Let Me Tell You About This Wild Lasagna

You know those days where you want lasagna but the thought of juggling six different pans makes you want to just order takeout again? (I mean, who hasn’t been there?) That’s honestly why I started making this spinach artichoke and chicken skillet lasagna—whole thing goes into one pan, so less fuss, and frankly, fewer dishes means more time to do anything else (like, just sit quietly for five minutes). First time I made this, my sister showed up hungry, hovered over the stove the entire time, and after the second bite, declared I wasn’t allowed to make it without inviting her anymore. True story!

Spinach Artichoke and Chicken Skillet Lasagna

Why You’ll Probably Love Making This

I pull out this recipe when it’s cold or I’m absolutely not in the mood for a formal lasagna situation. My family goes bonkers for it (especially on those chilly Friday nights when everybody’s hanging around the kitchen
looking for cheese with something under it). Reason I love it? Well, it’s actually fun to throw together—and you don’t need to make a million layers or lasagna noodles behave (which, by the way, I’ve never mastered. The noodle wrestling match? I’d lose every time.)

Sometimes I just need that cheesy, creamy fix without so much faff, that’s all.

What You’ll Need – And What You Can Swap

2 cups shredded cooked chicken (rotisserie makes life easy, or leftover roast, but once I used turkey and it was grand)
8-10 uncooked regular or no-boil lasagna noodles, broken up (I’ve even used big sheets of egg pasta when that’s all I’ve got)
2 cups fresh baby spinach, chopped (frozen works too; just squeeze out the water, or else you’ll end up with lasagna soup—learned that the slightly soggy way)
1 can (14oz) artichoke hearts, drained & chopped (marinated or not, doesn’t matter much—I go for what looks cheapest on the shelf)
1 small yellow onion, diced (or leave it out—nobody yelled at me for that once)
2-3 garlic cloves, minced (I buy the pre-minced sometimes, and it’s totally fine)
1 can (15oz) crushed tomatoes (or diced, if that’s what you’ve got)
1 cup ricotta (cottage cheese in a pinch—my grandma always insisted it was the only swap worth making)
1 1/2 cups shredded mozzarella (sometimes the pre-shredded bags, sometimes fancy Italian stuff, all delicious honestly)
1/2 cup grated parmesan (or more, whatever you fancy)
2 tbsp olive oil
Salt, pepper, and a pinch of red pepper flakes (sometimes I skip this—with kids who yelp at anything spicy you have to pick your battles)

Here’s How I Throw It All Together

Get your biggest, oven-safe skillet heating up over medium. Splash in olive oil, then add your onion. Let it soften while you chop the artichokes if you forgot earlier (guilty). Toss in garlic and let it sizzle for about 30 seconds; just don’t let it brown or it’ll taste funny.
Drop in spinach, give it a quick stir til it wilts down. Don’t worry if it shrinks almost to nothing – that’s normal. Add artichokes. At this stage it won’t look like much (honestly, it always seems a little odd), but trust me, it comes together.
Pour in crushed tomatoes with a splash of water (quarter cup or so, especially if your skillet seems dry). Stir. Season with salt, pepper, and red pepper flakes if you’re feeling cheeky.
This is where I start layering: Break up your lasagna noodles into big, uneven pieces (no need for perfection here) and press them gently into the sauce-y skillet. They’ll cook right in that goodness. Spoon chicken over top of noodles.
Dollop ricotta by the spoonful all over. Kind of poke it in, don’t perfectly spread it—makes for nice cheesy pockets. Scatter the mozzarella across, then dust generously with parmesan. I usually sneak a bit of extra cheese if nobody’s looking.
Cover and let it bubble gently for about 15-18 minutes. I do this on the stove, slightly simmering, but if your skillet fits in the oven you can stick it under the broiler at the end for a golden cheesy top. (If you peek and it looks weirdly thick, add another splash of water and give it a little shake. No big deal.)
Let it cool a beat before serving. I once tried digging in straight away—didn’t feel my tongue for hours.

Little Notes from Messing This Up Before

If you forget to squeeze the water from frozen spinach, you’ll have a watery mess. I’ve done it more than once.
Don’t panic if the noodles stick up a bit during simmering. They soften up eventually, just give them a nudge into the sauce if you notice.
Cheese burns under a broiler in milliseconds. Watch it like a hawk—or risk the smoky kitchen alarm dance.

Spin-Offs I’ve Tried (Some Good, Some Not So Much)

I swapped chicken for leftover roast pork once – pretty good, but it felt a bit much. Maybe not my finest.
No ricotta? Tried using extra mozzarella. It was gooey and fantastic, but quite heavy; ate a tiny slice, napped immediately after.
Cutting up little bits of sun-dried tomatoes and tossing them in? So good, especially if you’re skipping the artichokes (but that’s between us).
I tried making it with gluten-free noodles once—ended up with porridge, basically! Wouldn’t recommend, unless you’re desperate.

Kitchen Stuff (and Dodgy Workarounds)

12-inch oven-safe skillet is ideal. No skillet? Honestly, I’ve used a big saucepan and then just stuck it under the grill for a minute or two. It wasn’t pretty, but tasted right.
Don’t sweat if you have no lid. A bit of foil, crimped on, does the job. Old-school, but it works!

How I Store the Leftovers (If There Are Any!)

It keeps in the fridge, covered, for about 2 days—but honestly, in my house it never lasts more than a day. When (if!) there’s some left, I just toss a lid on the pan and stick the whole thing in the fridge. Next day, a quick zap in the microwave or warm it gently on the stove – I think it tastes even better the next day, actually.

Serving Ideas That Make It Feel Fancy (Or Not)

I like it with a crisp green salad and maybe garlic bread (honestly, sometimes just buttered toast). If I’m feeling posh—a squeeze of lemon and a scattering of arugula on top. But if it’s a Tuesday and I’m tired, I eat it right from the skillet.

Lessons I Learned the Hard (and Slightly Charred) Way

Don’t try to rush the simmering—noodle bits stay crunchy and you’ll be picking pasta from your teeth all evening. I once tried to hurry dinner along, and it was regret city.
Actually, I find it works better if you let it rest about 10 minutes before serving. I used to skip this and, well, got very melty slices everywhere.

FAQ (Questions Folks Actually Asked Me):

Can you use raw chicken? Not for this. The chicken needs to be cooked first, otherwise the timing gets weird and the lasagna suffers for it. Trust me, I tried once and the noodles went to mush before the chicken was even close!
What if I don’t like artichokes? No judgement—just skip them or swap for sun-dried tomatoes. It’s your kitchen, mate.
Can I make this ahead? Oh, absolutely! Just reheat gently. The flavors blend overnight (dare I say, it’s even tastier?). On second thought though, I wouldn’t freeze it; it turned weirdly watery when I tried—so just fridge and eat soon.
Is this spicy? Not on it’s own, no. Add red pepper flakes if you want heat, but otherwise—total kid-approved comfort food.
Can I double the recipe? Sure, but get a proper big pan or do two batches. Otherwise you’ll be cleaning burnt cheese off your stovetop for months (I lost a pan that way, not joking).

And there it is—my semi-chaotic, very loved spinach artichoke and chicken skillet lasagna. Oh, and if you find a way to not eat a third helping, let me know your secret… because I sure haven’t figured it out yet!

Spinach Artichoke and Chicken Skillet Lasagna