Ingredients
9 lasagna noodles
2 cups cooked chicken breast, shredded
1 tablespoon olive oil
2 cloves garlic, minced
4 cups fresh spinach
1 can (14 ounces) artichoke hearts, drained and chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
2 cups Alfredo sauce (store-bought or homemade)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Prepare the Noodles
Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant. Add spinach and cook until wilted, then stir in the chopped artichoke hearts. Season with salt and pepper.
Assemble the Lasagna
Preheat the oven to 375°F (190°C). Spread a thin layer of Alfredo sauce in the bottom of a 9×13-inch baking dish. Layer 3 noodles, then add some shredded chicken, the spinach-artichoke mixture, a spoonful of ricotta, and a sprinkle of mozzarella and Parmesan. Drizzle with Alfredo sauce. Repeat the layers, finishing with noodles topped with the remaining sauce and cheeses.
Bake
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is bubbly and golden.
Serve
Let the lasagna rest for a few minutes before slicing. Garnish with chopped parsley and serve warm.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 to 8
