Chicken Spinach and Artichoke Lasagna and a Celery Seed Vinaigrette Salad

Chicken Spinach and Artichoke Lasagna and a Celery Seed Vinaigrette Salad 4.64/5 (11 votes)

My kids do not agree with me on this, but sometimes I want a lasagna with something other than a tomato and meat sauce. And while they turn their noses up and call it a casserole, I love every single bite! Creamy sauce, tender chicken, nice bites of artichoke, and goat cheese. YUM. And the leftovers are even better.

Chicken Spinach and Artichoke Lasagna



  • 2 tablespoons olive oil
  • 1/2 cup onion, chopped
  • 4 cloves garlic, minced or pressed
  • 1 pound boneless skinless chicken breasts, cut into 1 “ cubes
  • 1 teaspoon Italian seasonings
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 28 ounces artichoke hearts in water, drained
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, or 2%
  • 1 pinch nutmeg
  • 1/2 cup parmesan cheese
  • 15 ounces ricotta cheese
  • 1 1/2 cups mozzarella cheese
  • 1 large egg
  • 2 tablespoons fresh parsley, chopped, or 2t dried
  • 3 cups baby spinach, chopped
  • 1 pound no-boil lasagna noodles
  • 4 oz goat cheese, crumbled
  • 1/2 cup mozzarella cheese


  1. Preheat oven to 375.
  2. Lightly grease a 9x13 baking dish and set aside.
  3. Heat olive oil in a skillet over medium high heat until it begins to shimmer.
  4. Add onion, garlic, cubed chicken, Italian seasonings, salt, and pepper.
  5. Let cook until chicken is almost cooked through – about 8 minutes.
  6. Add artichoke hearts and butter and heat for another 2-3 minutes.
  7. Sprinkle with flour and stir until well combined.
  8. Add milk, increase heat, and let simmer until slightly thick.
  9. Remove from heat and stir in parmesan and nutmeg and set aside.
  10. In a large bowl, combine ricotta, 1 1/2c mozzarella, egg, parsley, and spinach.
  11. To assemble: spread a very thin amount of sauce from the chicken mixture onto the bottom on the prepared dish.
  12. Holding a lasagna noodle in one hand, spread ricotta cheese mixture on the noodle and place in the dish. Repeat with 2 more noodles to line the bottom of the pan.
  13. Ladle chicken mixture into pan, sprinkle with 1/3 of the goat cheese and repeat process for a total of 3 layers.
  14. Sprinkle the top with 1/2 c mozzarella.
  15. Transfer to the oven, uncovered, and bake for 45 minutes, or until nice and bubbly and golden brown in spots.
  16. Let cool 10 minutes, cut and serve.

Nutritional Information

Serving Size 281g Calories 399 Fat 20 Sat Fat 10 Sodium 723 Carbs 22 Sugars 2 Fiber 1 Protein 30.

Celery Seed Vinaigrette Salad



  • 1 head romaine lettuce
  • 1/2 cup red onion, sliced
  • 1/2 cup grape tomato, halved
  • Vinaigrette
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon celery seeds
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon pepper


  1. Combine vinaigrette with whisk or blender stick and drizzle over greens.

Nutritional Information

Serving Size 142g Calories 155 Fat 13 Carbs 11 Fiber 1.6 Protein 1


KID NOTE: They did very well with the flavors.

VEGETARIAN TIP: Replace the chicken with mushrooms.

GLUTEN MODIFICATIONS: Use rice flour and GF lasagna noodles.


  1. Amy says:

    Any recommendations for a goat cheese substitute?

  2. ranterdav says:

    I think this was just a bit too dry with the oven ready noodles. LOVED the flavor however next time I will use boil noodles or add an additional cup of milk to the sauce. We didn’t do the salad dressing went the easy route with a bottle of Olive Garden.

  3. amylattimer says:

    I agree about the noodles being a tad dry. Overall, delicious though! I’ll probably do regular noodles and try it with Italian sausage next time. 🙂

  4. csanchez12 says:

    This was yummy but took WAY more than 20 minutes of prep time! Save this for a night you aren’t in a time crunch.

  5. mbarnes says:

    This was the hit of the week, but, as written by csanchez12, it took me significantly longer than presented. We had to order take out because I couldn’t serve it in time for evening activities. We enjoyed it the following night and again for lunches.

  6. reneem says:

    I’m glad I wasn’t the only one who found it a LOT longer than 20 minutes to prepare! Took me at least twice as long. Lasagna flavor is great but as noted by others, could use more liquid..

  7. rafew says:

    Way too dry and noodles were tough, too. It took too long to prepare and why 12 servings? I made 1/2 recipe but that takes away from convenience of just following recipe.

  8. bpatterson888 says:

    Flavors were great, the whole family loved it. I only made 1/2 the recipe and cooked for 20 minutes covered and then 15 minutes uncovered and noodles were perfectly cooked. I wonder if those with dry noodles maybe didn’t cook long enough with the bigger portion to soften completely. I agree with another commenter that it took much longer than 20 minutes to prep.

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