Lasagna with Artichokes No Cook Noodles
Dive into the layers of flavor with this irresistible Lasagna with Artichokes and No-Cook Noodles—a modern twist on the classic Italian comfort food! Featuring tender no-boil lasagna noodles for effortless assembly, this creamy, cheesy dish is brimming with marinated artichoke hearts, fresh spinach, and a luscious blend of ricotta, mozzarella, and Parmesan cheeses. A touch of heavy cream adds rich, velvety texture, while garlic and fresh parsley pack a flavorful punch. Perfectly baked until golden and bubbly, this herbaceous, vegetarian lasagna is as easy to prepare as it is to savor. Serve it as a crowd-pleasing main course at family dinners or weekend gatherings for a dish that guarantees second helpings.
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Recipe Information
Ingredients
- 12 sheets No-cook lasagna noodles
- 2 cups Jarred marinated artichoke hearts (drained and chopped)
- 4 cups Fresh spinach (chopped)
- 2 cups Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 1.5 cups Grated Parmesan cheese
- 2 cups Heavy cream
- 3 cloves Garlic cloves (minced)
- 0.25 cup Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil (for greasing the dish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
In a mixing bowl, combine the chopped artichoke hearts, ricotta cheese, 1 cup of mozzarella cheese, 1 cup of Parmesan cheese, chopped spinach, minced garlic, fresh parsley, salt, and black pepper. Mix until well combined.
Spread a thin layer of heavy cream (about 1/4 cup) on the bottom of the prepared baking dish to prevent sticking.
Place 4 no-cook lasagna noodles in a single layer on top of the cream. Break the noodles as necessary to fit the dish.
Spread 1/3 of the ricotta-artichoke mixture over the noodles in an even layer.
Drizzle about 1/3 cup of heavy cream evenly over the ricotta mixture, then sprinkle 1/3 of the remaining mozzarella and Parmesan cheeses on top.
Repeat the layering process (noodles, ricotta mixture, cream, cheeses) two more times, ending with a final sprinkling of mozzarella and Parmesan on top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese on top is melted and golden brown.
Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing and serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 25.9 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1139 mg | 50% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 1.5 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 676 mg | 52% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 473 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
