Description
Mediterranean comfort meets culinary creativity in this artichoke chicken and spinach lasagna. Layers of tender chicken, creamy artichokes, and fresh spinach nestled between pasta sheets promise a hearty, delicious dining experience you’ll savor with every bite.
Ingredients
Scale
Proteins:
- 1 pound boneless chicken breasts (cut into cubes)
- 2 cups ricotta cheese
- 1 beaten egg
- 2 cups shredded mozzarella cheese, divided
- ¼ cup fresh grated parmesan cheese
Vegetables and Herbs:
- 3 cups fresh baby spinach leaves (stems removed)
- ¼ cup diced onion
- 4 cloves garlic (minced)
- 2 14-ounce cans or frozen artichoke hearts, well-drained
- 1 tablespoon freshly chopped parsley
- Dash of nutmeg
Liquids and Dry Ingredients:
- 2 tablespoons olive oil
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 teaspoon italian seasoning
- Coarse salt and fresh black pepper
Instructions
- Heat olive oil in a large skillet over medium-low heat, sautéing onions and garlic until fragrant and translucent.
- Add chicken seasoned with Italian herbs, salt, and pepper, cooking thoroughly while stirring frequently.
- Quarter artichoke hearts and pat dry, then incorporate into the chicken mixture, cooking for an additional 2-3 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, whisk ricotta cheese with 1½ cups mozzarella cheese, egg, and finely chopped parsley until well combined.
- Slice spinach leaves into delicate thin strips (chiffonade) and fold gently into the ricotta mixture.
- Create a roux by melting butter in a heavy saucepan, whisking in flour and cooking for 3-4 minutes until lightly golden.
- Gradually pour milk into the roux, increasing heat and simmering for approximately 4 minutes while stirring consistently.
- Reduce heat and blend in nutmeg, Parmesan cheese, salt, and pepper. Stir until cheeses melt completely, then remove from heat.
- Prepare lasagna noodles according to package instructions if using dried pasta.
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) and generously butter a 9 x 13 inch (23 x 33 centimeter) casserole dish.
- Spread a thin layer of sauce on the bottom of the dish, then layer noodles to cover completely.
- Distribute half the ricotta mixture evenly, followed by one-third of the chicken mixture and sauce.
- Repeat layering with another noodle layer, remaining ricotta, chicken, and sauce.
- For the final layer, top with remaining sauce and sprinkle remaining mozzarella cheese.
- Bake uncovered for 45-50 minutes until bubbling and golden brown. If the top browns too quickly, loosely tent with aluminum foil.
- Allow lasagna to rest for 10-15 minutes before serving to help set and make cutting easier.
Notes
- Carefully select fresh, high-quality artichokes to enhance the dish’s flavor profile and texture.
- Chiffonade spinach technique ensures delicate, elegant leaf strips that blend seamlessly into the ricotta mixture.
- Homemade béchamel sauce elevates the lasagna’s richness, creating a creamy foundation that binds ingredients together.
- Layering technique matters: alternate ingredients strategically to distribute flavors and maintain structural integrity.
- Oven temperature precision guarantees perfect melting of cheeses and thorough cooking of chicken without drying out.
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 637 kcal
- Sugar: 4 g
- Sodium: 698 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 61 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 145 mg