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Spinach Artichoke Chicken Lasagna

Jackie Ferguson
All the deliciousness of the dip in between sheets of pasta 😋
Prep Time 45 mins
Cook Time 50 mins
Total Time 1 hr 35 mins
Course Dinner
Cuisine American
Servings 6 servings


  • 12 lasagna noodles
  • 2 boneless chicken thighs, cooked
  • EVOO
  • salt & pepper, for seasoning
  • 1 cup mozzarella cheese, grated
  • ½ cup parmesan cheese, grated

Ricotta Cheese Filling

  • 16 oz ricotta cheese, whole milk
  • 10 oz frozen spinach, defrosted and excess liquid squeezed out
  • 6 oz marinated artichoke hearts, oil drained
  • 2 cloves garlic, smashed and chopped
  • ½ cup parmesan cheese, grated
  • salt & pepper, for seasoning

Bechamel Sauce

  • 3 TBSP butter
  • 3 TBSP all purpose flour
  • cups milk, 2%
  • salt & pepper, for seasoning


  • Cooking the Chicken - Begin by warming EVOO in a frying pan. Once the EVOO is heated, add the chicken thighs which you should season with salt & pepper. Once the chicken has cooked, remove from the heat and set aside until you're ready for assembly.
  • Preparing the Lasagna Noodles - Cook as directed. Once the noodles are cooked, add to an ice bath to prevent further cooking of the noodles.
  • Ricotta Cheese Filling - In a medium mixing bowl, combine the ricotta, spinach, artichoke hearts, garlic, parmesan cheese and season with salt & pepper. Mix until well combined.
  • Bechamel Sauce - In a medium saucepan, melt 3 TBSP of butter on medium high heat. Once melted, add the flour and whisk together. Cook for 2-3 minutes. Once you have a blonde roux, begin by introducing a small amount of milk, continuing to whisk. As the sauce thickens, slowly add additional milk. You want a bechamel that can coat a spoon. Season the sauce with salt & pepper and set aside until you're ready for assembly.
  • Lasagna Assembly - Prepare your work space with the greased casserole dish, prepared chicken, noodles, ricotta cheese filling, bechamel sauce, mozzarella and parmesan.
  • Add a couple shallow spoonfuls of the bechamel sauce to the bottom of the casserole dish.
  • Add lasagna noodles layering the ridges on top of one another. Now, add two large spoonfuls of the ricotta cheese filling and spread evenly across the noodles. Now, three shallow spoonfuls of the bechamel sauce and again spread evenly across the ricotta cheese mixture. Finish with a sprinkle of mozzarella and parmesan.
  • Following the same steps as above, add the sliced chicken in between the ricotta cheese mixture and the bechamel sauce.
  • Add another layer of noodles, ricotta cheese filling, bechamel, mozzarella and parmesan.
  • Finish with another layer of lasagna noodles, the remaining bechamel, mozzarella and parmesan.
  • Cooking the Lasagna - Preheat the oven to 375. Once heated, cover the lasagna with foil and cook for 45 minutes. At the 45 minute point, remove the foil and brown the top under the boiler.
  • Serving the Lasagna - Allow the lasagna to set for 15 minutes. Cut into individual squares and serve warm with a side salad and/or garlic bread. Enjoy and cheers 🥂!
Keyword Spinach Artichoke Chicken Lasagna, Spinach Artichoke Lasagna