Spinach Artichoke Lasagna

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

  • ½ pkg. (16-oz.) lasagna noodles
  • 2 pkgs. (8-oz.) cream cheese, softened
  • 2 cups half & half
  • 2 pkgs. (10-oz.) frozen spinach, thawed and squeezed dry
  • 2 cans (14-oz.) artichoke hearts, drained and squeezed dry
  • 1 cup shredded parmesan cheese
  • 1 tsp. finely chopped garlic
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 2 cups cooked chicken, shredded or cubed
  • 4 cups mozzarella cheese
  1. Heat oven to 350°F. Butter or spray 9”x13” baking dish; set aside.
  2. Cook noodles according to package directions to al dente. Drain; set aside.
  3. In a bowl mix together cream cheese, half & half, spinach, artichokes, parmesan cheese, garlic, salt and pepper.
  4. 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, remaining spinach artichoke mixture and remaining cheese.
  5. 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.

A rotisserie chicken from the deli section of the store is a quick and easy way to get cooked chicken for the recipe.

View Party Plan: Comfort Foods