I’m a big fan of spinach and artichokes in just about everything, and this white chicken lasagna is chock-full of them. I layered lasagna noodles with ricotta, mozzarella, and artichoke spread and a creamy chicken and spinach filling. Topped with plenty of melty mozzarella cheese, this lasagna is the stuff dreams are made of.
Spinach Artichoke Lasagna
Classic lasagna is no doubt delicious, but this white chicken lasagna is even better. I made the rich and creamy white sauce with heavy cream, chicken broth, oregano, thyme, and garlic to create a delicious base. Creamy ricotta cheese and nutty artichokes make up the first layer, while shredded chicken and fresh spinach make up the next. Broiled to perfection, this lasagna is a lighter and creamier version of the classic dish that I just love.
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How to Store and Reheat
Store leftover white chicken lasagna in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 20-30 minutes, or until warmed through.
How to Freeze
Freeze spinach artichoke lasagna in individual portions in airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating in the oven or in the microwave until warmed through.
Make-Ahead Tip
You can also freeze this lasagna before baking. I like to tightly cover it with 2 layers of plastic wrap and 1 layer of aluminum foil. It will keep like this for up to 3 months. To cook, remove the plastic wrap, but keep covered with foil. Place in a 350°F oven for 1 hour, or until cooked through.
White Chicken Lasagna Recipe
Ingredients
- 1 pound dry lasagna noodles (1 box)
- 2 tablespoons unsalted butter (¼ stick)
- 1 tablespoon all-purpose flour
- ¾ cup heavy cream
- 1 cup chicken broth
- 2 teaspoons dried oregano divided
- 1 teaspoon dried thyme divided
- 1 teaspoon kosher salt divided
- 3 cloves garlic crushed
- 1 cup fresh spinach *
- 2 cups shredded cooked chicken
- 16 ounces ricotta cheese (1 tub)
- 1 large egg
- 1 pinch ground black pepper
- 14 ounces quartered artichokes drained (1 can)*
- 8 ounces freshly shredded mozzarella cheese divided
Equipment
- 9×13-inch Baking Dish
Instructions
- Boil the lasagna noodles according to package instructions, and set aside.1 pound dry lasagna noodles
- In a large skillet, melt the butter over medium heat, then add the flour and mix to dissolve. Slowly add the heavy cream, whisking to form a roux.2 tablespoons unsalted butter, 1 tablespoon all-purpose flour, ¾ cup heavy cream
- Whisking slowly, add in the chicken broth.1 cup chicken broth
- Season the sauce with oregano, thyme, salt, and garlic.2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon kosher salt, 3 cloves garlic, 1 pinch ground black pepper
- Add the spinach and shredded chicken, and mix to incorporate with the sauce. Reduce the heat to a simmer.1 cup fresh spinach, 2 cups shredded cooked chicken
- In a large bowl, combine the ricotta cheese and egg, mix until smooth.16 ounces ricotta cheese, 1 large egg
- Fold in artichokes and ½ cup of the shredded cheese.14 ounces quartered artichokes, 8 ounces freshly shredded mozzarella cheese
- In a large baking dish, start with a single layer of lasagna noodles to cover the bottom.
- Top that with a thick layer of ricotta cheese mixture.
- Add another layer of lasagna noodles.
- Top with a thick layer of the creamy chicken spinach mixture.
- Repeat the layers in the same order.
- Top with one last layer of lasagna noodles.
- Sprinkle the remaining shredded cheese over the top layer of noodles.
- Bake at 375°F for 20 minutes.
- Broil for 1-2 minutes to brown the cheese on top (optional).
- Let the lasagna rest for about 10 minutes, then serve warm.
Notes
- Don’t let the sheets get clumpy. Once you’ve cooked your noodles to just under al dente, do not—dump them in a colander to drain in the sink as you prepare the sauce and cheese. They’ll quickly become a clumpy. Instead, after you’ve drained the pot, lay each noodle flat on an oiled baking sheet.
- Make sure you have enough layers. You should have at least three layers!
- Avoid a dry lasagna. If you leave your lasagna uncovered in the oven, it will become dry. Use a foil-topped tray for a portion of the baking time. Once the lasagna has baked halfway through, remove the foil so the top can brown.
- Let lasagna cool for 10 minutes before serving.
How to Make White Chicken Lasagna Step by Step
Boil the Noodles and Cook the Sauce: Boil 1 pound of dry lasagna noodles according to package instructions, and set aside. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat, then add 1 tablespoon of all-purpose flour and mix to dissolve. Slowly add ¾ cup of heavy cream, whisking to form a roux. Whisking slowly, add 1 cup of chicken broth. Season the sauce with 2 teaspoons of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of kosher salt, 3 minced cloves of garlic, and 1 pinch of ground black pepper. Add 1 cup of fresh spinach and 2 cups of shredded cooked chicken, and mix to incorporate with the sauce. Reduce the heat to a simmer.
Make the Ricotta Mixture: In a large bowl, combine 16 ounces (1 tub) of ricotta cheese and 1 large egg, and mix until smooth. Fold 14 ounces (1 can) of drained quartered artichokes and ½ cup of shredded mozzarella cheese.
Layer the Noodles: In a large baking dish, start with a single layer of lasagna noodles to cover the bottom. Top that with a thick layer of ricotta cheese mixture.
Layer with Chicken: Add another layer of lasagna noodles. Top with a thick layer of the creamy chicken-spinach mixture.
Repeat the Layers: Repeat the layers in the same order. Top with one last layer of lasagna noodles. Sprinkle the remaining shredded cheese over the top layer of noodles.
Bake the Lasagna: Bake at 375°F for 20 minutes. Broil for 1-2 minutes to brown the cheese on top (optional). Let the lasagna rest for about 10 minutes, then serve warm.
More Spinach & Artichoke Chicken Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
I really want to make this recipe as it looks delicious, however I have a question. If I use half of the spices recommended (i.e. 2 tsp. oregano, 1 tsp. dried thyme, 1 tsp. salt) in step 6, when do I use the other half of the spices? Maybe I’m just overlooking when to use the remaining 1 tsp. oregano, 1/2 tsp. thyme and 1/2 tsp salt. Please advise. Thanks.
The other half goes into the cheese mixture!
On Dorothy Jose comment I agree with her .
1/2 the spices are used in point 6 , which is the cheese mix but not mentioned in any other point.
Are they to be put on the chicken as it is in the oven ??
I purchased the ingredients, except I forgot the ricotta, but I have cottage cheese. I think it’s a good substitute?
You can give it a try!