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The foundation of any great lasagna lies in its noodles. When it comes to lasagna noodles, you have several options to choose from, including regular, whole grain, and gluten-free varieties. Each type offers unique benefits and flavors, so you can select the one that best suits your dietary preferences and culinary goals. Regular lasagna noodles are widely available and provide a classic texture, while whole grain noodles enhance the dish's nutritional profile with added fiber. For those with gluten sensitivities, gluten-free lasagna noodles allow you to enjoy this comforting dish without compromise. Regardless of the type you choose, cooking the noodles correctly is vital. They should be cooked to an al dente texture—firm yet tender—so they can hold up against the rich fillings and sauces without becoming mushy.

Cheesy Chicken Spinach and Artichoke Lasagna

Discover a delicious twist on a classic favorite with this Cheesy Chicken Spinach and Artichoke Lasagna! Layers of tender pasta, savory shredded chicken, vibrant spinach, and rich cheeses create a comforting dish that's perfect for family dinners or gatherings. Enjoy the nutritional benefits of spinach and artichokes while indulging in melt-in-your-mouth cheesy goodness. Try this recipe for a satisfying meal! #Lasagna #ComfortFood #ChickenRecipes #HealthyEating #CheesyGoodness #Foodie
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Ingredients
  

9 lasagna noodles

2 cups cooked, shredded chicken

1 cup frozen spinach, thawed and drained

1 cup canned artichoke hearts, chopped

15 oz ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 cup cream cheese, softened

1/2 cup sour cream

2 cloves garlic, minced

1/2 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes (optional)

2 tablespoons olive oil

Fresh basil, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Noodles: In a large pot of boiling salted water, cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on parchment paper to prevent sticking.

      Make the Cheese Mixture: In a large bowl, combine the ricotta cheese, cream cheese, sour cream, garlic, onion powder, salt, black pepper, and red pepper flakes. Mix until smooth and creamy.

        Combine Chicken and Veggies: In another bowl, mix the shredded chicken with the thawed spinach and chopped artichoke hearts. Stir until evenly combined.

          Assembly: In a 9x13 inch baking dish, spread a thin layer of the cheese mixture at the bottom. Layer 3 lasagna noodles on top. Then, spread half of the chicken and veggie mixture over the noodles, followed by 1 cup of shredded mozzarella cheese. Repeat the layering process: spread more cheese mixture, add another 3 noodles, the remaining chicken mixture, 1 cup of mozzarella, and finish with the last 3 noodles.

            Final Layer: Spread any remaining cheese mixture on top of the last layer of noodles. Sprinkle with the remaining 1 cup of mozzarella cheese and 1/2 cup of grated Parmesan cheese.

              Bake: Cover the lasagna with aluminum foil (to prevent sticking, spray the foil with cooking spray). Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

                Garnish and Serve: Let the lasagna cool for about 10 minutes before cutting. Garnish with fresh basil if desired.

                  Prep Time: 25 minutes | Total Time: 1 hour | Servings: 8