Go Back
best Cheesy Chicken Spinach Artichoke Lasagna recipe
Print

Cheesy Chicken Spinach and Artichoke Lasagna

Course Main Course
Cuisine American, Italian Inspired, Southern
Keyword cheesy-chicken-spinach-artichoke-lasagna, chicken-lasagna-recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Stand time 10 minutes
Total Time 1 hour 40 minutes
Servings 12 servings
Calories 555kcal
Author Melissa Sperka

Ingredients

  • 1 15 oz container part skim ricotta cheese
  • 1 8 oz container spreadable chive & 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, thawed and dried
  • 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 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

When assembling in advance and chilling add 10-15 minutes to baking time.

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