Spinach Artichoke Lasagna

Take your favorite appetizer – spinach artichoke dip – and turn it into dinner with this lasagna recipe.

Serves: 12Prep: 30 minutesCook: 50 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 1/2 package (16-oz.) lasagna noodles
  • 2 packages (8-oz.) cream cheese, softened
  • 2 cups half & half
  • 2 packages (10-oz.) frozen spinach, thawed and squeezed dry
  • 2 cans (14-oz.) artichoke hearts, drained and squeezed dry
  • 1 cup shredded Parmesan cheese
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups cooked chicken, shredded or cubed
  • 4 cups mozzarella cheese

Directions

  • Heat oven to 350°F. Butter or spray 9”x13” baking dish; set aside.
  • Cook noodles according to package directions to al dente. Drain; set aside.
  • In a bowl, mix together cream cheese, half & half, spinach, artichokes, Parmesan cheese, garlic, salt and pepper.
  • In prepared pan, spread about 1 cup of the spinach mixture in a thin layer on bottom. Top with a single layer of noodles, dollop with 1/3 spinach artichoke mixture, half the chicken and 1/3 mozzarella cheese. Add another layer of pasta, 1/3 spinach artichoke mixture, remaining chicken and 1/3 mozzarella cheese. Add another layer of pasta, then the remaining spinach artichoke mixture and remaining cheese.
  • Cover pan with foil; bake 30 minutes. Remove foil and continue baking 10-15 minutes until brown around edges. Allow to rest 10-15 minutes before cutting. Refrigerate leftovers.
  • Tip: A rotisserie chicken from the deli section of the store is a quick and easy way to get cooked chicken for this recipe.

Recipe Information

Serves: 12

Ingredients

  • 1/2 package (16-oz.) lasagna noodles
  • 2 packages (8-oz.) cream cheese, softened
  • 2 cups half & half
  • 2 packages (10-oz.) frozen spinach, thawed and squeezed dry
  • 2 cans (14-oz.) artichoke hearts, drained and squeezed dry
  • 1 cup shredded Parmesan cheese
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups cooked chicken, shredded or cubed
  • 4 cups mozzarella cheese

Directions

  • Heat oven to 350°F. Butter or spray 9”x13” baking dish; set aside.
  • Cook noodles according to package directions to al dente. Drain; set aside.
  • In a bowl, mix together cream cheese, half & half, spinach, artichokes, Parmesan cheese, garlic, salt and pepper.
  • In prepared pan, spread about 1 cup of the spinach mixture in a thin layer on bottom. Top with a single layer of noodles, dollop with 1/3 spinach artichoke mixture, half the chicken and 1/3 mozzarella cheese. Add another layer of pasta, 1/3 spinach artichoke mixture, remaining chicken and 1/3 mozzarella cheese. Add another layer of pasta, then the remaining spinach artichoke mixture and remaining cheese.
  • Cover pan with foil; bake 30 minutes. Remove foil and continue baking 10-15 minutes until brown around edges. Allow to rest 10-15 minutes before cutting. Refrigerate leftovers.
  • Tip: A rotisserie chicken from the deli section of the store is a quick and easy way to get cooked chicken for this recipe.