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Chicken Alfredo Lasagna with Spinach & Artichokes

Chicken Alfredo Lasagna

This Chicken Alfredo Lasagna is a creamy, cheesy bake layered with shredded rotisserie chicken, spinach and artichokes for a rich, comforting texture. It comes together in about 95 minutes total and works well as a make-ahead family dinner or freezer meal.
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Prep Time:35 minutes
Cook Time:1 minute
Total Time:1 minute
Course: Dinner
Keyword: alfredo, artichoke, chicken, freezer-friendly, lasagna, make-ahead, Spinach

Equipment

  • long pan
  • Large bowl
  • large skillet
  • deep 9x13 pan
  • whisk

Ingredients

  • 15 pieces classic lasagna noodles NOT no-boil
  • 1 pound shredded mozzarella 4 cups
  • 5 tablespoons unsalted butter may substitute half with olive oil
  • 8 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 2 cups low sodium chicken broth
  • 3 cups half and half
  • 1 tsp onion powder, dried parsley, dried basil, dried oregano, salt each
  • 1/2 tsp dried thyme, pepper, chicken bouillon, red pepper flakes each
  • 2 cups freshly grated Parmesan cheese
  • 3 cups shredded Rotisserie chicken
  • 2 eggs
  • 3 cups whole milk ricotta cheese
  • 1 cup full fat sour cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh basil or 1 tablespoon dried
  • 1/2 tsp salt, pepper each
  • 1/4 teaspoon nutmeg
  • 114 14 oz. can artichoke hearts chopped, patted VERY DRY
  • 16 oz. frozen chopped spinach thawed, patted VERY DRY

Instructions

  1. Place lasagna noodles in the bottom of a long pan and pour hot tap water over them until submerged; let soak at least 30 minutes, agitating occasionally so they do not stick together.
  2. In a large bowl, add all ricotta filling ingredients and mix until combined; set the filling aside.
  3. Preheat the oven to 350 degrees F.
  4. Make the Alfredo sauce: melt 5 tablespoons unsalted butter in a large skillet over medium heat, whisk in the all-purpose flour and minced garlic, and cook while stirring for 2 minutes. Reduce heat to low and gradually whisk in the half and half, low sodium chicken broth, and all spices/seasonings.
  5. Bring the sauce to a boil while whisking constantly, then reduce heat to medium and simmer, whisking occasionally, until thickened but not overly thick, about 5 minutes. Remove from heat and whisk in the freshly grated Parmesan cheese until melted. Stir in the shredded Rotisserie chicken until well combined. Add additional milk or chicken broth if needed to thin the sauce.
  6. Lightly grease a deep 9×13 pan. Spread 1 cup Alfredo sauce in the bottom of the prepared pan (the layer will be thin). Place 4 drained noodles lengthwise and part of a 5th noodle on top to cover. Spread with one third of the ricotta cheese mixture and top with 1 cup shredded mozzarella.
  7. Repeat the layers two more times: spread Alfredo sauce (use one third of the remaining Alfredo per layer, about 2 cups), noodles, ricotta mixture, and mozzarella, for a total of 3 complete layers. To finish, top with the remaining third of Alfredo sauce and the remaining mozzarella (1 cup).
  8. Cover the lasagna with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake an additional 30 minutes or until hot and bubbly. Set the oven to broil (550 degrees F) and broil the lasagna until the top is golden in spots, about 3 minutes, watching closely so it does not burn. Let the lasagna stand 15 minutes before slicing.

Notes

Thin sauce if needed.Alfredo sauce can become too thick if its simmered at too high of heat or for too long or if it’s allowed to sit; but don’t worry, it’s SO easy to fix! Simply stir in a little milk or chicken broth until it thins to desired consistency.
Squeeze spinach dry.We want VERY DRY spinach so the Chicken Lasagna doesn’t become watery. I recommend adding defrosted spinach to a fine mesh sieve over the sink then press down on it with the bottom of a measuring cup until no liquid is released.
Pat artichokes dry.Same goes for the artichokes – we want VERY DRY artichokes or they can make the ricotta filling watery. Pat artichokes down with paper towels before you chop them. After you chop them, gather them in a clean kitchen towel and pat dry again.
Drylasagna noodles.Take care you pat your noodles dry after soaking them before layering. I do this by laying each layer of noodles (so 5 noodles at a time) on a clean kitchen towel, then folding the towel over the noodles and patting them dry.
Don’t worry about thin layers.The chicken Alfredo sauce layer will seem thin, but don’t worry about it – just spread the best you can and it will spread and melt into cohesive creaminess as it bakes.
Swap protein.I know this is CHICKEN Lasagna, but that doesn’t mean you can’t mix it up! You can swap the chicken for ground turkey, Italian sausage or even lump crab meat.
Add veggies.You can sprinkle in layers of veggies such as steamed broccoli, petite peas, bell peppers, zucchini, asparagus, mushrooms, etc. You will want to steam, roast or boil the veggies before adding to the pasta.
Add sun-dried tomatoes.Sun-dried tomatoes are a delicious addition with the artichokes and spinach. Take care to rinse and pat them very dry before chopping. Reduce the spinach to 12 oz. if adding sun-dried tomatoes.
Add olives.Add a layer of olives on top of the ricotta mixture or swap some of the artichokes or spinach for olives. You can even add some feta cheese to give it more of a Greek flair.
Make casserole gluten-free. To make this Lasagna recipe gluten free, use your favorite gluten freelasagna noodlesand gluten free flour.
Assemble and Refrigerate.You can make and assemble the entire lasagna a day in advance and refrigerate (without baking). I actually prefer assembling it the day before because it allows time for the flavors to build and marry.
Make Sauce in Advance.You can make the sauce up to 2 days in advance and refrigerate it in an airtight container. You will need to gently warm the sauce on the stove, adding additional broth or milk to thin when ready to use.
Assemble lasagna according to recipe directions in a freezer safe dish.
Cover lasagna tightly all around the dish with 2 layers of plastic wrap.
Cover the lasagna tightly with one layer of aluminum foil.
Label lasagna.
Place evenly in the freezer for up to 3 months.
When ready to bake, place lasagna in the refrigerator the night before to thaw completely.
Remove plastic wrap and cover tightly with foil.
Bake lasagna according to directions, adding an additional 10-15 minutes.
Bake lasagna according to directions in a freezer safe dish.
Let cool on the counter for one hour.
Cover lasagna with plastic wrap and place in the refrigerator to chill completely before freezing (this will prevent an unpleasant texture).
Cover lasagna tightly with a second layer of plastic wrap all the way around the dish.
Cover the lasagna tightly with one layer of aluminum foil.
Label lasagna.
Place evenly in the freezer for up to 3 months.
When ready to bake, place lasagna in the refrigerator the 48 hours ahead of time to thaw completely.
Remove plastic wrap and cover lasagna tightly with foil.
Bake entire lasagna according to directions, adding an additional 10-15 minutes.
Bake lasagna according to directions.
Let lasagna cool completely then slice into individual servings.
Freeze lasagna in freezer safe plastic bags.
To reheat, bake individual servings at 350 degrees F for 30-35 minutes.
Remove plastic wrap from lasagna and cover tightly with foil.
Bake lasagna covered at 350 degrees F for 1 ½ hours.
Uncover and bake an addition 15-30 minutes or until hot and bubbly.