Artichoke spinach lasagna is a creamy, hearty, and packed with flavor dish you cannot miss during this season. Whether you’re serving it for a weeknight dinner or a cozy gathering with friends, this dish is always a perfect choice.
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Artichoke Spinach Lasagna Recipe
Artichoke spinach lasagna is a vegetable variation of traditional lasagna. It incorporates spinach and artichoke hearts as key ingredients, with a creamy sauce base, such as Alfredo or a white sauce, rather than the classic tomato-based sauce.
This lasagna is lighter and brighter compared to the classic meat or marinara versions. The artichokes bring a gentle tanginess that pairs perfectly with the richness of the cream and cheese. The spinach provides color and a sweet earthiness. These create a decadent, fresh, and delicious crowd-pleaser.
It can be served with a crisp Caesar salad and roasted or grilled asparagus. Garlic bread or rustic ciabatta is another classic side, perfect for soaking up every bit of the cheesy sauce.
For a cozy Italian spread, the artichoke spinach lasagna pairs beautifully with minestrone soup or a simple tomato basil soup. Oven-roasted root vegetables, like carrots or parsnips, marinated olives, or an antipasto platter work well, too.
You can enjoy this dish with dry white wine such as Pinot Grigio or Sauvignon Blanc. Fruity red, like Chianti, is excellent for those who love a classic Italian wine experience. Sparkling water with lemon or a refreshing iced herbal tea are great non-alcoholic options.
Here’s how to make the artichoke spinach lasagna:
Creamy Artichoke Spinach Lasagna
Nutrition
Ingredients
- 9 lasagna noodles no-boil or cooked according to package instructions
- 1 cup chopped artichoke hearts canned or frozen, drained
- 2 cups fresh spinach chopped
- 1 cup ricotta cheese
- 2 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk whole or 2%
- 2 cloves garlic minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp nutmeg optional, adds warm flavor
Instructions
- Preheat oven to 375°F (190°C).
Make the white sauce (Alfredo):
- In a medium saucepan, melt butter over medium heat.
- Add garlic and sauté 1 minute.
- Whisk in flour to form a roux, cooking 1–2 minutes.
- Gradually whisk in milk, stirring constantly until thickened (~5 minutes).
- Add salt, pepper, and nutmeg if using. Remove from heat.
Prepare filling:
- In a bowl, mix chopped spinach, artichokes, and ricotta cheese.
Assemble lasagna:
- Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish.
- Layer 3 lasagna noodles over sauce.
- Spread 1/3 of the spinach-artichoke-ricotta mixture over noodles.
- Pour 1/3 of the Alfredo sauce over filling and sprinkle ½ cup mozzarella.
- Repeat 2 more layers. Finish with noodles, remaining sauce, mozzarella, and Parmesan on top.
Bake:
- Cover with foil and bake 30 minutes. Remove foil and bake another 15 minutes until top is golden and bubbly.
- Let rest 5–10 minutes before serving.
Notes
- Add mushrooms, sun-dried tomatoes, or cooked chicken for extra flavor.
- Can be prepared ahead and refrigerated or frozen before baking
SIMILAR RECIPES:
Variations
Besides this recipe, you can try several tasty variations by adding and changing ingredients. Here’re some suggestions:
- Pesto Artichoke Spinach Lasagna incorporates basil pesto into the cheese layer or sauce, bringing herbal, garlicky notes that brighten each bite.
- Classic Tomato Artichoke Spinach Lasagna features layers of noodles, artichoke, spinach, and a robust marinara sauce for a tangier, more traditional flavor profile.
- Spinach Artichoke Lasagna Roll-Ups are made by spreading the spinach-artichoke filling onto individual noodles, rolling them up, and baking them as single serving.
- Vegan Artichoke Spinach Lasagna substitutes dairy cheese and sauces with cashew-based cream and nutritional yeast for a creamy, plant-based comfort.
- Gluten-Free Lasagna swaps standard noodles for gluten-free lasagna sheets, making the dish suitable for those with gluten sensitivities.
- Extra Veggie Variation adds layers of roasted zucchini, mushrooms, or bell peppers for more flavor, color, and nutrition.
- Spicy Version includes crushed red pepper flakes or sliced jalapeños for heat, giving the dish an exciting kick.