This Cheesy Chicken Spinach and Artichoke Lasagna was a happy accident born out of necessity. The flavor combination is akin to that of a spinach artichoke dip in lasagna form. It’s easy enough for a weekday meal yet impressive enough for company.
Easy Cheesy Chicken Spinach Artichoke Lasagna Recipe
This chicken lasagna recipe was inspired by our love of spinach artichoke dip. In it, no bake lasagna noodles are layered with lots of cheese and rotisserie chicken with a filling that tastes just like the popular spinach dip. Top it all off with a drizzle of prepared Alfredo sauce then bake until bubbly and golden. It comes together with ease and bakes like a dream. How to make simple Cheesy Chicken Lasagna: (Scroll down for full printable recipe.)
- Prepare the Dish – Preheat the oven to 350°F. Lightly spray the bottom and sides of a deep 13×9-inch baking dish with cooking spray.
- Make Ricotta Filling – Whip together the ricotta, cream cheese, Ranch dressing and sour cream until fluffy and combined
- Mix-Ins – By hand mix in the spinach, artichoke hearts, green onion, Parmesan, Italian seasoning, garlic salt, garlic powder, red pepper flakes and black pepper. Mix until the ingredients are evenly distributed.
- 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 chopped chicken and shredded cheese. Repeat ending with a final layer of noodles.
- Top with Alfredo Sauce – Drizzle the remaining Alfredo sauce on top and spread to cover.the noodles.
- Oven – Cover with aluminum foil and bake for 55 minutes or until the noodles are fork tender.
- Bake Uncovered – Remove the foil and sprinkle with the remaining shredded mozzarella cheese and Parmesan. Bake uncovered for 10-15 minutes longer until golden and bubbly. Broil at the end to brown further, if desired.
- Stand Time – Let stand for 10 minutes, then cut and serve. Garnish with chopped Italian parsley.
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 13×9-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.
