If you’re on the lookout for a cozy, comforting dish that elevates classic lasagna into something fresh and spectacular, you absolutely have to try this White Chicken Lasagna with Spinach and Artichokes Recipe. It’s the perfect blend of creamy Alfredo sauce, tender shredded chicken, vibrant spinach, and tangy artichokes layered with tender noodles and cheeses that melt in your mouth. Every bite feels like a warm hug, making it a sure crowd-pleaser whether it’s a family dinner or a special gathering. Trust me, this recipe is a keeper and will quickly become one of your favorites for good reason.
Ingredients You’ll Need
Getting the ingredients right is the secret to this dish’s irresistible texture and rich flavor. Each component, from the creamy cheeses to the fresh herbs and aromatic spices, plays a key role in layering the flavors perfectly.
- Lasagna noodles (15 classic, NOT no-boil): Soaking these beforehand ensures they cook evenly and hold together beautifully in the layers.
- Shredded mozzarella (1 pound, about 4 cups): Provides that gooey, melty texture that makes every slice irresistible.
- Unsalted butter (5 tablespoons): Adds richness to the Alfredo sauce and ensures the perfect silky consistency.
- Garlic cloves (8, minced): Infuses the sauce with aromatic depth and a savory punch.
- All-purpose flour (1/3 cup): The magic thickener for the creamy Alfredo base.
- Low sodium chicken broth (2 cups): Balances creaminess with a subtle savory note.
- Half and half (3 cups): Creates the luscious, smooth foundation for the sauce without overpowering richness.
- Aromatics and spices (onion powder, dried parsley, dried basil, dried oregano, salt, dried thyme, pepper, chicken bouillon, red pepper flakes): These add layers of flavor that awaken every bite.
- Parmesan cheese (2 cups freshly grated + 1/2 cup for topping): Gives a nutty, tangy character that brightens the dish.
- Rotisserie chicken (3 cups shredded): Tender, flavorful chicken that keeps this dish hearty and satisfying.
- Eggs (2): Bind the ricotta filling so it’s creamy yet firm.
- Whole milk ricotta cheese (3 cups): Adds a velvety texture and mild flavor that complements the bolder cheeses.
- Full fat sour cream (1 cup): Contributes tanginess and extra creaminess to the ricotta mixture.
- Fresh basil (1/4 cup chopped or 1 tablespoon dried): Brings a refreshing herbal note that lifts the heavy cream and cheese.
- Nutmeg (1/4 teaspoon): Just a touch adds warmth and complexity to the ricotta blend.
- Artichoke hearts (1 14 oz. can, chopped and very dry): Their subtle tang and firm texture make the layers more interesting and vibrant.
- Frozen chopped spinach (16 oz., thawed and very dry): Adds color, nutrition, and a mild earthiness while balancing the richness.
How to Make White Chicken Lasagna with Spinach and Artichokes Recipe
Step 1: Prepare the Noodles
Start by soaking your lasagna noodles in hot tap water inside a long pan. Make sure they’re fully submerged and give them a gentle stir with your hands every so often to keep them from sticking together. This soaking process takes about 30 minutes and it’s a game-changer for ensuring noodles stay tender but firm when baked.
Step 2: Mix the Ricotta Filling
Combine the ricotta cheese, eggs, sour cream, basil, salt, pepper, and nutmeg in a large bowl and stir until everything is beautifully incorporated. This creamy mixture adds depth and richness to each lasagna layer, giving every bite a luxurious feel that complements the savory chicken and veggies.
Step 3: Preheat Your Oven
Set the oven to 350 degrees Fahrenheit so it’s ready by the time you’ve assembled your masterpiece. This temperature ensures even baking and allows all the flavors to meld perfectly.
Step 4: Create the Alfredo Sauce
Melt the butter in a large skillet over medium heat and whisk in the flour and minced garlic. Let it cook for a couple of minutes to form a flavorful roux, then slowly whisk in the half and half, chicken broth, and all your spices. Bring the mixture to a boil, stirring constantly, then reduce to medium and let it simmer until it thickens just right. Finish by whisking in the Parmesan cheese until smooth, then gently stir in the shredded chicken. If your sauce feels too thick, a splash of milk can help thin it out to a creamy consistency.
Step 5: Assemble the Layers
Lightly grease a deep 9×13 baking dish and spread 1 cup of Alfredo sauce on the bottom. Arrange 4 noodles lengthwise, adding part of a 5th noodle to cover the edges. Spread one-third of your ricotta filling on top, then sprinkle with 1 cup of mozzarella. Repeat this layering two more times, ending with the last third of Alfredo sauce and the remaining mozzarella on top. This careful layering creates a harmonious balance of flavors and textures throughout the dish.
Step 6: Bake and Broil to Perfection
Cover the lasagna with foil and bake at 350 degrees for 30 minutes. Afterward, remove the foil and bake for another 30 minutes to let everything bubble beautifully. Switch your oven to broil at 550 degrees and broil the lasagna until the top is golden and slightly crisped in spots—about 3 minutes. Keep a close eye to prevent burning. Let the lasagna rest for 15 minutes before slicing to let the layers set and flavors develop fully.
How to Serve White Chicken Lasagna with Spinach and Artichokes Recipe
Garnishes
Fresh herbs like chopped basil or parsley make fantastic garnishes, adding a pop of green and fresh aroma that contrast beautifully with the creamy layers. A light drizzle of high-quality olive oil or a sprinkle of extra Parmesan right before serving also takes the presentation over the top.
Side Dishes
This rich lasagna pairs wonderfully with a crisp, simple green salad dressed lightly with lemon vinaigrette or balsamic. Roasted or steamed vegetables like asparagus or green beans balance the meal nicely. For bread lovers, garlic bread or a crusty French baguette is a perfect companion to soak up any delicious sauce left on the plate.
Creative Ways to Present
Try serving individual portions in small ramekins for a charming, personal touch, or plate slices atop a small bed of fresh arugula for a gourmet feel. You can also sprinkle toasted pine nuts on top for extra texture or add a side of roasted cherry tomatoes to brighten the plate visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
This White Chicken Lasagna with Spinach and Artichokes Recipe stores beautifully in an airtight container in the refrigerator for up to four days. The flavors only get better as they mingle, making for excellent next-day meals that require minimal reheating.
Freezing
If you want to save some for later, freeze individual slices wrapped tightly in plastic wrap followed by foil, or freeze the whole pan before baking. Frozen lasagna can last up to three months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit covered with foil to maintain moisture, for about 20-25 minutes or until heated through. Alternatively, microwave slices covered with a damp paper towel will warm it gently without drying it out, though oven reheating is ideal for preserving texture.
FAQs
Can I use no-boil noodles for this recipe?
For this particular White Chicken Lasagna with Spinach and Artichokes Recipe, classic lasagna noodles are recommended because soaking them ensures the ideal tender yet sturdy texture. No-boil noodles could alter how the layers hold together and may result in a different texture.
Can I substitute fresh spinach for frozen?
Absolutely! Fresh spinach is a great alternative, but make sure to cook it down and squeeze out all excess moisture to avoid soggy layers. Frozen spinach is convenient and keeps the moisture level consistent.
Is there a way to make this recipe vegetarian?
Yes, just omit the shredded rotisserie chicken and consider adding mushrooms or extra artichokes for heartiness. You might want to add extra seasoning or a vegetarian-friendly broth to maintain rich flavor.
How long does this lasagna keep refrigerated?
Stored properly in an airtight container, leftovers remain delicious and safe to eat for up to four days, making it an easy option for weekday lunches or dinners.
Can I prepare this recipe ahead of time?
Definitely! You can assemble the lasagna a day in advance, keep it covered in the fridge, and bake it when you’re ready. This makes it a perfect choice for busy days or when entertaining guests.
Final Thoughts
This White Chicken Lasagna with Spinach and Artichokes Recipe is a shining example of comfort food done right—rich, creamy, and packed with fresh, vibrant flavors. Once you try it, you’ll see why it quickly becomes a household favorite that’s perfect for every occasion, from casual dinners to special celebrations. Go on, give this recipe a whirl and enjoy every luscious bite—you deserve it!
Print
White Chicken Lasagna with Spinach and Artichokes Recipe
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 50 minutes
- Yield: 18 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Description
This White Chicken Lasagna combines tender shredded rotisserie chicken nestled within layers of creamy ricotta filling, tender lasagna noodles, and rich homemade Alfredo sauce. Enhanced with artichokes, spinach, fresh herbs, and a trio of cheeses, this comforting oven-baked casserole offers a delicious alternative to traditional tomato-based lasagna, perfect for family dinners or gatherings.
Ingredients
Lasagna Noodles
- 15 classic lasagna noodles (NOT no-boil)
Cheese and Filling
- 1 pound shredded mozzarella (about 4 cups)
- 3 cups whole milk ricotta cheese
- 1 cup full fat sour cream
- 1/2 cup freshly grated Parmesan cheese
- 2 cups freshly grated Parmesan cheese (for Alfredo sauce)
- 2 eggs
- 1/4 cup chopped fresh basil (or 1 tablespoon dried)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 teaspoon nutmeg
Alfredo Sauce
- 5 tablespoons unsalted butter (may substitute half olive oil)
- 8 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups low sodium chicken broth
- 3 cups half and half
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp dried thyme
- 1/2 tsp pepper
- 1/2 tsp chicken bouillon
- 1/2 tsp red pepper flakes
Other Ingredients
- 3 cups shredded Rotisserie chicken
- 1 14 oz. can artichoke hearts, chopped and patted very dry
- 16 oz. frozen chopped spinach, thawed and patted very dry
Instructions
- Soak the Noodles: Place lasagna noodles in a long pan and cover completely with hot tap water. Allow noodles to soak for at least 30 minutes, occasionally agitating with your hands to prevent sticking.
- Prepare Ricotta Filling: In a large bowl, combine ricotta cheese, eggs, sour cream, 1/2 cup freshly grated Parmesan, chopped basil, salt, pepper, nutmeg, chopped artichoke hearts, thawed spinach, and mix well. Set aside.
- Preheat Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the lasagna.
- Make Alfredo Sauce: In a large skillet over medium heat, melt butter then whisk in flour and minced garlic. Cook while stirring for 2 minutes. Reduce heat to low and gradually whisk in half and half, chicken broth, and all seasonings including onion powder, dried parsley, dried basil, dried oregano, salt, dried thyme, pepper, chicken bouillon, and red pepper flakes.
- Simmer Sauce: Bring the sauce to a boil while whisking constantly, then reduce heat to medium. Simmer, whisking occasionally, about 5 minutes until sauce thickens but remains pourable. Remove from heat and whisk in 2 cups Parmesan until melted. Stir in shredded rotisserie chicken. Add milk if necessary to thin the sauce.
- Assemble the Lasagna: Lightly grease a deep 9×13-inch baking pan. Spread 1 cup of Alfredo sauce evenly on the bottom. Lay 4 noodles lengthwise plus part of a 5th noodle to cover. Spread one-third of the ricotta filling over noodles, then top with 1 cup shredded mozzarella.
- Layer Remaining Ingredients: Repeat layering two more times with remaining Alfredo sauce (about 2 cups per layer), noodles, ricotta filling, and mozzarella cheese, creating three total layers. Finish with the remaining Alfredo sauce and mozzarella on top.
- Bake Covered: Cover lasagna tightly with foil and bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove foil and continue baking for an additional 30 minutes or until bubbly and hot throughout.
- Broil for Browning: Switch oven to broil at 550 degrees Fahrenheit. Broil lasagna uncovered for about 3 minutes, watching carefully to brown top spots without burning.
- Rest Before Serving: Let the lasagna rest for 15 minutes before slicing to allow it to set and enhance flavors.
Notes
- Use classic lasagna noodles, not no-boil, for best texture after soaking.
- Pat spinach and artichoke hearts very dry to prevent watery lasagna.
- Adjust thickness of Alfredo sauce by adding more milk if too thick for spreading.
- Fresh herbs add brightness but dried can be used in a pinch.
- Broiling at the end crisps and colors the cheese topping beautifully.
- Allowing the lasagna to rest ensures cleaner slices and better flavor melding.
