When you see that artichokes are on sale at your local grocer, it’s impossible to leave them as far as I’m concerned. Whether or not I had any clue how to prepare them ahead of time, had never bought them fresh before, and had only come across extremely unhealthy recipes (aside from plainly roasting them.. boring) was all irrelevant hah!
When the idea of an artichoke heart lasagna crossed my path, I was sold on finding a way to make a creamy, healthy lasagna that I can have a big slice of (instead of worrying about all the dairy!).
If you don’t want to buy fresh artichokes, I’m sure canned hearts would work just fine! I would reduce the amount to 2 cups max at that point or you’ll be going through several cans!
There are only 3 cups of chicken breast (about 4 servings of protein), but when combined with the other ingredients, each of the 6 servings of this lasagna packs over 20g of protein each!
This recipe counts as:
🥪 (or ☕ if you aren’t picky about when you eat lasagna!)
Chicken Artichoke Lasagna Florentine
- 2-3 cups artichoke hearts about 4 artichokes with a little of the surrounding softer leaves, tips removed or 2 cans (drained)
- 3 cups baby spinach
- 3 cups shredded chicken breast cooked
- 6 tsp margarine or butter
- 6 cloves garlic minced
- 4 tbsp whole wheat flour or flour of choice
- 3 cups unsweetened almond milk
- 1/4 cup parmesan
- 1.5 cups shredded cheese I chose low moisture cheddar
- 12 oven ready lasagna noodles
Blend the artichokes and spinach in a food processor (or chop finely) until only small pieces remain.
Heat the butter in a skillet over medium high heat. Add the garlic and saute until fragrant. Remove from heat briefly and stir in the flour. Return to heat and cook (stirring constantly) for a couple minutes.
Slowly stir in almond milk then season with salt and pepper. Bring to a boil, reduce heat to medium low, and simmer (stirring often) until the sauce thickens a bit, 5-10 minutes.
Stir in parmesan, vegetable mixture, and chicken.
Spray a 9x13 casserole dish. Spread a thin layer of the sauce along the bottom. Top with 4 noodles, 1/3 of the sauce, and half a cup of cheese. Repeat until all ingredients are used.
Cover with foil. Bake for 40 minutes at 375F.
Remove foil and bake for 10 minutes. Allow to sit for 5-10 minutes before cutting.