Name: Chicken, Spinach & Artichoke Lasagna
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 3 tbsp. unsalted butter -; 3 cloves garlic, finely chopped (about 1 tbsp.) -; 3 tbsp. all-purpose flour -; 3 c. whole milk -; Kosher salt -; Freshly ground black pepper -; 1 2/3 c. finely grated Parmesan, divided, plus more for serving -; 4 oz. cream cheese, softened -; 1/2 c. whole milk ricotta -; 2 tsp. finely grated lemon zest -; 1/2 tsp. crushed red pepper flakes -; 4 c. shredded cooked chicken (from a 2 1/2-lb. rotisserie chicken) -; 2 (10-oz.) pkg. frozen spinach, thawed, squeezed dry -; 1 (14-oz.) can artichoke hearts, drained, squeezed dry, chopped -; 1 c. fresh basil leaves, thinly sliced, plus more, finely chopped, for serving -; 1 (9-oz.) pkg. oven-ready lasagna noodles -; 1 lb. mozzarella, shredded, divided (about 4 c.) -; 8 oz. provolone, sliced, divided -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken, Spinach & Artichoke Lasagna

1. 3 tbsp. unsalted butter -

2. 3 cloves garlic, finely chopped (about 1 tbsp.) -

3. 3 tbsp. all-purpose flour -

4. 3 c. whole milk -

5. Kosher salt -

6. Freshly ground black pepper -

7. 1 2/3 c. finely grated Parmesan, divided, plus more for serving -

8. 4 oz. cream cheese, softened -

9. 1/2 c. whole milk ricotta -

10. 2 tsp. finely grated lemon zest -

11. 1/2 tsp. crushed red pepper flakes -

12. 4 c. shredded cooked chicken (from a 2 1/2-lb. rotisserie chicken) -

13. 2 (10-oz.) pkg. frozen spinach, thawed, squeezed dry -

14. 1 (14-oz.) can artichoke hearts, drained, squeezed dry, chopped -

15. 1 c. fresh basil leaves, thinly sliced, plus more, finely chopped, for serving -

16. 1 (9-oz.) pkg. oven-ready lasagna noodles -

17. 1 lb. mozzarella, shredded, divided (about 4 c.) -

18. 8 oz. provolone, sliced, divided -

How to cook deliciously - Chicken, Spinach & Artichoke Lasagna

1. Stage

Place a rack in center of oven; preheat to 350°. In a large saucepan over medium heat, melt butter. Add garlic and flour and cook, stirring, until fragrant, about 1 minute. Add milk in a slow, steady stream, whisking constantly; season with 1/2 teaspoon salt and a few grinds of black pepper. Bring to a simmer and cook, whisking frequently, until thick enough to coat the back of a spoon, 8 to 10 minutes. Remove from heat. Whisk in 1 cup Parmesan until melted.

2. Stage

In a large bowl, mix cream cheese, ricotta, lemon zest, red pepper flakes, 1/2 teaspoon salt, a few grinds of black pepper, and 1/2 cup cream sauce until smooth. Add chicken, spinach, artichokes, and sliced basil and mix to combine.

3. Stage

Spread 1/2 cup cream sauce on the bottom of a 13" x 9" baking dish. Top with a layer of lasagna noodles, half of chicken mixture, one-third of mozzarella, and one-third of provolone. Add another layer of noodles, 1/2 cup cream sauce, remaining chicken mixture, one-third of mozzarella, and one-third of provolone. Top with remaining noodles, cream sauce, mozzarella, and provolone. Tent dish with foil.

4. Stage

Bake lasagna 45 minutes. Remove foil and sprinkle with 2/3 cup Parmesan. Continue to bake until browned and bubbly, about 25 minutes more.

5. Stage

Let sit 15 minutes before serving. Sprinkle with more Parmesan and chopped basil.