Chicken spinach artichoke lasagna
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By Tracey Strauss Roybal
Chicken spinach artichoke lasagna
14 steps
Prep:20minCook:55min
Updated at: Wed, 16 Aug 2023 21:10:50 GMT
Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Glycemic Load
20
High
Nutrition per serving
Calories525.1 kcal (26%)
Total Fat25.1 g (36%)
Carbs42.6 g (16%)
Sugars4.9 g (5%)
Protein32.8 g (66%)
Sodium657.9 mg (33%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
1 lblasagna noodles
3 Tbspbutter
2 clovesgarlic
minced
3 Tbspall-purpose flour
3 cskim milk
kosher salt
ground black pepper
Freshly
1 cParmesan
freshly grated
2 cshredded rotisserie chicken
0.5 poundfrozen spinach
chopped, defrosted and drained
1 x 15 ozcan artichoke hearts
chopped
2 pintsricotta cheese
4 cshredded mozzarella
Instructions
Step 1
Preheat oven to 350º. In a large pot of salted boiling water, cook lasagna noodles
Step 2
until al dente. Drain and transfer to a sheet pan to cool.
Step 3
2. Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and cook until
Step 4
fragrant, 1 minute, then add flour and whisk until golden brown, 1 minute more.
Step 5
Pour over milk and season with salt and pepper. Bring to a simmer and let thicken, 2
Step 6
to 4 minutes. Add Parmesan and stir until creamy, then add shredded chicken,
Step 7
spinach, and artichokes and stir until combined.
Step 8
3. Assemble lasagna: In a large baking dish, spread a thin layer of the sauce mixture.
Step 9
Top with a layer of lasagna noodles, slightly overlapping each, a layer of ricotta, a
Step 10
layer of the chicken mixture, and a layer of mozzarella. Repeat for three layers,
Step 11
ending with mozzarella.
Step 12
4. Cover with foil and bake until warm and bubbly, 35 minutes. Broil until cheese is
Step 13
golden, 2 minutes more.
Step 14
5. Let cool 10 minutes before slicing and serving.
Notes
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Makes leftovers
Special occasion
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