Pesto Artichoke Spinach Lasagna
Creamy, cheesy, and bursting with bold Mediterranean flavors, this Pesto Artichoke Spinach Lasagna is a fresh twist on a classic comfort food. Layered with tender lasagna noodles, a creamy ricotta-spinach mixture, and tangy marinated artichoke hearts, this dish is elevated by the zesty richness of a homemade pesto cream sauce. Topped with melty mozzarella and golden Parmesan, every bite offers a perfect harmony of textures and flavors. Ideal for vegetarians and hearty enough to please any crowd, this lasagna is perfect for weeknight dinners or special gatherings. Simple to prepare and beautifully baked in under an hour, it’s a must-try for fans of pesto and Italian-inspired cuisine!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 1 cup Pesto sauce
- 2 cups Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 10 ounces Frozen spinach (thawed and drained)
- 1.5 cups Marinated artichoke hearts (chopped)
- 2 cloves Minced garlic
- 1 cup Heavy cream
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente according to package instructions. Drain and lay them flat on a clean kitchen towel to prevent sticking.
In a medium mixing bowl, combine the ricotta cheese, thawed and drained spinach, minced garlic, 1/2 cup of grated Parmesan cheese, salt, and black pepper. Mix well and set aside.
Heat the olive oil in a small pan over medium heat. Add the artichoke hearts and sauté for 2–3 minutes until lightly golden. Remove from heat and set aside.
In a separate bowl, whisk together the pesto sauce and heavy cream to create a creamy pesto mixture.
Spread 1/3 cup of the pesto mixture evenly across the bottom of a 9x13-inch baking dish.
Lay 3 lasagna noodles over the pesto sauce, slightly overlapping them.
Spread 1/3 of the ricotta-spinach mixture on top of the noodles. Sprinkle 1/3 cup of the chopped artichokes over the mixture and top with 1 cup of shredded mozzarella cheese.
Drizzle 1/3 cup of the creamy pesto mixture over the mozzarella layer.
Repeat the layering process two more times (noodles, ricotta-spinach, artichokes, mozzarella, pesto).
For the final layer, place the last 3 lasagna noodles on top, spread the remaining pesto mixture evenly, and sprinkle with the remaining shredded mozzarella and grated Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is bubbling and golden brown.
Let the lasagna cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
7616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 447.3 g | 573% | |
| Saturated Fat | 182.3 g | 912% | |
| Polyunsaturated Fat | 25.9 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 10336 mg | 449% | |
| Total Carbohydrate | 587.4 g | 214% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 21.3 g | ||
| Protein | 297.9 g | 596% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 5538 mg | 426% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 4005 mg | 85% | |
*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.
