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:
- 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
9×13-inch baking dish
Large pot for boiling noodles
Mixing bowls (small and large)
Spatula and whisk
Foil for baking cover
preparation:
1️⃣ Preheat the Oven
Set your oven to 375°F (190°C) and allow it to fully preheat before baking.
2️⃣ Cook the Lasagna Noodles
In a large stockpot, bring salted water to a boil.
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).
Drain the noodles and lay them flat on a parchment-lined tray or drizzle lightly with oil to prevent sticking.
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
In a small bowl, whisk together:
1 jar (16 oz) Alfredo sauce
¼ cup milk
1½ teaspoons dried oregano
Whisk until smooth and fully combined. Set aside.
4️⃣ Prepare the Filling
In a large bowl, combine:
3 cups chopped cooked chicken
Chopped artichoke hearts
½ cup chopped red bell pepper
¼ cup chopped onion
1 pressed garlic clove
3 cups shredded mozzarella cheese
4 oz crumbled feta cheese
Mix thoroughly until evenly combined.
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:
Bottom Layer:
Spread 2/3 cup of the Alfredo mixture over the bottom of the dish.
First Layer:
Lay down half the lasagna noodles, slightly overlapping.
Add half the spinach leaves evenly across the noodles.
Spoon half the chicken-veggie-cheese mixture over the spinach.
Second Layer:
Spread half of the remaining Alfredo sauce over the filling.
Add the remaining noodles.
Layer the rest of the spinach.
Add the remaining chicken mixture.
Top Layer:
Pour the rest of the Alfredo sauce evenly over the top.
Optionally, sprinkle with extra mozzarella or Parmesan for a bubbly, golden crust.
6️⃣ Bake
Cover with foil (spray the underside with cooking spray to prevent sticking).
Bake at 375°F for 45 minutes.
Uncover, then bake an additional 10–15 minutes until the top is golden and bubbling.
The uncovered bake helps create a cheesy crust and reduces excess moisture.
7️⃣ Rest Before Serving
Let the lasagna rest for 15 minutes after removing from the oven.
This helps the layers firm up and makes slicing much easier.
Cut into squares and serve warm with a spatula.
Serving Suggestions
Pair with garlic bread, Caesar salad, or roasted vegetables.
A drizzle of balsamic glaze or sprinkle of chili flakes can add a gourmet touch.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat in a 350°F oven, covered, for 15–20 minutes or microwave individual slices for 2–3 minutes.
You can also freeze this lasagna before or after baking — just wrap tightly in foil and freeze for up to 2 months.