Turkey, Chicken, Artichoke Lasagna Florentine

Dawn Whitted


Oh man! This recipe came from not having quite enough of one type of meat. So "improvise" is what I say! This is rich, creamy and good enough for company. I've tried to trim it down a bit by using low fat cheeses & 1% milk. There's still some calories but I promise you that you will love this!


★★★★★ 1 vote

35 Min
45 Min


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lasagna noodles, cooked
20 oz pkg
ground turkey
chicken tenderloins
3 Tbsp
olive oil, extra virgin
1 tsp
garlic powder
1 tsp
onion powder
1 tsp
nutmeg, ground
1 tsp
red pepper flakes
1 tsp
sweet basil, dried
1 1/2 tsp
oregano, dried
1 small
onion, diced
2 clove
garlic, minced
1/2 stick
butter, unsalted
1/4 c
all purpose flour
1 c
milk, 1%
1 can(s)
mushrooms, canned, diced
1 c
parmesan cheese, grated (divided)
3-4 pinch
salt and pepper
1 jar(s)
artichoke hearts, drained & chopped


8 oz
cottage cheese
2 large
1 c
mozzarella cheese, low-fat
6 oz
spinach, frozen, thawed & squeezed
1/2 tsp
each of garlic powder, onion powder, nutmeg & red pepper flakes
1 clove
garlic, minced
3-4 pinch
salt and pepper
1 pkg
provolone cheese, slices (use 5-6 on 1st two layers)


1 1/2 c
shredded cheese (garlic parsley, cheddar & parmesan)

How to Make Turkey, Chicken, Artichoke Lasagna Florentine


  • 1Fill large stock pot 3/4 full of cold water & add about 1 tablespoon of salt. Bring to a boil then reduce to a simmer and add lasagna noodles. Cook according to package directions until al dente.
  • 2In large skillet add olive oil and brown ground turkey and finely chopped chicken for 3-5 minutes.
  • 3Approximately halfway through browning (3-5 minutes) add the following seasonings: Garlic & Onion Powder, nutmeg, red pepper flakes, dried basil & oregano.
  • 4Add 1/2 stick butter and diced onion allow to saute until onion is partially cooked about 3 minutes then sprinkle all ingredients with flour and stir. Let the flour cook off for a few minutes it will have a paste like appearance and begin to slightly brown.
  • 5Now slowly wisk in milk while simmering gently. You may need a bit more but 1 cup is close.

    Simmering for a few minutes will thicken slightly then add parmesan cheese to thicken more. It should resemble slightly thicker jarred alfredo sauce.
  • 6Add minced garlic, drained & chopped artichokes & mushrooms to the meat & sauce mixture and simmer for a few minutes. Remove this from the heat and let cool while assembling the cheese filling.
  • 7In a large mixing bowl scramble 2 eggs then add and combine the remaining ingredients for the cheese filling.

    *be sure you squeeze the moisture out of the thawed spinach
  • 8For the assembly spray a large 9x13 casserole dish with non-stick cooking spray.

    Spread a few tablespoons of the meat & sauce mixture across the bottom to prevent the noodles from sticking.
  • 9Layer 3 noodles, 1/3 meat & sauce mixture, 1/2 cheese filling, 6 provelone cheese slices then noodles, 1/3 meat, remaining 1/2 cheese filling & 6 more provelone cheese slices last layer will be meat & sauce topped with shredded cheeses of your choice

    **I tried Garlic Parsley, Cheddar & Parmesean Cheeses this time and it was so good!
  • 10Cover with foil and bake at 350 degrees for 30-40 minutes removing foil the last 10 minutes to melt cheese well.

    Remove from oven & let stand for 10-15 minutes to set. Serve with mixed greens & garlic bread.

Printable Recipe Card

About Turkey, Chicken, Artichoke Lasagna Florentine

Course/Dish: Chicken, Turkey, Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Healthy

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