I just made a Lasagna Recipe With Ricotta that slices like a dream, oozes cheesy spinach-and-artichoke goodness, and will ruin every other lasagna you try.

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I’m obsessed with this Chicken, Spinach & Artichoke lasagna because it eats like dip for dinner and never feels like leftovers. I love the tang of whole-milk ricotta cheese mixed with melted mozzarella and the surprise bites of artichoke hearts.

It’s messy, cheesy, and seriously comforting without trying too hard. But it’s not froufrou.

I crave it on weeknights, at potlucks, when I want that Artichoke Recipes vibe in a casserole. This is my favorite Homemade Lasagna, all the ooze and flavor of dip packed between noodles.

Pure, stupidly good food. I eat it like a beast every single week.

Ingredients

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Lasagna noodles: the cozy vehicle that soaks up all the creamy goodness.
Chicken: adds meaty protein and comfort, so it feels like dinner not snack.
Ricotta: creamy, mild filler that makes it feel rich without being heavy.
Cream cheese: makes the filling silky and slightly tangy, it’s pure comfort.
Mozzarella: gooey stretch and golden top you’ll fight over at the table.
Parmesan: salty punch and nutty bite, it punches up the cheesy mix.
Artichokes: tender, slightly tangy bits that give texture and interest.
Spinach: sneaks in greens, it’s earthy and keeps things from feeling too rich.
Garlic: aromatic kick that wakes up every cheesy bite, can’t skip it.
Olive oil: helps sauté and adds a smooth, fruity backdrop.
Milk: loosens the cheese so the filling stays scoopable and creamy.
Italian seasoning: herb combo that’s familiar and comforting, not fussy.
Salt: brings everything into focus, you’ll taste the difference.
Pepper: mild heat and brightness, keeps it from tasting flat.
Red pepper flakes: optional kick if you want a little heat.
Parsley or basil: fresh finish, it brightens each cheesy forkful.

Ingredient Quantities

12 oz box lasagna noodles (about 9 to 12 noodles)

1 pound boneless skinless chicken breasts, cooked and shredded (about 2 cups)

1 (15 oz) container whole-milk ricotta cheese

8 oz cream cheese, softened

3 cups shredded mozzarella cheese (about 12 oz), divided

1/2 cup grated Parmesan cheese

1 (14 oz) can artichoke hearts, drained and roughly chopped

10 oz frozen chopped spinach, thawed and well drained (or 6 cups fresh baby spinach, wilted)

3 cloves garlic, minced

1 tablespoon olive oil

1/2 cup milk (to loosen the cheese mixture)

1 teaspoon Italian seasoning

1 teaspoon salt, plus more to taste

1/2 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes (optional for a little heat)

Fresh parsley or basil for garnish (optional, about 2 tablespoons chopped)

How to Make this

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1. Preheat oven to 375°F. Lightly oil a 9×13 baking dish or spray with nonstick spray so the lasagna wont stick.

2. Cook lasagna noodles according to package directions until just al dente, drain and lay flat on a sheet of wax paper or a clean towel so they dont stick together.

3. While the noodles cook, heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant, then add the thawed, well-drained spinach and chopped artichoke hearts. Cook 2 to 3 minutes to warm and let any extra moisture evaporate. Season with a little salt and pepper. Remove from heat.

4. In a large bowl, beat together ricotta, softened cream cheese, 1 cup of the shredded mozzarella, grated Parmesan, 1/2 cup milk, Italian seasoning, 1 teaspoon salt, 1/2 teaspoon black pepper and crushed red pepper flakes if using. Stir until smooth and slightly loose — the milk makes it easier to spread.

5. Fold the cooked spinach and artichoke mixture, plus the shredded chicken, into the cheese mixture. Taste and adjust salt and pepper. If the mixture seems too thick, add another tablespoon or two of milk.

6. Spread a thin layer of the cheese mixture on the bottom of the prepared baking dish to prevent sticking. Place a single layer of noodles over that (3 to 4 noodles depending on your dish size).

7. Spoon and spread about one third of the cheese/chicken/spinach mixture over the noodles, then sprinkle about 1/2 cup of the remaining mozzarella. Repeat noodle layer, cheese mixture, and mozzarella two more times finishing with a final layer of noodles and the remaining mozzarella on top.

8. Cover the dish tightly with foil (spray foil with a little cooking spray so the cheese doesnt stick) and bake for 30 to 35 minutes. Remove the foil and bake another 10 to 15 minutes until the top is golden and bubbly.

9. Let the lasagna rest 10 to 15 minutes before slicing so it sets and wont fall apart. Garnish with chopped fresh parsley or basil and serve warm.

Equipment Needed

1. 9×13 baking dish
2. Large pot for boiling noodles
3. Colander or strainer
4. Large skillet or frying pan
5. Large mixing bowl
6. Spatula and wooden spoon
7. Measuring cups and spoons
8. Chef’s knife and cutting board
9. Can opener (for artichokes)
10. Aluminum foil and nonstick spray

FAQ

Q: Can I use no-boil lasagna noodles instead of regular ones? A: Yes, you can use no-boil noodles. Make sure your sauce is a bit wetter so they soften properly, and add a few extra minutes to the bake time if they still feel firm.

Q: How do I cook the chicken so it stays moist? A: Poach breasts in simmering broth or water for 12 to 15 minutes until just cooked, then shred. You can also use rotisserie chicken to save time. Don’t overcook or it gets dry.

Q: My spinach is watery, what should I do? A: Squeeze it out good with a clean towel or cheesecloth until mostly dry. Too much water will make the lasagna runny and bland.

Q: Can I make this ahead and freeze it? A: Absolutely. Assemble, cover tightly, and freeze for up to 3 months. Thaw in the fridge overnight before baking, then bake a bit longer covered at 350 F until hot and bubbly.

Q: How do I know when it is done? A: The cheese should be melted and bubbling and the top lightly golden. Insert a knife in the center and check the middle is hot. Let it rest 10 to 15 minutes so it sets before slicing.

Q: Any good substitutions for ricotta or cream cheese? A: You can swap ricotta for cottage cheese blended smooth, and use Greek yogurt mixed with a bit of cream for the cream cheese in a pinch. Texture will be slightly different but still tasty.

Chicken, Spinach & Artichoke Lasagna Is Our Favorite Way To Have Dip For Dinner Recipe Substitutions and Variations

Lasagna noodles: Swap for no-boil lasagna sheets (use them straight from the box, add a bit more sauce) or use cooked jumbo pasta shells for a deconstructed version.
Boneless chicken breasts: Use rotisserie chicken for speed, or shredded leftover turkey if you got it from a holiday meal.
Ricotta and cream cheese mix: Substitute with cottage cheese blended till smooth for a lighter texture, or use full fat Greek yogurt thinned with a little milk for tang.
Frozen spinach or fresh baby spinach: Use chopped kale (massage it with a little oil and salt) or use thawed frozen chard, just make sure to squeeze out excess water.

Pro Tips

1) Make the noodles less likely to tear by cooking them just to al dente and laying them flat to cool on a towel. If they stick a little use a splash of olive oil and gently separate them with your fingers, dont rinse or you’ll wash away the starch that helps the layers stick together.

2) Get rid of extra moisture from spinach and artichokes or your lasagna will be watery. Squeeze thawed spinach in a dish towel or use a mesh strainer and press down, and after chopping the artichokes pat them with paper towels. If the cheese mix still seems wet add a tablespoon of breadcrumbs or another splash of Parmesan to tighten it up.

3) Warm the garlic, spinach and artichokes in the skillet just long enough to evaporate liquid and bloom flavors, then cool slightly before folding into the cheese so the cream cheese doesnt melt and make the filling runny. Taste and adjust salt at this point because cooking concentrates saltiness.

4) Let it rest at least 10 minutes after it comes out of the oven, dont rush slicing. If you want cleaner slices, chill the lasagna for 15 to 20 minutes to firm up a bit, and use a long sharp knife wiped between cuts for neat servings.

Chicken, Spinach & Artichoke Lasagna Is Our Favorite Way To Have Dip For Dinner Recipe

Recipe by Francis Mead

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I just made a Lasagna Recipe With Ricotta that slices like a dream, oozes cheesy spinach-and-artichoke goodness, and will ruin every other lasagna you try.

Servings

servings

Calories

632

kcal

Equipment: 1. 9×13 baking dish
2. Large pot for boiling noodles
3. Colander or strainer
4. Large skillet or frying pan
5. Large mixing bowl
6. Spatula and wooden spoon
7. Measuring cups and spoons
8. Chef’s knife and cutting board
9. Can opener (for artichokes)
10. Aluminum foil and nonstick spray

Ingredients

12 oz box lasagna noodles (about 9 to 12 noodles)
1 pound boneless skinless chicken breasts, cooked and shredded (about 2 cups)
1 (15 oz) container whole-milk ricotta cheese
8 oz cream cheese, softened
3 cups shredded mozzarella cheese (about 12 oz), divided
1/2 cup grated Parmesan cheese
1 (14 oz) can artichoke hearts, drained and roughly chopped
10 oz frozen chopped spinach, thawed and well drained (or 6 cups fresh baby spinach, wilted)
3 cloves garlic, minced
1 tablespoon olive oil
1/2 cup milk (to loosen the cheese mixture)
1 teaspoon Italian seasoning
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional for a little heat)
Fresh parsley or basil for garnish (optional, about 2 tablespoons chopped)

Directions

Preheat oven to 375°F. Lightly oil a 9×13 baking dish or spray with nonstick spray so the lasagna wont stick.
Cook lasagna noodles according to package directions until just al dente, drain and lay flat on a sheet of wax paper or a clean towel so they dont stick together.
While the noodles cook, heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant, then add the thawed, well-drained spinach and chopped artichoke hearts. Cook 2 to 3 minutes to warm and let any extra moisture evaporate. Season with a little salt and pepper. Remove from heat.
In a large bowl, beat together ricotta, softened cream cheese, 1 cup of the shredded mozzarella, grated Parmesan, 1/2 cup milk, Italian seasoning, 1 teaspoon salt, 1/2 teaspoon black pepper and crushed red pepper flakes if using. Stir until smooth and slightly loose — the milk makes it easier to spread.
Fold the cooked spinach and artichoke mixture, plus the shredded chicken, into the cheese mixture. Taste and adjust salt and pepper. If the mixture seems too thick, add another tablespoon or two of milk.
Spread a thin layer of the cheese mixture on the bottom of the prepared baking dish to prevent sticking. Place a single layer of noodles over that (3 to 4 noodles depending on your dish size).
Spoon and spread about one third of the cheese/chicken/spinach mixture over the noodles, then sprinkle about 1/2 cup of the remaining mozzarella. Repeat noodle layer, cheese mixture, and mozzarella two more times finishing with a final layer of noodles and the remaining mozzarella on top.
Cover the dish tightly with foil (spray foil with a little cooking spray so the cheese doesnt stick) and bake for 30 to 35 minutes. Remove the foil and bake another 10 to 15 minutes until the top is golden and bubbly.
Let the lasagna rest 10 to 15 minutes before slicing so it sets and wont fall apart. Garnish with chopped fresh parsley or basil and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.