Print

Spinach and Artichoke Chicken Lasagna

  • Author: Julie
  • Prep Time: 30 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 30 mins
  • Yield: 9 1x

Scale

Ingredients

  • 10 ounce tub La Terra Fina Spinach Parmesan & Artichoke Spread
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup water
  • 12 uncooked lasagna noodles
  • 25 ounce jar (3 cups) jarred spaghetti sauce or marinara
  • 3 cups cooked and shredded chicken (I used a rotisserie from the deli)
  • 16 ounce block of mozzarella cheese, shredded

Instructions

  1. Preheat oven to 350 degrees.
  2. In a small bowl, mix together La Terra Fina Spinach Parmesan & Artichoke Spread with the egg and milk until combined. Set aside.
  3. Spray a 9 by 9 inch baking dish with nonstick cooking spray. Pour 1/4 cup water in the bottom of the pan. Lay out four lasagna noodles (uncooked) to cover the bottom of your pan. You will need to break off a little bit of one end of the noodle so that they fit in the pan.
  4. Spread one cup of your prepared spaghetti sauce evenly over the noodles.
  5. Spread out one third of your creamy filling over the spaghetti sauce.
  6. Add shredded chicken evenly over the top, and then sprinkle with one cup of shredded cheese.
  7. Repeat the layers two more times, ending with 2 cups of cheese covering the top.
  8. Cover the baking dish with foil, and bake for 40 minutes. Then remove the foil, and bake for an additional 20 minutes so that the cheese is golden and bubbly.
  9. Remove the lasagna from the oven and let it set for 10-15 minutes before cutting and serving. Enjoy!