Why You’ll Love This Recipe
This recipe combines the classic comfort of lasagna with a creamy, flavorful twist. It’s an excellent way to use leftover chicken while creating something that feels completely new. The spinach and artichokes add balance and depth, while the cheesy layers make it irresistibly comforting. It’s great for feeding a crowd, meal prepping, or enjoying as leftovers the next day.
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
ricotta or cream cheese
mozzarella cheese (shredded)
parmesan cheese (grated)
salt
black pepper
italian seasoning (optional)
Directions
Preheat your oven and cook the lasagna noodles if needed, then drain and set aside.
In a large skillet, melt butter over medium heat. Add the garlic and cook briefly until fragrant.
Stir in the flour and cook for about a minute to form a roux. Gradually whisk in the milk, stirring until the sauce becomes smooth and thick.
Add the ricotta or cream cheese and stir until fully melted and creamy.
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 sauce in the bottom of a baking dish. Add a layer of noodles, followed by the chicken mixture, then sprinkle with mozzarella and parmesan.
Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.
Bake in a preheated oven until the lasagna is bubbly and the top is golden brown.
Let it rest for 10 minutes before slicing and serving.
Servings and timing
This recipe serves about 6 to 8 people.
Preparation time is around 20 minutes, and baking time is 35–40 minutes, making the total time approximately 55–60 minutes.
Variations
Use turkey instead of chicken for a different variation.
Add mushrooms for extra flavor and texture.
Swap ricotta for cottage cheese for a lighter option.
Use gluten-free noodles if needed.
Add 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.
Freeze for up to 2 months; thaw before reheating for best results.
FAQs
Can I use no-boil lasagna noodles?
Yes, they work well and save time.
Can I make this ahead of time?
Yes, assemble it and refrigerate before baking.
Can I use frozen spinach?
Yes, just thaw and drain it well before using.
What can I substitute for artichokes?
Mushrooms or zucchini are good alternatives.
How do I avoid watery lasagna?
Drain excess moisture from spinach and artichokes.
Can I make it dairy-free?
Yes, use dairy-free substitutes for cheese and milk.
How do I know when it’s done?
The top should be golden and the edges bubbling.
Can I freeze leftovers?
Yes, it freezes well for later use.
What cheeses work best?
Mozzarella and parmesan are classic, but you can mix in others.
Is this dish kid-friendly?
Yes, the creamy and cheesy flavors are usually a hit.
Conclusion
Leftover Chicken, Spinach and Artichoke Lasagna is a comforting, creamy dish that elevates simple leftovers into something special. With its rich layers and satisfying flavors, it’s a perfect meal for sharing, meal prepping, or enjoying as a cozy dinner.
PrintLeftover Chicken, Spinach and Artichoke Lasagna
Leftover Chicken, Spinach and Artichoke Lasagna is a rich, creamy dish layered with tender chicken, vegetables, and a luscious cheese sauce baked until golden and bubbly.
- 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 ricotta or cream cheese
- 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 if needed, then drain and set aside.
- Melt butter in a large skillet over medium heat. Add garlic and cook until fragrant.
- Stir in flour and cook for 1 minute to form a roux, then gradually whisk in milk until smooth and thickened.
- Add ricotta or cream cheese and stir until fully melted and creamy.
- 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 a generous layer of mozzarella and parmesan on top.
- Bake for 35–40 minutes until bubbly and golden.
- Let rest for 10 minutes before slicing and serving.
Notes
- Use turkey instead of chicken for variation.
- Add mushrooms for extra flavor and texture.
- Swap ricotta for cottage cheese for a lighter option.
- Drain spinach and artichokes 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
