Pioneer Woman Chicken Spinach Artichoke Lasagna Recipe

This Pioneer Woman Chicken Spinach Artichoke Lasagna is a creamy and cheesy recipe, which is made with rotisserie chicken, spinach, and artichoke hearts. It’s a unique take on the classic, creating individual lasagna roll-ups perfect for serving or freezing, and is the ultimate comfort food recipe.

Pioneer Woman Chicken Spinach Artichoke Lasagna Ingredients

SAUCE & FILLINGS

• 36 lasagna noodles
• 12 tablespoons 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
• 1/2 cup all-purpose flour
• 2 quarts milk
• 2 cups heavy cream
• 4 cups grated Parmesan
• Two 12-ounce bags frozen spinach, thawed
• 4 cups shredded rotisserie chicken
• Two 15-ounce cans quartered artichoke hearts, chopped

RICOTTA MIXTURE

• 32 ounces ricotta
• 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 ASSEMBLE

• Nonstick cooking spray
• 2 1/4 cups grated fontina cheese
• 18 slices mozzarella
• Fresh basil leaves, for garnish

How To Make Pioneer Woman Chicken Spinach Artichoke Lasagna

1. Cook the noodles: Cook the lasagna noodles according to package directions. Drain them and lay them flat on a baking sheet lightly sprayed with nonstick spray to prevent sticking.
2. Make the white sauce: In a large pot, melt the butter over medium heat. Add the onion, garlic, rosemary, and red pepper flakes, seasoning with salt and pepper. Cook for 2-3 minutes until softened. Sprinkle in the flour and cook for 1-2 minutes, stirring constantly. Slowly whisk in the milk and then the cream until smooth. Cook for 4-5 minutes until thickened. Stir in the Parmesan cheese, thawed spinach, shredded chicken, and chopped artichokes.
3. Mix the ricotta filling: In a separate large bowl, combine the ricotta, pesto, fresh parsley, fresh oregano, egg yolks, salt, and pepper.
4. Assemble the lasagna roll-ups: Preheat the oven to 350°F if baking immediately. Spread a thin layer of the white sauce on the bottom of six individual foil loaf pans. Lay out 6 cooked noodles on a work surface. Spread about ¼ cup of the ricotta mixture evenly on each noodle. Sprinkle with a tablespoon of fontina cheese.
5. Roll and arrange: Roll each noodle up tightly and place the rolled noodles seam-side down in the loaf pans on top of the sauce. Top the rolls with more of the white sauce and finish with 3 slices of mozzarella cheese on top of each pan.
6. Bake or freeze: To cook immediately, bake uncovered for about 25 minutes until bubbling. To cook from frozen, bake covered at 350°F for 40 minutes, then uncover and bake for an additional 10 minutes until the cheese is bubbly. Garnish with fresh basil before serving.

Recipe Tips

• How to prevent a watery lasagna? The most critical step is to squeeze the thawed frozen spinach completely dry. Use your hands or a cheesecloth to wring out every bit of excess liquid before adding it to the sauce.
• Can I make this as a traditional layered lasagna? Yes. Use a 9×13-inch baking dish and layer the components as you would a normal lasagna: sauce, noodles, ricotta, chicken/spinach sauce, mozzarella, and repeat.
• Can I use different cheeses? Absolutely. Provolone can be substituted for mozzarella, and a mix of Romano and Parmesan would also be delicious.
• What if I don’t have foil loaf pans? You can assemble the roll-ups in a large 9×13-inch baking dish. You may need to adjust the baking time slightly.

What To Serve With Chicken Spinach Artichoke Lasagna

This rich and decadent lasagna is a full meal, but a simple side helps cut the richness.

• A crisp Caesar or garden salad with a simple vinaigrette
• Warm garlic bread or breadsticks
• Roasted asparagus or broccoli

How To Store Chicken Spinach Artichoke Lasagna

• Refrigerate: Store baked leftovers tightly covered in the refrigerator for up to 3 days.
• Freeze: This recipe is designed for freezing. Assemble the unbaked lasagna roll-ups in the foil pans, cover tightly with foil, and freeze for up to 3 months. Bake directly from frozen as directed in the recipe.

Chicken Spinach Artichoke Lasagna Nutrition Facts

• Serving Size: 1 loaf pan
• Calories: 980 kcal
• Fat: 65g
• Carbohydrates: 55g
• Protein: 45g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Chicken And Sausage Gumbo
• Pioneer Woman Chicken Divan
• Pioneer Woman Chicken Piccata