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. Then it finally goes into the oven and you still have to wait for it to cool down after it’s cooked, before you slice and serve it. It’s a whole ordeal, and I’m tired just typing and thinking about it. Needless to say, because of all these excess steps I never make lasagna…the traditional way that is. I’ve really been into making skillet lasagnas with no-boil noodles (which has to be the best invention ever created) and ever since I have, my entire lasagna laziness has gone out the window. I’ve teamed up with my friends at GO BOLD WITH BUTTER to bring you this delicious Chicken Spinach Artichoke Skillet Lasagna. It’s like your favorite dip but in cheesy lasagna form, and it’s a must for a simple and delicious summer weeknight meal. 

Let’s start on the filling. Heat a large cast iron skillet over moderate heat with some butter. Once melted, add in the onion and garlic. Season with a bit of salt, pepper and crushed red pepper flakes. Cook until just beginning to soften, about 5 minutes. 

Add in the sliced mushrooms and cook, stirring often, until the onions and mushrooms have browned, about 5 minutes longer.

**Note: I used crimini mushrooms for this, but feel free to use whatever you prefer or whatever you find at your grocery store. Just try to stay clear of white button mushrooms because those don’t really have any flavor at all.**

Once the mushrooms and onions have caramelized, add in the chopped up artichokes and baby spinach leaves. Season with a bit more salt and pepper, and cook until the spinach has wilted. 

**Note: Make sure you drain the artichoke hearts well and pat them dry before giving them a rough chop. This will ensure that unnecessary moisture makes it into the skillet.**

Stir in the chicken stock and shredded chicken and bring to a simmer. Cook on low heat until the liquid has reduced slightly, about 10 minutes.

**Tip: I picked up some baked rotisserie chicken breasts from the store, removed the skins and bones and shredded it and used that to make this dish even faster. If you have leftover chicken from the night before, use that or if you you’d like you can skip the chicken altogether.**

Transfer the filling to a large bowl, and set aside. Return the skillet over moderate heat and add a bit more butter. Once melted, stir in the garlic and cook until just lightly brown. Stir in the heavy cream and bring to a simmer. 

**Tip: Keep a close eye on this so that the cream doesn’t bubble and boil over. It’ll happen super quick so make sure you don’t walk away from it for too long.**

Add some black pepper and parmesan cheese. Cover and cook over low heat until the sauce has thickened and slightly reduced Stir in the mozzarella and cook, stirring often, until the cheese has melted and the sauce is smooth. Pour the sauce into the bowl with the filling and five it a stir until well combined.

Ladle a bit of the sauce onto the bottom of the same skillet. Don’t worry about cleaning it out. There’s no need to add an extra step to this!

Layer with a couple sheets of no-boil lasagna noodles on top of the sauce. Fill in the small gaps with a few broken pieces of the pasta sheets.

**Note: It doesn’t have to be perfect whatsoever. Don’t worry if it doesn’t look aesthetically pleasing, you won’t be able to see it anyhow.**

Ladle more sauce on top of the noodles and sprinkle with a bit of shredded mozzarella. Repeat with another layer of noodles and more sauce and more cheese and so on until you reach the top of the skillet. 

Your last layer should be the rest of the sauce and the remaining mozzarella cheese. Cover the top loosely with foil and place the skillet on a baking sheet. Bake until bubbly, about 25 minutes. Remove the foil and continue to bake for another 10 minutes or until golden brown on top. 

**Tip: Spraying the foil with cooking spray will prevent the cheese from sticking to it and ruining the top of your lasagna! Also, placing the skillet on a baking sheet will catch any excess bubbling from the sauce and prevent a mess in your oven.**

Once the lasagna is cooked, carefully remove it from the oven and allow it to cool down slightly. Sprinkle the top with a bit of crumbled feta and a few fresh oregano leaves. 

Once it’s cooled slightly, cut into wedges and serve. You can also just use a large spoon and spoon the lasagna out of the skillet. Whatever is easier for you. 

 
This would be great with a simple Greek salad. Or even a quick and easy arugula salad, tossed simply with some oil and vinegar, salt and pepper. Serve with a lemon wedge and you’re good to go! It’s the perfect dinner any night of the week. 

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**Grab The Recipe For This Chicken Spinach Artichoke Skillet Lasagna Here!**