Description
Creamy artichoke chicken and spinach lasagna combines Mediterranean flavors in a comforting layered dish. Hearty ingredients merge for a satisfying meal that delights palates with rich cheeses, tender chicken, and earthy vegetables you’ll crave again.
Ingredients
Scale
- 1 pound (454 g) boneless chicken breasts (cut into cubes)
- 2 cups (475 ml) ricotta cheese
- 2 cups (226 g) shredded mozzarella cheese, divided
- 1 beaten egg
- ¼ cup (25 g) fresh grated parmesan cheese
- 3 cups fresh baby spinach leaves (stems removed)
- 2 14-oz (400 g) cans or frozen artichoke hearts, well-drained
- 4 cloves garlic (minced)
- ¼ cup (40 g) diced onion
- 2 cups (475 ml) whole milk
- 4 tbsps (57 g) butter
- 2 tbsps (30 ml) olive oil
- ¼ cup (30 g) all-purpose flour
- 1 tbsp freshly chopped parsley
- 1 tsp italian seasoning
- Dash of nutmeg
- Coarse salt
- Fresh black pepper
Instructions
- Sauté Creation: Gently caramelize onions and garlic in olive oil until aromatic, then introduce herb-seasoned chicken, cooking thoroughly and developing rich flavor profiles.
- Artichoke Integration: Fold quartered artichoke hearts into the chicken mixture, allowing ingredients to meld and intensify their collective essence.
- Creamy Ricotta Blend: Whisk ricotta with mozzarella, egg, and parsley, then delicately incorporate spinach chiffonade, creating a luxurious and velvety filling.
- Bechamel Transformation: Construct a silky sauce by creating a golden roux, gradually introducing milk, then enriching with Parmesan, nutmeg, salt, and pepper until smooth and glossy.
- Layering Architecture: Butter a casserole dish and strategically construct layers – first with sauce, then noodles, followed by alternating strata of ricotta mixture, chicken, and bechamel sauce, ensuring complete coverage with each tier.
- Final Embellishment: Crown the lasagna with remaining sauce and a generous sprinkle of mozzarella, creating a golden, bubbling surface.
- Baking Finale: Roast uncovered at 375°F for 45-50 minutes, tenting with foil if browning occurs too rapidly, then allow a brief resting period to stabilize and enhance structural integrity before serving.
Notes
- Prep Like a Pro: Pat artichoke hearts completely dry to prevent excess moisture from making the lasagna soggy.
- Cheese Melt Magic: Whisk cheese sauce slowly to ensure smooth, lump-free consistency that coats every layer perfectly.
- Herb Hack: Fresh parsley adds bright flavor – chop finely for even distribution throughout the ricotta mixture.
- Resting Revelation: Let lasagna sit 10-15 minutes after baking to allow layers to set and make slicing clean and elegant.
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 540
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 37 g
- Cholesterol: 130 mg