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Leftover Chicken, Spinach and Artichoke Lasagna

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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.

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

  1. Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions, then drain and set aside.
  2. Melt butter in a skillet over medium heat. Add garlic and cook until fragrant.
  3. Stir in flour and cook for 1 minute, then gradually whisk in milk to form a smooth sauce.
  4. Add cream cheese or ricotta and stir until fully melted and smooth.
  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 mozzarella and parmesan on top.
  9. Bake for 35–40 minutes until bubbly and golden.
  10. 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

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