I failed as a food blogger.
With a giant fail. But, I was a huge hit as a mom! Most of the dishes I make involve photographs every step of every way. And no eating until every possible photograph from every possible angle is taken, which means supper is often cold.
Not in this case. I took a Sunday afternoon and whipped up a batch of delicious, home-cooked spinach chicken lasagna after a long, hard, and busy week and then let my family eat it right away. No waiting! So you all are getting photographs of left-overs, but, oh, what good-looking leftovers they are!
This Spinach Chicken Lasagna with Artichoke is love in a pan.
Hearty, healthy, delicious love. Best of all is that this lasagna is jammed with veggie goodness adding delicious nutrients to your family’s diet. Fast, easy veggie goodness, the best kind! In between all the big holiday meals we look for something fast, simple, and delicious. This lasagna fits that bill nicely.
I use no-cook noodles to keep it easy (you will NEVER find me making lasagna if I have to boil the noodles…no way!) and rotisserie chicken from the deli (keep the bones for chicken stock). This recipe calls for a lot of cheese. Let’s be honest…all lasagnas call for a lot of cheese. The best tip I have is to use good quality (I like to use the stronger flavored cheeses) cheeses and cut down the amount a bit. Other than the cheeses, this lasagna is about as healthy as you can get. And cheese, in my opinion, is good for you. Or maybe that is the years spent in Wisconsin talking.
This spinach chicken lasagna is a giant.
It easily feeds a crowd or, as in our case, is perfect to make for left-overs. If you would like to halve the recipe it would still be more than enough for a family of 4. Simply make it in a smaller pan. But why? Why not make the giant pan one night and eat leftovers the next?
- no-bake lasagna noodles
- 1 chopped onion
- 6 minced garlic cloves
- 2 tablespoons fresh rosemary use dried if you don't have fresh
- 2 14 oz jars artichoke hearts drained
- 2 10 oz packages frozen spinach thawed, drained, and squeezed dry
- 2 jars of tomato sauce
- 4 cups of mozzerella cheese
- 1 5 oz package of feta cheese
- 1 5 oz container of Parmesan cheese
- 3-4 cups of chopped chicken cooked (we use rotisserie)
- 2 tablespoons olive oil
- 2 roma tomatos
- In a large skillet heat the olive oil and add the onion and garlic.
- Saute on medium heat for 3 minutes.
- Add the spinach, artichoke, rosemary, and chicken. Heat through.
- Place a layer of noodles on the bottom of a greased 9 by 13 inch pan.
- Pour 1/3 of the spinach mixture on top.
- Follow by 1/3 of the tomato sauce.
- Then by 1/3 of the chicken.
- And then by 1/3 of the cheese.
- Top with sliced tomatoes
- Bake at 350 degrees for 45 minutes covered and 15 minutes uncovered.
Looking for other main dishes? Try:
And since we always get questions about that red pan in the background, here’s the link to one you can buy if you want.