned and bubbly, 10 minutes more.

    STEP - 8

    Let cool for 15 minutes before slicing and serving

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