Chicken Spinach Artichoke Skillet Lasagna
I love me some lasagna but the truth is that I hate going through the entire process of actually making it at home. You have to make the meat filling, then the ricotta filling, then the sauce and then shred a bunch of cheese and then boil the noodles and THEN go about layering the thing and it’s not even cooked yet. It’s a lot of steps and that’s why I hardly make it.
This Chicken Spinach Artichoke Skillet Lasagna however, is a simple and delicious take on the classic. It’s like the dip but in a lasagna. The no-boil noodles makes this dish even easier which is perfect for weeknight dinners.
Chicken Spinach Artichoke Skillet Lasagna
Looking for a delicious easy one-skillet meal to make during the week? This skillet lasagna is a great way to use leftover chicken, and the spinach and artichokes give it a Mediterranean twist!
Servings: 4
Equipment
- Large cast iron skillet
Ingredients
For the Filling:
- 2 tablespoons butter
- 1 small onion diced
- 2 garlic cloves minced
- 1/2 cup crimini mushrooms sliced
- 14 ounces artichokes drained and chopped
- 2 cups baby spinach chopped
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup chicken stock
- 1 cup shredded leftover chicken
For the Sauce:
- 4 tablespoons butter
- 2 garlic cloves minced
- 2 cups heavy cream
- 1/2 teaspoon black pepper
- 1/2 cup grated parmesan cheese
- 3/4 cup shredded mozzarella cheese
For the Lasagna:
- 9 ounces no-boil lasagna noodles
- 1 1/2 cups shredded mozzarella cheese
- 1/3 cup crumbled feta
- fresh oregano for garnish
Instructions
- Preheat oven to 375°F.
- To make the filling, melt butter in a large cast iron skillet over medium-high heat. Add onion and garlic and cook until just beginning to soften, about 5 minutes. Stir in mushrooms and cook 5 minutes. Stir in artichokes and spinach; season with salt, pepper and red pepper flakes. Cook until the spinach has wilted. Stir in chicken stock and chicken; simmer until liquid has reduced slightly, about 10 minutes. Transfer to a large bowl, and set aside.
- To make the sauce, return skillet to stove and add butter. Once melted, stir in garlic, cooking until lightly browned. Stir in heavy cream and bring to a simmer. Add pepper and parmesan cheese; cover and cook over low heat until sauce has thickened and slightly reduced, about 5 minutes. Stir in mozzarella and cook until cheese has melted and the sauce is smooth, about 5 minutes longer. Pour sauce over filling in bowl and stir to coat.
- To assemble the lasagna, spoon 1/4 of the filling into the bottom of skillet. Place 2 lasagna sheets on top and fill any gaps around the sides with broken pieces of pasta. Top with 1/4 of the filling; sprinkle with mozzarella cheese. Repeat the layering process two more times; finishing with remaining mozzarella cheese.
- Cover with foil and bake 25 minutes. Remove foil and bake 10 minutes more, or until top is golden brown and bubbly. Remove from oven and let cool slightly before sprinkling with feta and fresh oregano. Cut and serve. Enjoy!
