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Leftover Chicken, Spinach and Artichoke Lasagna

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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.

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

  1. Preheat oven to 375°F (190°C). Cook lasagna noodles if needed, then drain and set aside.
  2. Melt butter in a large skillet over medium heat. Add garlic and cook until fragrant.
  3. Stir in flour and cook for 1 minute to form a roux, then gradually whisk in milk until smooth and thickened.
  4. Add ricotta or cream cheese and stir until fully melted and creamy.
  5. Mix in spinach and artichokes, cooking until heated through, then add shredded chicken.
  6. Season with salt, pepper, and Italian seasoning.
  7. Spread a thin layer of sauce in a baking dish. Layer noodles, chicken mixture, and cheeses.
  8. Repeat layers, finishing with a generous layer of mozzarella and parmesan on top.
  9. Bake for 35–40 minutes until bubbly and golden.
  10. 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

Find it online: https://thefamilycooking.com/leftover-chicken-spinach-and-artichoke-lasagna-2/