Artichoke Chicken Spinach Lasagna
A delicious and easy lasagna recipe with artichokes, chicken, and spinach. Perfect for a weeknight dinner!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken breasts cut into bite-sized pieces
- 1 jar Marinated artichoke hearts drained and quartered
- 10 oz Frozen spinach thawed and squeezed dry
- 15 oz Ricotta cheese
- 1 cup Grated Parmesan cheese
- 1 jar Alfredo sauce
- 9 Lasagna noodles oven-ready
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a large bowl, combine chicken, artichoke hearts, spinach, ricotta cheese, and half of the Parmesan cheese.
- Spread a thin layer of Alfredo sauce in the bottom of a 9x13 inch baking dish.
- Layer 3 lasagna noodles, followed by half of the chicken mixture and one-third of the remaining Alfredo sauce. Repeat layers. Top with remaining 3 lasagna noodles, Alfredo sauce, and Parmesan cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes, or until golden brown and bubbly.
- Let stand for 10 minutes before serving.
Notes
Feel free to add other vegetables to this lasagna, such as mushrooms or zucchini. You can also use rotisserie chicken for a quicker meal.