Description
A flavorful layered dish combining artichokes, spinach, and chicken in a cheesy lasagna.
Ingredients
Scale
- 12 lasagna noodles
- 2 cups fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 lb cooked chicken breast, shredded
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 jars (24 oz each) marinara sauce
- Salt and pepper to taste
- Optional: 1 teaspoon garlic powder
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions; drain and set aside.
- In a large bowl, mix spinach, artichokes, chicken, ricotta cheese, and garlic powder if using.
- Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
- Layer 4 noodles over the sauce, then spread half of the spinach mixture on top.
- Sprinkle with mozzarella and Parmesan cheese, then add another layer of sauce.
- Repeat layers once more, ending with a final layer of noodles, sauce, and cheeses on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden.
- Let cool for 10 minutes before serving.
Notes
Ensure artichokes are well-drained to avoid excess moisture. This recipe can be made vegetarian by omitting chicken.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 6g
- Fat: 22g
- Carbohydrates: 35g
- Protein: 28g