artichoke spinach lasagna recipe

Written BySheba G Updated On
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The Best artichoke spinach lasagna recipe

I’ve been making artichoke spinach lasagna for years, and it’s always a crowd-pleaser. My family loves it, and it’s perfect for potlucks or family gatherings. The combination of artichoke hearts, fresh spinach, and ricotta cheese is a match made in heaven.

I like to serve it with a side salad or some crusty bread for a satisfying meal. This recipe is a great way to get your daily dose of veggies in, and the best part is that it’s easy to make ahead of time and reheat when you need it. I’ve also found that this lasagna freezes beautifully, so if you’re planning a busy week, you can make it on the weekend and enjoy it throughout the week.

The key to this recipe is using high-quality ingredients, especially the artichoke hearts. Look for ones that are packed in water and have no added preservatives. Fresh spinach is also essential – don’t even think about using frozen!

The result is a dish that’s both healthy and delicious, which is exactly what I want when I’m cooking for my family. I’ve served this at countless dinner parties and potlucks, and it’s always been a hit. My kids even ask for seconds (which is saying something!)

It’s also a great way to get your kids to eat their veggies – who wouldn’t want to eat a dish that’s basically just artichokes and cheese? As an added bonus, this recipe is relatively low-carb, making it perfect for those following a keto diet or just looking for a healthier option. In short, this artichoke spinach lasagna recipe is a game-changer – give it a try!

Artichoke Spinach Lasagna

4.8 from 1547 votes

A delicious and comforting lasagna featuring artichokes and spinach, baked to perfection with a rich cheese sauce. Perfect for a hearty dinner.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Spinach and Artichoke Filling

2 cups frozen spinach, thawed and drained
1 can artichoke hearts, drained and chopped
1 cup ricotta cheese
1 cup grated Parmesan cheese
1 egg
1 tsp garlic powder
1 tsp salt
1 tsp black pepper

For the Tomato Sauce

2 cups tomato sauce
1 onion, finely chopped
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1 tsp black pepper
1 tbsp olive oil

For the Cheese Sauce

2 cups heavy cream
2 cups grated mozzarella cheese
1 cup grated Parmesan cheese
1 tsp salt
1 tsp black pepper
1 tsp garlic powder

For Assembly

9 lasagna noodles, cooked according to package instructions
2 cups shredded mozzarella cheese

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large mixing bowl, combine thawed and drained spinach, chopped artichoke hearts, ricotta cheese, 1 cup grated Parmesan cheese, egg, garlic powder, salt, and black pepper.
3Mix well until all ingredients are thoroughly combined.
Set aside.
4In a large pot, heat olive oil over medium heat.
5Add chopped onion and minced garlic, sauté until the onion is translucent and the garlic is fragrant.
6Add tomato sauce, dried oregano, dried basil, salt, and black pepper.
7Stir well and simmer for 10 minutes, until the sauce has thickened slightly.
8Remove from heat and set aside.
9In a separate pot, heat heavy cream over medium heat until it just begins to simmer.
10Gradually add 2 cups grated mozzarella cheese and 1 cup grated Parmesan cheese, stirring continuously until the cheese is fully melted and the sauce is smooth.
11Season with salt, black pepper, and garlic powder.
12Remove from heat and set aside.
13In a large baking dish, spread a thin layer of tomato sauce on the bottom.
14Arrange a layer of cooked lasagna noodles, followed by a layer of the spinach and artichoke mixture, and a layer of the cheese sauce.
15Repeat with remaining noodles, spinach and artichoke mixture, and cheese sauce, ending with a layer of noodles.
16Top with shredded mozzarella cheese.
17Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
18Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
19Allow the lasagna to rest for 5-10 minutes before serving.

🔧Equipment

Mixing bowl
Large pot
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 18g❤️Cholesterol: 105mg🧂Sodium: 1200mg🌾Total Carbs: 32g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 25g

📝Notes

Tips: You can use fresh spinach and artichoke hearts if preferred. For a lighter version, use part-skim ricotta and mozzarella cheeses.

Watch Video Of How Artichoke Spinach Lasagna Works

One of my favorite things about this recipe is how versatile it is – whether you’re serving it at a dinner party or just want something healthy for your family dinner routine. This lasagna freezes beautifully and reheats well in the oven or microwave.

For reheating ideas, consider slicing off individual portions and freezing them on parchment-lined baking sheets before transferring them to an airtight container or freezer bag for up to 3 months storage. Alternatively, reheat individual portions directly from the freezer by microwaving on high for 2-3 minutes or oven-baking at 350°F (175°C) until hot through.

❓ Frequently Asked Questions About Artichoke Spinach Lasagna

Q: Can I use canned artichoke hearts instead of fresh?

A: While canned artichoke hearts are convenient, they can be high in sodium and may not have the same flavor as fresh ones. If you do choose to use canned, look for ones that are low-sodium or no-salt-added.

Q: How do I prevent the lasagna from becoming too soggy?

A: To avoid sogginess, make sure to cook the lasagna noodles al dente and don’t overcook them. Also, don’t overdo it with the sauce – you want just enough to coat the noodles without making them too wet.

Q: Can I substitute the ricotta cheese with something else?

A: While ricotta is essential to this recipe, you can substitute it with other soft cheeses like cottage cheese or mascarpone if you prefer.

Q: How do I store leftover lasagna?

A: To store leftover lasagna, let it cool completely before refrigerating or freezing. When refrigerating, wrap tightly in plastic wrap or aluminum foil and store in the fridge for up to 3 days. When freezing, wrap tightly in plastic wrap or aluminum foil and store in the freezer for up to 3 months.

Q: Can I make this recipe vegetarian by omitting the Parmesan cheese?

A: While Parmesan cheese adds flavor to this dish, you can omit it if you’re vegetarian or vegan. However, keep in mind that Parmesan cheese is often made from animal rennet, so be sure to choose a vegetarian-friendly option.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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