Spinach Artichoke Lasagna
Spinach Artichoke Lasagna is a creamy, cheesy, and veggie-packed twist on classic lasagna. It combines spinach, artichokes, ricotta, mozzarella, and a creamy sauce, a comforting dish that’s perfect for family dinners or gatherings.
Ingredients
• 12 lasagna noodles (regular or no-boil)
• 2 cups fresh or frozen spinach (thawed and drained if frozen)
• 1 can artichoke hearts (chopped, drained)
• 3 garlic cloves (minced)
• 2 cups ricotta cheese
• 1 small onion (diced)
• 8 oz cream cheese (softened)
• 1 cup grated Parmesan cheese
• 4 cups Alfredo or béchamel sauce
• 3 cups shredded mozzarella cheese
• 2 tbsp olive oil
• Salt, pepper, and red pepper flakes (optional)
Instructions
1. Preheat oven to 375°F.
2. Heat olive oil in a pan. Cook the onion until golden and tender, then add the garlic.
3. Add spinach and artichokes. Cook until heated through. Drain excess liquid.
4. Stir in ricotta and cream cheese. Mix until creamy.
5. Cook noodles if not using no-boil.
6. Spread the sauce in a baking dish. Layer noodles, spinach-artichoke mixture, mozzarella, and Parmesan. Repeat layers.
7. Finish the layers by adding noodles, sauce, and cheese.
8. Cover with foil. Bake 30–35 minutes.
9. Uncover the dish and bake for 10 minutes, until the top is golden and slightly crisp.
10. Rest for 10–15 minutes before serving.
Notes
- Use fresh spinach for the brightest flavor.
- Drain artichokes well to avoid soggy layers.
- Substitute cottage cheese if you don’t have ricotta.
- Add fresh herbs like basil or parsley to enhance the flavor.
- Prepare the lasagna ahead of time, then keep it chilled for up to 24 hours before baking.
- Allow the lasagna to sit for a few minutes before cutting so the layers stay intact.