Why You’ll Love This Recipe
This recipe takes the familiar comfort of lasagna and gives it a delicious upgrade with a creamy, savory filling. It’s a great way to use leftover chicken while creating something that feels fresh and indulgent. The combination of spinach and artichokes adds depth and balance, while the cheesy layers make it irresistibly rich. It’s perfect for family dinners, meal prep, or entertaining guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked chicken (shredded)
lasagna noodles
spinach (fresh or frozen)
artichoke hearts (chopped)
butter
garlic (minced)
flour
milk
cream cheese or ricotta
mozzarella cheese (shredded)
parmesan cheese (grated)
salt
black pepper
italian seasoning (optional)
Directions
Preheat your oven and cook the lasagna noodles according to package instructions if needed. Drain and set aside.
In a skillet, melt butter over medium heat. Add the garlic and cook briefly until fragrant.
Stir in the flour and cook for a minute, then gradually add the milk, whisking to create a smooth, creamy sauce.
Add the cream cheese or ricotta and stir until fully incorporated and smooth.
Mix in the spinach and chopped artichokes, cooking until heated through. Then add the shredded chicken and season with salt, pepper, and Italian seasoning.
Spread a thin layer of the sauce on the bottom of a baking dish. Add a layer of lasagna noodles, followed by the chicken and vegetable mixture, then sprinkle with mozzarella and parmesan.
Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
Bake until the lasagna is bubbly and the top is golden brown.
Let it rest for a few minutes before slicing and serving.
Servings and timing
This recipe serves about 6 to 8 people.
Preparation time is around 20 minutes, and baking takes about 35–40 minutes, making the total time approximately 55–60 minutes.
Variations
Use turkey instead of chicken for a different twist.
Add mushrooms for extra flavor and texture.
Use cottage cheese instead of ricotta for a lighter option.
Make it gluten-free with gluten-free noodles.
Add a pinch of red pepper flakes for a bit of heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven or microwave until warmed through.
This lasagna freezes well for up to 2 months; thaw before reheating.
FAQs
Can I use no-boil lasagna noodles?
Yes, they work well and save time.
Can I make this dish ahead of time?
Yes, assemble it in advance and refrigerate until ready to bake.
Can I use frozen spinach?
Yes, just make sure to thaw and drain it well.
What can I use instead of artichokes?
You can substitute with mushrooms or zucchini.
How do I keep the lasagna from being watery?
Drain excess moisture from spinach and artichokes before using.
Can I make it dairy-free?
Yes, use dairy-free cheese and milk alternatives.
How do I know when it’s done?
The top should be golden and the sauce bubbling.
Can I freeze leftovers?
Yes, it freezes well in portions or as a whole dish.
What cheese works best?
Mozzarella and parmesan are classic, but you can mix in others.
Is this recipe kid-friendly?
Yes, its creamy and cheesy flavor is usually a hit.
Conclusion
Leftover Chicken, Spinach and Artichoke Lasagna is a rich and comforting dish that turns simple ingredients into something special. With its creamy layers, savory filling, and cheesy topping, it’s a perfect meal for sharing and enjoying any time.
PrintLeftover Chicken, Spinach and Artichoke Lasagna
Leftover Chicken, Spinach and Artichoke Lasagna is a creamy and comforting dish layered with tender chicken, vegetables, and rich cheese sauce baked to golden perfection.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Halal
Ingredients
- 2 cups cooked chicken, shredded
- 9–12 lasagna noodles
- 2 cups spinach (fresh or frozen, drained)
- 1 cup artichoke hearts, chopped
- 3 tablespoons butter
- 2 cloves garlic, minced
- 3 tablespoons flour
- 2 cups milk
- 1 cup cream cheese or ricotta
- 2 cups mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning (optional)
Instructions
- Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions, then drain and set aside.
- Melt butter in a skillet over medium heat. Add garlic and cook until fragrant.
- Stir in flour and cook for 1 minute, then gradually whisk in milk to form a smooth sauce.
- Add cream cheese or ricotta and stir until fully melted and smooth.
- Mix in spinach and artichokes, cooking until heated through, then add shredded chicken.
- Season with salt, pepper, and Italian seasoning.
- Spread a thin layer of sauce in a baking dish. Layer noodles, chicken mixture, and cheeses.
- Repeat layers, finishing with mozzarella and parmesan on top.
- Bake for 35–40 minutes until bubbly and golden.
- Let rest for a few minutes before slicing and serving.
Notes
- Use turkey instead of chicken if desired.
- Add mushrooms for extra flavor.
- Use cottage cheese for a lighter option.
- Drain spinach well to avoid excess moisture.
- Freeze for up to 2 months for later use.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
