Spinach Artichoke Pesto Lasagna
Dive into layers of comfort with this Spinach Artichoke Pesto Lasagna—a luscious, veggie-forward twist on the classic Italian favorite. Creamy ricotta blended with sautéed spinach, briny artichoke hearts, and herbaceous pesto creates a filling that’s equal parts decadent and refreshing. Each layer is brought together with tender lasagna noodles and a velvety garlic-infused cream sauce, then topped with a golden, bubbling trio of mozzarella and Parmesan cheeses. Perfectly balanced in flavors and textures, this crowd-pleasing, oven-baked dish is ideal for family dinners or special occasions. Plus, with its indulgently cheesy and veggie-packed composition, this lasagna will satisfy herbivores and omnivores alike. Make it ahead or enjoy freshly baked—either way, it’s destined to become a household favorite!
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Recipe Information
Ingredients
- 12 pieces lasagna noodles
- 8 cups fresh spinach
- 2 cups artichoke hearts (canned or jarred, drained and chopped)
- 2 cups ricotta cheese
- 3 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 cup store-bought or homemade pesto
- 1 cup heavy cream
- 3 pieces garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a small amount of olive oil and set aside.
Cook the lasagna noodles according to the package instructions. Drain and lay them flat on a clean kitchen towel to prevent sticking.
In a large skillet over medium heat, heat the olive oil. Add the minced garlic and cook for 1 minute until fragrant. Add the fresh spinach and sauté until wilted, about 3 minutes. Remove from heat, season with salt and pepper, and allow to cool slightly.
In a large mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, and the pesto. Stir in the sautéed spinach and chopped artichoke hearts until evenly combined.
In a small saucepan over low heat, warm the heavy cream and mix in 1/2 cup of mozzarella cheese, stirring until the cheese is melted and the mixture is smooth. This will serve as the creamy sauce for the lasagna.
Spread a thin layer of the creamy sauce on the bottom of the prepared baking dish. Place a layer of lasagna noodles over the sauce.
Spread 1/3 of the spinach-artichoke-pesto filling over the noodles. Drizzle with some of the creamy sauce and sprinkle a bit of mozzarella cheese on top. Repeat this layering process (noodles, filling, sauce, cheese) two more times, ending with a final layer of noodles.
Cover the top layer of noodles with the remaining creamy sauce and sprinkle generously with the remaining mozzarella and Parmesan cheeses.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Remove from the oven and let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
6789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 360.9 g | 463% | |
| Saturated Fat | 158.7 g | 794% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 905 mg | 302% | |
| Sodium | 9453 mg | 411% | |
| Total Carbohydrate | 635.3 g | 231% | |
| Dietary Fiber | 58.0 g | 207% | |
| Total Sugars | 39.8 g | ||
| Protein | 277.2 g | 554% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 6241 mg | 480% | |
| Iron | 48.8 mg | 271% | |
| Potassium | 3181 mg | 68% | |
*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.
