Chicken Alfredo Spinach Artichoke Lasagna
A creamy, cheesy, savory twist on traditional lasagna — packed with tender chicken, bright veggies, spinach, and rich Alfredo sauce. Ideal for weeknights or special dinners.
ingredints:
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- 10 uncooked lasagna noodles
- 1 jar (16 ounces) white Alfredo pasta sauce
- 1/4 cup milk
- 1 1/2 teaspoons dried oregano leaves
- 3 cups chopped cooked chicken
- 1 can (14 ounces) artichoke hearts in water, drained and chopped
- 1/2 cup chopped red bell pepper
- 1/4 cup finely chopped onion
- 1 garlic clove, pressed
- 3 cups (12 ounces) shredded mozzarella cheese
- 1 package (4 ounces) crumbled feta cheese
- 2 cups packed fresh baby spinach leaves (about 4 ounces)
Equipment Needed
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9×13-inch baking dish
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Large pot for boiling noodles
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Mixing bowls (small and large)
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Spatula and whisk
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Foil for baking cover
preparation:
1️⃣ Preheat the Oven
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Set your oven to 375°F (190°C) and allow it to fully preheat before baking.
2️⃣ Cook the Lasagna Noodles
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In a large stockpot, bring salted water to a boil.
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Add 10 lasagna noodles and cook according to package directions, but use the shortest suggested time for slightly undercooked noodles (they’ll finish cooking in the oven).
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Drain the noodles and lay them flat on a parchment-lined tray or drizzle lightly with oil to prevent sticking.
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If using oven-ready noodles, you can skip boiling — just ensure your sauce is slightly thinner (add more milk).
3️⃣ Make the Alfredo Sauce Blend
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In a small bowl, whisk together:
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1 jar (16 oz) Alfredo sauce
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¼ cup milk
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1½ teaspoons dried oregano
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Whisk until smooth and fully combined. Set aside.
4️⃣ Prepare the Filling
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In a large bowl, combine:
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3 cups chopped cooked chicken
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Chopped artichoke hearts
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½ cup chopped red bell pepper
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¼ cup chopped onion
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1 pressed garlic clove
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3 cups shredded mozzarella cheese
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4 oz crumbled feta cheese
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Mix thoroughly until evenly combined.
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Optional: Sauté the red bell pepper and onion in a little olive oil for 2–3 minutes before mixing for a softer texture and sweeter flavor.
5️⃣ Assemble the Lasagna
Use a 9×13-inch baking dish for layering. Here’s how:
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Bottom Layer:
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Spread 2/3 cup of the Alfredo mixture over the bottom of the dish.
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First Layer:
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Lay down half the lasagna noodles, slightly overlapping.
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Add half the spinach leaves evenly across the noodles.
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Spoon half the chicken-veggie-cheese mixture over the spinach.
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Second Layer:
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Spread half of the remaining Alfredo sauce over the filling.
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Add the remaining noodles.
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Layer the rest of the spinach.
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Add the remaining chicken mixture.
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Top Layer:
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Pour the rest of the Alfredo sauce evenly over the top.
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Optionally, sprinkle with extra mozzarella or Parmesan for a bubbly, golden crust.
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6️⃣ Bake
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Cover with foil (spray the underside with cooking spray to prevent sticking).
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Bake at 375°F for 45 minutes.
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Uncover, then bake an additional 10–15 minutes until the top is golden and bubbling.
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The uncovered bake helps create a cheesy crust and reduces excess moisture.
7️⃣ Rest Before Serving
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Let the lasagna rest for 15 minutes after removing from the oven.
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This helps the layers firm up and makes slicing much easier.
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Cut into squares and serve warm with a spatula.
Serving Suggestions
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Pair with garlic bread, Caesar salad, or roasted vegetables.
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A drizzle of balsamic glaze or sprinkle of chili flakes can add a gourmet touch.
Storage & Reheating
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Refrigerate leftovers in an airtight container for up to 4 days.
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Reheat in a 350°F oven, covered, for 15–20 minutes or microwave individual slices for 2–3 minutes.
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You can also freeze this lasagna before or after baking — just wrap tightly in foil and freeze for up to 2 months.