Spinach Artichoke Lasagna
Indulge in the creamy, cheesy goodness of Spinach Artichoke Lasagna—a decadent twist on the classic Italian favorite. This recipe layers tender lasagna noodles with a luscious ricotta and cream cheese mixture, packed with Parmesan and mozzarella for extra richness. The real stars, though, are the fresh spinach and chopped artichoke hearts, sautéed with garlic for a savory, earthy flavor that complements the cheese perfectly. Baked to golden, bubbly perfection, this lasagna is a comforting vegetarian dinner that’s perfect for family gatherings or cozy weeknight meals. Quick to prepare in just 25 minutes and serving up to 8, it’s a crowd-pleaser that proves you don’t need meat for a truly satisfying dish.
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Recipe Information
Ingredients
- 9 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 10 cups Fresh spinach
- 2 cups Artichoke hearts, chopped
- 2 cups Ricotta cheese
- 8 ounces Cream cheese
- 1 cup Parmesan cheese, grated
- 3 cups Mozzarella cheese, shredded
- 1 cup Milk
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions, then drain and lay flat on parchment paper to prevent sticking.
In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for 1 minute until fragrant.
Add the fresh spinach to the skillet, cooking until wilted, about 3-4 minutes. Stir in the chopped artichoke hearts and cook for another 2 minutes. Remove from heat and set aside.
In a medium bowl, mix the ricotta cheese, cream cheese, Parmesan cheese, milk, salt, and black pepper until smooth and creamy.
Spread a thin layer of the ricotta mixture on the bottom of a 9x13-inch baking dish. Lay 3 lasagna noodles over the mixture.
Spread one-third of the spinach and artichoke mixture over the noodles, followed by one-third of the ricotta mixture. Sprinkle 1 cup of shredded mozzarella cheese over the top.
Repeat the layering process two more times, ending with a final layer of mozzarella cheese on top.
Cover the lasagna with aluminum foil (be sure it's not touching the cheese) and bake for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
5342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.8 g | 345% | |
| Saturated Fat | 144.4 g | 722% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 897 mg | 299% | |
| Sodium | 9118 mg | 396% | |
| Total Carbohydrate | 509.1 g | 185% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 50.4 g | ||
| Protein | 268.2 g | 536% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 6322 mg | 486% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 3743 mg | 80% | |
*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.
