Creamy Artichoke Spinach Lasagna
A luscious, cheesy lasagna made with tender spinach and artichokes, baked in a rich, creamy Alfredo sauce. Comfort food made simple, perfect for family dinners or meal prep.
Nutrition
Calories: 380kcalCarbohydrates: 30gProtein: 16gFat: 22gSaturated Fat: 12g
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 9x13-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
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