Name: Cheesy Chicken Spinach and Artichoke Lasagna
Cook time: 1 h 10 min
Total time: 1 h 10 min
Ingredients: 1 15 oz container part skim ricotta cheese; 1 8 oz container spreadable chive & onion cream cheese, softened; 1/2 cup prepared Ranch salad dressing; 1/2 cup sour cream; 1/3 cup plus 2 Tbsp grated Parmesan cheese, divided; 1 10 oz box frozen chopped spinach, thawed and dried; 1 14 oz jar marinated artichoke hearts, drained and roughly chopped; 1/2 cup thinly sliced green onions; 1 Tbsp dry Italian seasoning; 1-2 tsp salt (adjust to taste); 1 tsp granulated garlic; 1-2 tsp red pepper flakes (adjust to taste); 1/2 tsp freshly ground black pepper; 15 oven ready lasagna noodles; 4 cups roughly chopped rotisserie chicken; 3 cups shredded mozzarella or pepper jack cheese, divided; 3 cups prepared Alfredo sauce, divided; 1 Tbsp chopped Italian parsley (optional)

Description

This Cheesy Chicken Spinach and Artichoke Lasagna is a hearty twist on the traditional Italian favorite, layered with rich flavors and creamy textures. Each bite offers a delightful combination of savory rotisserie chicken, tangy artichoke hearts, and nutritious spinach, all enveloped in gooey mozzarella and a luscious Alfredo sauce. It’s a comforting dish that’s perfect for family dinners or gathering with friends.

Ingredients

Scale

1 15 oz container part skim ricotta cheese
1 8 oz container spreadable chive & onion cream cheese, softened
1/2 cup prepared Ranch salad dressing
1/2 cup sour cream
1/3 cup plus 2 Tbsp grated Parmesan cheese, divided
1 10 oz box frozen chopped spinach, thawed and dried
1 14 oz jar marinated artichoke hearts, drained and roughly chopped
1/2 cup thinly sliced green onions
1 Tbsp dry Italian seasoning
1–2 tsp salt (adjust to taste)
1 tsp granulated garlic
1–2 tsp red pepper flakes (adjust to taste)
1/2 tsp freshly ground black pepper
15 oven ready lasagna noodles
4 cups roughly chopped rotisserie chicken
3 cups shredded mozzarella or pepper jack cheese, divided
3 cups prepared Alfredo sauce, divided
1 Tbsp chopped Italian parsley (optional)

Instructions

Preheat the oven to 350°F (177°C). Lightly spray a 13×9-inch baking dish with cooking spray.
In a medium bowl, blend ricotta, cream cheese, Ranch dressing, and sour cream with an electric mixer until fluffy.
Mix in spinach, artichoke hearts, green onions, 1/3 cup Parmesan cheese, Italian seasoning, salt, garlic, red pepper flakes, and black pepper by hand until well combined.
Layer 2/3 cup of Alfredo sauce on the bottom of the dish. Arrange 5 lasagna noodles over the sauce.
Spread half of the spinach mixture over noodles, top with half the chicken, and 1 cup of shredded cheese. Repeat layers, ending with a final layer of noodles.
Top with remaining Alfredo sauce, cover with foil, and bake for 55 minutes. Remove foil, add remaining cheese, and bake for another 10-15 minutes until golden. Broil if desired.
Garnish with parsley, let rest for 10 minutes, then serve.

Cook Time: 70 minutes