artichoke spinach lasagna recipe

Written ByJenny Smyth Posted on
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The Best artichoke spinach lasagna recipe

I’ve always been fascinated by the art of Italian cooking, and one dish that never fails to impress me is the artichoke spinach lasagna. This recipe has been a staple in my household for years, and I’m excited to share it with you. As a busy mom, I appreciate a good recipe that can be prepared in advance and reheated when needed.

The combination of artichoke hearts, spinach, and rich lasagna noodles is a match made in heaven. The flavors are well-balanced, and the textures work beautifully together. One of the key techniques in this recipe is using fresh spinach instead of frozen.

It may seem like a small difference, but trust me, it makes all the difference in the world. The flavor and texture of fresh spinach are unparalleled. Another crucial technique is not overcooking the lasagna noodles.

You want them to retain their texture and not become mushy. I like to use a mix of mozzarella and parmesan cheese for an added depth of flavor. The mozzarella adds creaminess, while the parmesan provides a salty kick.

This recipe is perfect for special occasions or everyday meals alike.

Artichoke Spinach Lasagna

4.8 from 1458 votes

A creamy and flavorful lasagna filled with tender artichoke hearts, fresh spinach, and a rich béchamel sauce. This vegetarian dish is layered with no-boil lasagna noodles and three types of cheese for a satisfying meal.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Filling

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
10 ounces frozen spinach, thawed and squeezed dry
14 ounces canned artichoke hearts, drained and chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
15 ounces ricotta cheese
1 cup grated Parmesan cheese
1 large egg
2 cups shredded mozzarella cheese

For the Béchamel Sauce

4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg

For Assembly

12 no-boil lasagna noodles
1 cup shredded mozzarella cheese for topping

👨‍🍳Directions

1Preheat your oven to 375°F.
2In a large skillet over medium heat, warm the olive oil and sauté the diced onion for 4 minutes until translucent.
3Add the minced garlic and cook for 1 minute until fragrant.
4Add the squeezed dry spinach and chopped artichoke hearts to the skillet.
5Season with salt, pepper, and nutmeg, and cook for 3 minutes, stirring occasionally, until any excess moisture evaporates.
6Remove from heat and let cool slightly.
7In a mixing bowl, combine the ricotta cheese, 1 cup of Parmesan, the egg, and the cooled spinach-artichoke mixture.
8Stir until evenly blended.
Set aside.
9In a medium saucepan over medium heat, melt the butter.
10Whisk in the flour and cook for 2 minutes, stirring constantly, until the mixture turns golden.
11Gradually pour in the milk while whisking continuously to prevent lumps.
12Continue whisking the béchamel sauce over medium heat for 5 minutes until it thickens enough to coat the back of a spoon.
13Season with salt, pepper, and nutmeg, then remove from heat.
14Spread a thin layer of béchamel sauce on the bottom of a 9×13 inch baking dish.
15Place 3 lasagna noodles over the sauce, then spread one-third of the ricotta filling over the noodles.
16Drizzle with béchamel and sprinkle with mozzarella.
17Repeat the layers twice more: noodles, ricotta filling, béchamel, and mozzarella.
18For the final top layer, place the remaining 3 noodles, cover with the remaining béchamel, and sprinkle with the reserved 1 cup of mozzarella.
19Cover the dish tightly with aluminum foil and bake for 30 minutes.
20Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
21Let the lasagna rest for 10 minutes before slicing and serving.

🔧Equipment

Large skillet
Medium saucepan
Whisk
9×13 inch baking dish
Mixing bowls
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 85mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 22g

📝Notes

For a richer flavor, use freshly grated Parmesan and mozzarella. You can substitute no-boil noodles with regular lasagna noodles if you boil them al dente first. This lasagna can be assembled a day ahead and refrigerated; add 10 minutes to the covered baking time.

This artichoke spinach lasagna is a reliable recipe that works for any occasion from casual family dinners to holiday gatherings. I love that I can make it ahead and bake it when guests arrive.

The leftovers store well in the fridge for up to five days and you can reheat individual slices in the microwave or oven. For serving I like to pair it with a simple green salad and garlic bread.

It is always a hit with my family and I am sure it will be with yours too.

❓ Frequently Asked Questions About Artichoke Spinach Lasagna

Q: What type of cheese should I use in this recipe?

A: You can use either mozzarella or parmesan cheese or a combination of both for an added depth of flavor.

Q: Can I use frozen spinach instead of fresh?

A: While you can use frozen spinach as a substitute, I highly recommend using fresh spinach for its superior flavor and texture.

Q: How do I prevent the lasagna noodles from becoming mushy?

A: To prevent overcooking, cook the lasagna noodles al dente and then let them cool before assembling the dish.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare this recipe up to 24 hours in advance by assembling it without baking it.

Q: What’s the best way to store leftover lasagna?

A: Store leftover lasagna in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

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