When you think of something “new”, google it, and find a million hits.

[Mosca]

On the one hand, yeah. There really isn’t anything new under the sun, is there? Unless I want to do that molecular crap. For years, we made lasagna for The Big Game. One year I’d make it, the next year Mary Joan would make it. Our lasagnas are different, but they’re both lasagna. But now she can’t eat tomato sauce, or onion-y things, so for the last 6 years or so, no lasagna.

In the last month, I’ve made spinach artichoke dip from scratch, and chicken Alfredo with mushrooms and spinach. So I was thinking: that’s only one step or so away from a spinach-artichoke lasagna, isn’t it? Thaw some chicken, or grab a roti chicken. A can or two of artichokes, a bag of spinach, some ricotta and mozzarella and parm, some lasagna noodles. A bechamel.

Of course. Lasagna! And then I googled it….

On the other hand, there are enough possibilities that I can look through and avoid a lot of pitfalls that might come from seat-of-the-pants guessing. And I can put a primavera twist on it, too; red bell pepper and some green and yellow squashes wouldn’t hurt. The squashes might get watery, though. I’ll have to think about them. Will they add any flavor? They might get overwhelmed by the other stuff.

I’ll skip the squash. Summer squash doesn’t bake well anyhow.

[Michael_in_TX]

I sense a new internet phenomenon here..... "Will it lasagna?"

[texastweeter]

Some things just shouldn't be lasagnaed

[SheilaAnn]

texastweeter just came up with a new word!

[texastweeter]

Im a regular wordsmith SheilaAnn

[captainlee]

I've seen vegetable lasagna before, never tried one. I like the idea of an Alfredo sauce and chicken

[ItsAllGoneToTheDogs]

But if you try to Google the thing you know exists but dont know the name for... obscure hits to non-relevant products

[DaveD]

Way back when, there was a "thing" to try to return the fewest hits on a search input. I think the fewest I ever got was 7 or 8. Doubt very much such a game would be tenable these days...

[SheilaAnn]

I’ve read about a “lasagna” with long slices of zucchini replacing the noodles.

[Mosca]

I was actually looking into that. In favor: delicious. Against: zucchini isn’t pasta.

I can using both lasagna noodles AND zucchini. It says so on the innernet.

[SheilaAnn]

That’s why I put lasagna in quotes….

Then I guess it’s not lasagna… it a vegetable napoleon with cheese and bechamel.

[texastweeter]

Alton brown has a recipe for that

[MBMorgan]

I’ve read about a “lasagna” with long slices of zucchini replacing the noodles.

Ditto for eggplant slices (grilled) as a noodle substitute. I’ve done it quite a few times and it’s very good!

[Murdy]

I don't remember if I was reading it here or elsewhere, but there are recipes for pesto lasagna out there as well.

[FireMan]

Well in the pbj category there are rolls, roll ups, recipes, no bake and the beat goes on.

[BourBonQ]

AI?...

For the béchamel sauce (creamy white base):

• 4 Tbsp unsalted butter
• ¼ cup all-purpose flour
• 4 cups whole milk (or 2% for lighter; warm it slightly first to avoid lumps)
• 2-3 garlic cloves, minced (or more if you love garlic from your Alfredo)
• Salt and black pepper to taste
• Pinch of nutmeg (optional, classic in béchamel)
• 1 cup grated Parmesan cheese (divided; save some for topping)

For the filling:

• 3–4 cups shredded cooked chicken (rotisserie is perfect; thaw and shred if frozen—about 1 large or 1½ small rotisseries)
• 10–12 oz frozen chopped spinach, thawed and squeezed very dry (or fresh, wilted and squeezed)
• 1 (14-oz) can artichoke hearts, drained and roughly chopped (or two smaller cans)
• 15–16 oz ricotta cheese (whole milk for creaminess)
• 1 large egg (helps bind the ricotta layer)
• ½ tsp salt
• ½ tsp black pepper
• Optional: ½–1 red bell pepper, diced and sautéed briefly

For assembly:

• 12–15 no-boil or oven-ready lasagna noodles (or regular noodles par-boiled to al dente)
• 3–4 cups shredded mozzarella cheese (low-moisture works best)
• Extra Parmesan for topping

Instructions

1. Prep the components
   Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
   If using regular lasagna noodles, boil them until al dente, drain, and lay flat on a towel to prevent sticking. No-boil noodles can go straight in.
2. Make the béchamel sauce
   In a medium saucepan over medium heat, melt the butter. Add minced garlic and cook 1 minute until fragrant (don't brown it).
   Whisk in flour and cook 1–2 minutes (roux should be smooth and lightly golden).
   Slowly pour in warm milk while whisking constantly to avoid lumps. Bring to a gentle simmer; cook 5–8 minutes until thickened like gravy.
   Season with salt, pepper, and nutmeg. Stir in ¾ cup Parmesan until melted. Taste and adjust. Set aside (it'll thicken more as it cools).
3. Mix the spinach-artichoke-chicken filling
   In a large bowl, combine shredded chicken, squeezed-dry spinach, chopped artichokes, ricotta, egg, salt, pepper, and optional sautéed red bell pepper.
   Stir in about 1–1½ cups of the béchamel sauce to make it creamy and cohesive (like a richer dip version). Reserve the rest for layering.
4. Assemble the lasagna
   Spread a thin layer of plain béchamel (about ¾ cup) on the bottom of the dish to prevent sticking.
   Layer 3–4 noodles (trim if needed to fit).
   Spread half the chicken-spinach-artichoke mixture over noodles.
   Drizzle/spread about 1 cup béchamel over it, then sprinkle 1–1½ cups mozzarella.
   Repeat: noodles → remaining filling → béchamel → mozzarella.
   Top with final layer of noodles, remaining béchamel (spread fully to cover), and generous mozzarella + remaining Parmesan.
5. Bake
   Cover with foil (spray foil with nonstick to prevent cheese sticking). Bake 35–40 minutes.
   Uncover and bake 15–20 more minutes until bubbly, golden, and edges are lightly browned.
   If you want extra crispy top, broil 2–3 minutes at the end (watch closely).
   Let rest 15–20 minutes before slicing—this helps it set and hold shape.

Tips

• Make-ahead — Assemble fully, cover, and refrigerate up to 24 hours. Add 10–15 minutes bake time if starting cold.
• Freezer-friendly — Freeze baked or unbaked (well-wrapped). Thaw overnight in fridge before reheating/baking.
• Variations — If you want mushrooms (from your Alfredo), sauté 8 oz sliced mushrooms separately and layer them in.
• Portion — It's rich, so a green salad or garlic bread on the side balances it nicely.

[Mosca]

If that’s AI, it looks like a decent average of a bunch of different recipes. The key is going to be balance; not too much of any one thing. I’m adding mushrooms, and I’ll probably use jarred roasted red peppers because we both like the taste of whatever it is they’re packed in. We’ll skip the garlic bread, might do the salad.

[BourBonQ]

Mosca have you tried out your spinach-artichoke lasagna yet?

[Mosca]

Super Bowl Sunday. Confidence is high.