Description
Creamy layers of cheesy chicken, spinach, and artichoke lasagna promise a comforting Mediterranean-inspired feast. Melted cheese, tender chicken, and earthy artichokes create a luxurious pasta experience you’ll crave again and again.
Ingredients
Scale
Pasta:
- 12 lasagna noodles (sheets)
- 1 package/454 g lasagna noodles (fresh or dried)
Protein and Vegetables:
- 2 lbs/907 g boneless, skinless chicken breast
- 4 cups/340 g fresh spinach
- 2 cans/425 g artichoke hearts
Dairy and Seasoning:
- 3 cups/680 g cream cheese
- 2 cups/227 g mozzarella cheese
- 1 cup/227 g parmesan cheese
- 1 cup/240 ml heavy cream
- 4 cloves garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/4 cup/60 ml chicken broth
Instructions
- Preheat the oven to 375°F and prepare a 9×13-inch baking dish with a light olive oil coating.
- Cook lasagna noodles in salted boiling water until al dente, then drain and set aside on a clean kitchen towel to prevent sticking.
- Season chicken breasts with salt and pepper, then dice into bite-sized cubes for even cooking.
- Heat olive oil in a large skillet over medium-high heat and sauté chicken until golden and cooked through, approximately 6-8 minutes.
- Remove chicken from skillet and set aside, then in the same pan, sauté minced garlic until fragrant.
- Add chopped artichoke hearts and spinach to the skillet, cooking until spinach wilts and releases moisture.
- In a mixing bowl, blend cream cheese, heavy cream, and half of the mozzarella and parmesan cheeses until smooth and creamy.
- Layer the lasagna by spreading a thin chicken broth base in the baking dish, then alternating noodles, chicken, vegetable mixture, and cheese sauce.
- Repeat layering until all ingredients are used, ensuring the top layer is covered with remaining cheese.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove foil and continue baking for an additional 15 minutes until cheese is golden and bubbly.
- Let the lasagna rest for 10 minutes before serving to allow layers to set and flavors to meld.
Notes
- Swap protein options by using tofu, shredded turkey, or white fish for varied dietary preferences and exciting flavor combinations.
- Reduce carbohydrate content by replacing traditional lasagna noodles with zucchini strips or low-carb cauliflower sheets for a lighter meal.
- Enhance nutritional value by incorporating additional vegetables like roasted bell peppers, mushrooms, or kale to boost vitamin and mineral content.
- Create a dairy-free version using cashew cream, nutritional yeast, and plant-based cheese alternatives for lactose-intolerant or vegan guests.
- Prep Time: 20 minutes
- Cook Time: 53 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 8
- Calories: 663
- Sugar: 3 g
- Sodium: 1092 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 46 g
- Cholesterol: 145 mg