Chicken Spinach and Artichoke Lasagna
Servings 12 servings
Calories 555kcal
Ingredients
- 1 15 oz container part skim ricotta cheese
- 1 8 oz container chive and onion cream cheese softened
- 1/2 cup prepared Ranch salad dressing
- 1/2 cup sour cream
- 1/3 cup grated Parmesan cheese
- 1 10 oz box frozen chopped spinach thaw and squeeze dry
- 1 14 oz jar marinated artichoke hearts drained and roughly chopped
- 1/2 cup thinly sliced green onion
- 1/3 cup grated Parmesan cheese plus 2 Tbsp divided
- 1 Tbsp dry Italian seasoning
- 1-2 tsp salt adjust to taste.
- 1 tsp granulated garlic
- 1-2 tsp red pepper flakes Adjust to your taste
- 1/2 tsp freshly ground black pepper
- 15 oven ready no-boil Lasagna noodles
- 4 cups roughly chopped rotisserie chicken
- 3 cups shredded mozzarella or pepper jack cheese cheese divided.
- 3 cups prepared Alfredo sauce divided
- 1 Tbsp chopped Italian parsley optional
Instructions
- Preheat the oven to 350°F. Lightly spray the bottom and sides of a deep 13x9-inch baking dish with cooking spray.
- In a medium-size mixing bowl use an electric mixer to whip together the ricotta, cream cheese, Ranch dressing and sour cream until fluffy and combined
- By hand mix in the spinach, artichoke hearts, green onion, 1/3 cup Parmesan, Italian seasoning, garlic salt, garlic powder, red pepper flakes and black pepper. Mix until the ingredients are evenly distributed.
- To assemble drizzle the bottom of the dish with with 2/3 cup Alfredo sauce and arrange 5 noodles over the sauce.
- Spread the noodles with 1/2 of the spinach filling, top with 1/2 chopped chicken and 1 cup shredded cheese. Repeat ending with a final layer of noodles.
- Drizzle the remaining Alfredo sauce on top and spread to cover.the noodles. Cover with foil and bake for 55 minutes or until the noodles are fork tender.
- Remove the foil and sprinkle with the remaining 1 cup shredded cheese and 2 Tbsp grated Parmesan. Bake uncovered for 10-15 minutes longer until golden and bubbly. Broil at the end to brown further, if desired.
- Let stand for 10 minutes, then cut and serve. Garnish with chopped Italian parsley.
Notes
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- Chicken Substitution - This recipe uses rotisserie chicken which means that the filling requires no additional cooking at all. You could use the same amount of chopped or shredded chicken that's been roasted, poached, grilled or baked.
- Vegetarian Option - You could replace the chicken with sautéed mushrooms, sundried tomatoes, red bell pepper, green bell pepper, zucchini or squash. Sauté in butter with fresh garlic cloves and add to the layers in place of chicken.
- Fresh Herbs - You can garnish with fresh basil, rosemary or chives.
- Cheese - You can use pepper jack cheese for spice or gruyere cheese for a nutty flavor.
- Using Classic Boiled Lasagna Noodles - You could use boiled noodles for this recipe. Make the noodles according to the package directions and assemble the lasagna per the recipe. When doing so, it will take less time to bake and it doesn't require covering with foil. Drain the lasagna noodles well.
- Squeeze the Spinach Well - Make a special effort to remove all excess liquid from the spinach or the chicken spinach artichoke mixture could become watery.
- Fresh Spinach - You can use fresh spinach or fresh kale (sauteed in a large skillet to wilt) in this recipe.
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Nutrition
Serving: 1serving | Calories: 555kcal | Carbohydrates: 27g | Protein: 28g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1375mg | Potassium: 294mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3209IU | Vitamin C: 4mg | Calcium: 331mg | Iron: 1mg