“Kardea Brown’s lasagna is a creamy, cheesy masterpiece layered with shredded chicken, spinach, artichoke hearts, and love.”
Celebrity chef Kardea Brown brings her signature touch to this indulgent Cheesy Chicken, Spinach, and Artichoke Lasagna. Known for her flavorful recipes inspired by Southern and soul food traditions, Kardea crafts a dish that is as comforting as it is elegant. Perfect for weeknight dinners or special occasions, this lasagna features a rich and creamy artichoke spinach sauce, tender roasted chicken, and layers of gooey cheese. Follow along as we recreate this “no recipe, just vibes” masterpiece with step-by-step instructions.
Ingredients:
Artichoke Spinach Cream Sauce:
- 1 (14 oz) can Reese chopped artichoke hearts, drained
- 1 shallot, minced
- 1 small red bell pepper, finely chopped
- 1 cup fresh spinach
- 2 cups heavy cream
- 1 cup shredded cheese blend (Asiago, Romano, Mozzarella)
Chicken & Cheese Layers:
- 6 medium chicken breasts, roasted, seasoned, and shredded
- 1 cup ricotta cheese
- 2 cups shredded cheese blend (Asiago, Romano, Mozzarella)
- 1 package fresh lasagna sheets (like Giovanni Rana)
Seasonings:
- Salt and pepper to taste
- 1 tsp Italian seasoning
- ½ tsp red chili flakes (optional)
Step-by-Step Instructions:
Prepare the Artichoke Spinach Sauce:
- Heat a skillet over medium heat and add olive oil. Sauté minced shallot and red bell pepper until soft and fragrant.
- Add the chopped artichoke hearts and fresh spinach. Cook until the spinach is wilted.
- Pour in heavy cream and stir well. Allow the mixture to simmer for 5-7 minutes.
- Stir in 1 cup of shredded cheese and season with salt, pepper, and Italian seasoning. Let the sauce thicken slightly and remove from heat.
Roast and Shred the Chicken:
- Season chicken breasts with salt, pepper, and Italian seasoning. Roast at 375°F for 25-30 minutes or until fully cooked.
- Let the chicken cool slightly, then shred into bite-sized pieces.
Assemble the Lasagna:
- Preheat the oven to 375°F. Spread a thin layer of the artichoke spinach sauce on the bottom of a baking dish.
- Add a layer of fresh lasagna sheets, followed by shredded chicken, dollops of ricotta cheese, more artichoke sauce, and a sprinkle of shredded cheese.
- Repeat the layers until all ingredients are used, ending with a generous layer of shredded cheese on top.
Bake the Lasagna:
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is golden and bubbly.
Serve:
- Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and serve with garlic bread for the ultimate meal.
Pro Tips:
- Use rotisserie chicken for a shortcut or leftovers to save time.
- Let the lasagna cool slightly before slicing to maintain clean layers.
- Add a touch of crushed red chili flakes to the sauce for a subtle kick.
About the Creator:
Kardea Brown is a celebrated chef and host of the popular show Delicious Miss Brown on Food Network. Known for her modern twists on Southern classics, Kardea creates recipes that are both flavorful and approachable. Follow her on Instagram at @kardeabrown for more inspiring dishes and culinary tips.