White Chicken And Spinach Lasagna with Pesto and Artichoke

Are you are looking for a little variety on an “Italian” cooking night? Try this white chicken and spinach lasagna recipe. It has some pesto and artichoke added to make things a little interesting.  It’s a delicious change of pace. It’s great served with French bread and a nice big salad.

It can also be made into a vegetarian lasagna version very easily. Just leave out the chicken and use some vegetable broth in place of the chicken broth.  This lasagna has so many unique flavors, everyone will love it! Enjoy.

Chicken Lasagna Ingredients

3 tablespoons butter
3 tablespoons olive oil
1 small onion, chopped (about 1 cup)
3 cloves garlic, minced
2 teaspoons dried basil (or 1 tablespoon fresh)
1 teaspoon salt
1/2 teaspoon pepper
6 tablespoons flour
1/3 cup milk
1/3 cup Greek yogurt
⅓ cup white wine
1 and 2/3 cup chicken broth (use vegetable broth, if vegetarian)
8 oz cream cheese
2 cup cooked chicken, chopped (rotisserie is best) – (omit if vegetarian)
1 15-ounce container ricotta cheese
1/3 cup basil pesto, homemade or store-bought
1 egg
9 no-boil lasagna noodles
1 and 1/2 cups mozzarella cheese
1 jar artichoke, drained/chopped
2-3 cups fresh spinach
3-4 tablespoons Parmesan cheese

Lasagna Filling Preparation Instructions

Preheat oven to 350 degrees F.
In a large skillet, melt butter with olive oil over medium heat. Add 1 cup onions and saute 5-8 minutes, or until the onions are soft.
Throw in 2-3 cloves of garlic and saute one more minute.
Add basil, salt, pepper, and flour. Whisk together until all the oil is absorbed.
Slowly add milk, Greek yogurt, wine, cream cheese, and chicken broth. Stir to combine, whisking constantly. Go as slow as you need to make sure the liquid gets absorbed. You want to whisk out any chunks.
Cook over medium heat, stirring until the mixture is thickened slightly, just a couple minutes. Add the chicken and turn off the heat.
In a medium bowl, stir together ricotta, pesto, and 1 egg.

How To Assemble

Wet the bottom of a 2-quart casserole dish with some of the white sauce. Just enough so the noodles don’t stick.
Layer 3 no-boil lasagna noodles on top. Spread with 1/3 of the ricotta mixture. Top with a handful of fresh spinach. Add 1/3 of the white sauce and spread to the edges. Top with 1/3 of the mozzarella cheese.
Repeat twice more. Noodles, ricotta, spinach, white sauce, cheese.
Sprinkle the top with Parmesan cheese.

Lasagna Cooking Instructions

Spray a sheet of foil with nonstick spray and cover the lasagna.
Bake at 350 for about 50 minutes, or until cooked and tender.
Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 1 to 3 minutes. Keep an eye on it!
Let stand for 10 minutes before serving.

White Chicken Lasagna Recipe Card

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White Chicken Lasagna

Ingredients

• 3 tablespoons butter
• 3 tablespoons olive oil
• 1 small onion chopped (about 1 cup)
• 3 cloves garlic minced
• 2 teaspoons dried basil or 1 tablespoon fresh
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 tablespoons flour
• 1/3 cup milk
• 1/3 cup Greek yogurt
• ⅓ cup white wine
• 1-2/3 cups chicken broth use vegetable if vegetarian
• 8 oz cream cheese
• 2 cup cooked chicken chopped (rotisserie is best) – (omit if vegetarian)
• 15 ounces ricotta cheese
• 1/3 cup basil pesto homemade or store-bought
• 1 each egg
• 9 each no-boil lasagna noodles
• 1-1/2 cups mozzarella cheese
• 1 jar artichoke drained/chopped
• 2-3 cups fresh spinach
• 3-4 tablespoons Parmesan cheese

Instructions

Lasagna Filling Instructions

1. Preheat oven to 350 degrees F.
2. In a large skillet, melt butter with olive oil over medium heat. Add 1 cup onions and saute 5-8 minutes, or until the onions are soft.
3. Add 2-3 cloves of garlic and saute one more minute.
4. Add basil, salt, pepper, and flour. Whisk together until all the oil is absorbed.
5. Slowly add milk, Greek yogurt, wine, cream cheese, and chicken broth. Stir to combine, whisking constantly. Go as slow as you need to make sure the liquid gets absorbed. You want to whisk out any chunks.
6. Cook over medium heat, stirring until mixture is thickened slightly, just a couple of minutes. Add the chicken and turn off the heat.
7. In a medium bowl, stir together ricotta, pesto, artichoke hearts, and 1 egg.

How To Assemble

1. Wet the bottom of a 2-quart casserole dish with some of the white sauce. Just enough so the noodles don’t stick.
2. Layer 3 no-boil lasagna noodles on top. Spread with 1/3 of the ricotta mixture. Top with a handful of fresh spinach. Add 1/3 of the white sauce and spread it to the edges. Top with 1/3 of the mozzarella cheese.
3. Repeat twice more. Noodles, ricotta, spinach, white sauce, cheese.
4. Sprinkle the top with Parmesan cheese.

Lasagna Cooking Directions

1. Spray a sheet of foil with nonstick spray and cover the lasagna.
2. Bake at 350 for about 50 minutes, or until cooked and tender.
3. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 1 to 3 minutes. Keep an eye on it!
4. Let stand for 10 minutes before serving. I like to serve this with some bread, a big salad, and maybe some other green vegetable.

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