This easy Pioneer Woman Chicken Spinach Artichoke Lasagna is a creamy and delicious meal that’s perfect for busy weeknights. It’s quick to prepare and uses common ingredients you likely already have on hand. Enjoy the comforting layers of cheesy goodness, topped with crispy mozzarella, for a satisfying family dinner everyone will love!
Ingredients Needed:
For the Lasagna:
- 36 lasagna noodles
- Nonstick cooking spray
- 12 tablespoons (1 1/2 sticks) salted butter
- 1 onion, diced small
- 8 cloves garlic, minced
- 3 tablespoons chopped fresh rosemary
- 1 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 2 quarts (8 cups) milk
- 2 cups heavy cream
- 4 cups grated Parmesan cheese
- 2 (12-ounce) bags frozen spinach, thawed and drained
- 4 cups shredded rotisserie chicken
- 2 (15-ounce) cans quartered artichoke hearts, chopped
For the Ricotta Mixture:
- 32 ounces ricotta cheese
- 1/2 cup pesto
- 1/3 cup chopped fresh parsley
- 3 tablespoons chopped fresh oregano
- 3 large egg yolks, beaten
- Kosher salt and freshly ground black pepper, to taste
To Assemble:
- 2 1/4 cups grated fontina cheese
- 18 slices mozzarella cheese
- Fresh basil leaves, for garnish
How To Cook Chicken Spinach Artichoke Lasagna:
- Cook the Noodles: Cook the lasagna noodles according to the package instructions. Spray a baking sheet with nonstick cooking spray. Drain the noodles and transfer them to the prepared baking sheet.
- Make the Sauce: In a large pot over medium heat, melt the butter. Add the diced onion, minced garlic, chopped rosemary, and red pepper flakes. Season with a pinch of salt and pepper. Cook until softened, about 2-3 minutes. Sprinkle in the flour and cook, stirring for 1-2 minutes. Slowly add the milk, followed by the heavy cream, stirring continuously. Cook until thickened, about 4-5 minutes. Stir in the grated Parmesan, thawed spinach, shredded chicken, and chopped artichokes.
- Prepare the Ricotta Mixture: In a large bowl, combine the ricotta, pesto, chopped parsley, chopped oregano, beaten egg yolks, and a pinch of salt and pepper. Mix well and set aside.
- Assemble the Lasagna: If baking immediately, preheat the oven to 350°F (175°C). Spoon 1/4 to 1/2 cup of the sauce into the bottom of a foil loaf pan. Lay out 6 noodles on a work surface. Spoon 1/4 cup of the ricotta mixture onto each noodle, spreading it evenly. Sprinkle a tablespoon of fontina cheese over the ricotta mixture. Roll each noodle tightly and place it in the loaf pan on top of the sauce. Top with more sauce and 3 slices of mozzarella cheese. Repeat with the remaining ingredients in other loaf pans.
- Bake: If baking immediately, bake uncovered for about 25 minutes, until bubbling. To bake from frozen, remove the loaf pans from the freezer. Cover with foil and bake at 350°F (175°C) for 40 minutes. Uncover and bake for an additional 10 minutes until the cheese is bubbly.
- Serve: Garnish with fresh basil leaves and serve warm.
Recipe Tips
- Prep Ahead: Make the sauce and ricotta mixture a day in advance. This saves time on the day of baking and allows the flavors to blend better.
- Use Fresh Ingredients: Fresh spinach and herbs will enhance the flavor and texture of your lasagna. If possible, avoid frozen options for the best results.
- Don’t Overcook Noodles: Cook the lasagna noodles al dente, as they will continue to cook in the oven. This prevents a mushy texture in the final dish.
- Layer Properly: Ensure each layer has enough sauce and filling. This helps to keep the lasagna moist and prevents it from drying out during baking.
- Let It Rest: After baking, allow the lasagna to rest for about 10 minutes before serving. This helps it set and makes it easier to cut and serve.
How To Store & Reheat Leftovers
- Refrigerate: Put leftover Chicken Spinach Artichoke Lasagna cool until it’s at room ut it in an airtight container and refrigerate. It will stay fresh for up to 3 days.
- Freeze: Wrap leftover Chicken Spinach Artichoke Lasagna tightly in foil or plastic wrap and store it in the freezer for up to 3 months. To thaw, move it to the refrigerator for several hours or overnight before serving.
- Reheating: To reheat Leftovers Chicken Spinach Artichoke Lasagna, cover it with foil in an oven-safe dish and heat at 350°F for 7 minutes. For single servings, microwave on high for 2-3 minutes, covered.
Nutrition Facts
Serving Size: 1 cup (about 240g)
- Calories: 308
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 103mg
- Sodium: 727mg
- Potassium: 487mg
- Total Carbohydrate: 34g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 19g
Try More Pioneer Woman Recipes:
- Pioneer Woman Skillet Chicken Lasagna
- Pioneer Woman Chicken Lasagna Roll-ups
- Pioneer Woman Pesto Chicken Lasagna
- Pioneer Woman Chicken Enchilasagna
- Pioneer Woman Chicken Lasagna
- Pioneer Woman Bow Tie Lasagna
Pioneer Woman Chicken Spinach Artichoke Lasagna
Description
This easy Pioneer Woman Chicken Spinach Artichoke Lasagna is a creamy and delicious meal that’s perfect for busy weeknights. It’s quick to prepare and uses common ingredients you likely already have on hand. Enjoy the comforting layers of cheesy goodness, topped with crispy mozzarella, for a satisfying family dinner everyone will love!
Ingredients
For the Lasagna:
For the Ricotta Mixture:
To Assemble:
Instructions
- Cook the Noodles: Cook the lasagna noodles according to the package instructions. Spray a baking sheet with nonstick cooking spray. Drain the noodles and transfer them to the prepared baking sheet.
- Make the Sauce: In a large pot over medium heat, melt the butter. Add the diced onion, minced garlic, chopped rosemary, and red pepper flakes. Season with a pinch of salt and pepper. Cook until softened, about 2-3 minutes. Sprinkle in the flour and cook, stirring for 1-2 minutes. Slowly add the milk, followed by the heavy cream, stirring continuously. Cook until thickened, about 4-5 minutes. Stir in the grated Parmesan, thawed spinach, shredded chicken, and chopped artichokes.
- Prepare the Ricotta Mixture: In a large bowl, combine the ricotta, pesto, chopped parsley, chopped oregano, beaten egg yolks, and a pinch of salt and pepper. Mix well and set aside.
- Assemble the Lasagna: If baking immediately, preheat the oven to 350°F (175°C). Spoon 1/4 to 1/2 cup of the sauce into the bottom of a foil loaf pan. Lay out 6 noodles on a work surface. Spoon 1/4 cup of the ricotta mixture onto each noodle, spreading it evenly. Sprinkle a tablespoon of fontina cheese over the ricotta mixture. Roll each noodle tightly and place it in the loaf pan on top of the sauce. Top with more sauce and 3 slices of mozzarella cheese. Repeat with the remaining ingredients in other loaf pans.
- Bake: If baking immediately, bake uncovered for about 25 minutes, until bubbling. To bake from frozen, remove the loaf pans from the freezer. Cover with foil and bake at 350°F (175°C) for 40 minutes. Uncover and bake for an additional 10 minutes until the cheese is bubbly.
- Serve: Garnish with fresh basil leaves and serve warm.
Notes
- Prep Ahead: Make the sauce and ricotta mixture a day in advance. This saves time on the day of baking and allows the flavors to blend better.
- Use Fresh Ingredients: Fresh spinach and herbs will enhance the flavor and texture of your lasagna. If possible, avoid frozen options for the best results.
- Don’t Overcook Noodles: Cook the lasagna noodles al dente, as they will continue to cook in the oven. This prevents a mushy texture in the final dish.
- Layer Properly: Ensure each layer has enough sauce and filling. This helps to keep the lasagna moist and prevents it from drying out during baking.
- Let It Rest: After baking, allow the lasagna to rest for about 10 minutes before serving. This helps it set and makes it easier to cut and serve.
Pioneer Woman Chicken Spinach Artichoke Lasagna