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Spinach Artichoke Lasagna is my favorite lasagna recipe ever! This vegetarian dinner is a delicious twist on the classic Italian pasta dish.
This lasagna is basically like someone took a delicious, creamy spinach artichoke dip and layered it with cheese and pasta. Then baked it til it was warm and bubbly. It's SO good!! Perfect for company!

So excited to share this decadent twist on lasagna with you today. It’s basically like someone took a delicious, creamy spinach artichoke dip and layered it with cheese and pasta. Then baked it til it was warm and bubbly. It’s fabulous! It’s the perfect dinner for guests and family.

You’ll be surprised at how easy and fresh it is to make, too.

This lasagna is basically like someone took a delicious, creamy spinach artichoke dip and layered it with cheese and pasta. Then baked it til it was warm and bubbly. It's SO good!! Perfect for company!

Here’s all you need: baby spinach, artichoke hearts, oven-ready lasagna, Parmesan cheese, mozzarella cheese, garlic, flour, butter, and milk. Oh, and salt and pepper!

This lasagna is basically like someone took a delicious, creamy spinach artichoke dip and layered it with cheese and pasta. Then baked it til it was warm and bubbly. It's SO good!! Perfect for company!

You can totally use shredded Parmesan cheese from a bag here, but I bought a block of Parmesan and used my KitchenAid Slicer/Shredder Attachment. I seriously love this thing, especially for Parmesan cheese. It works great for any kind of cheese, but Parmesan is just so hard to shred by hand. Homemade shredded cheese has so much more flavor, but who has time for that? This attachment has been worth every penny because it works so fast. Plus Parmesan freezes REALLY well, so I just use what I need for a recipe and freeze the rest in a freezer Ziploc bag. Then I can pull it out whenever I need it and have fresh Parmesan cheese any time.

How to Make Spinach Artichoke Lasagna

First combine the baby spinach leaves and drained artichoke hearts in a food processor until smooth and creamy. If you don’t have a food processor, you can roughly chop the spinach leaves and artichoke hearts with a sharp knife.

This lasagna is basically like someone took a delicious, creamy spinach artichoke dip and layered it with cheese and pasta. Then baked it til it was warm and bubbly. It's SO good!! Perfect for company!

Next melt the butter and garlic in a large pot (I used a dutch oven) over medium heart. Whisk in the flour and cook, stirring occasionally for 2 minutes. Whisk in milk, salt, and pepper. Increase heat to medium high and bring to a boil. Add Parmesan cheese and stir until melted.

This lasagna is basically like someone took a delicious, creamy spinach artichoke dip and layered it with cheese and pasta. Then baked it til it was warm and bubbly. It's SO good!! Perfect for company!

Remove from heat and stir in spinach and artichokes.

This lasagna is basically like someone took a delicious, creamy spinach artichoke dip and layered it with cheese and pasta. Then baked it til it was warm and bubbly. It's SO good!! Perfect for company!

Now it’s time to make your layers!

Spread 1 cup sauce in the bottom of a well greased 9×13 baking dish. Top with 4 noodles. Spread 2 cups sauce over noodles. Top with 1.5 cups mozzarella cheese. Break noodles if necessary to fit the baking dish.

Layer 4 noodles, top with 2 cups sauce, 1.5 cups mozzarella cheese, and 4 more noodles. Top with remaining sauce and mozzarella cheese.

This lasagna is basically like someone took a delicious, creamy spinach artichoke dip and layered it with cheese and pasta. Then baked it til it was warm and bubbly. It's SO good!! Perfect for company!

Cover with aluminum foil and bake at 375 degrees F for 40 minutes.

This lasagna is basically like someone took a delicious, creamy spinach artichoke dip and layered it with cheese and pasta. Then baked it til it was warm and bubbly. It's SO good!! Perfect for company!

Remove foil and bake for 10-15 more minutes until browned and bubbly.

Let stand for 5-10 minutes before cutting.

This lasagna is basically like someone took a delicious, creamy spinach artichoke dip and layered it with cheese and pasta. Then baked it til it was warm and bubbly. It's SO good!! Perfect for company!

This lasagna is seriously so easy and so good.

The creamy, cheesy layers and the bubbly crispy top are the perfect combination!

This lasagna is basically like someone took a delicious, creamy spinach artichoke dip and layered it with cheese and pasta. Then baked it til it was warm and bubbly. It's SO good!! Perfect for company!

Dig in!

This lasagna is basically like someone took a delicious, creamy spinach artichoke dip and layered it with cheese and pasta. Then baked it til it was warm and bubbly. It's SO good!! Perfect for company!
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Spinach Artichoke Lasagna

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Italian

Description

Spinach Artichoke Lasagna is my favorite lasagna recipe ever! This vegetarian dinner is a delicious twist on the classic Italian pasta dish.

Scale

Ingredients

  • 3 cups fresh baby spinach
  • 2 (14-ounce) cans artichoke hearts, well drained
  • 6 tablespoons butter
  • 6 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded Parmesan cheese
  • 12 oven ready lasagna noodles
  • 4 cups shredded mozzarella cheese

Instructions

  1. Preheat oven to 375 degrees F. Spray a 9×13″ baking dish with non-stick cooking spray.
  2. Combine spinach and artichoke hearts in a food processor until smooth and creamy. (Or chop each separately with a knife until roughly chopped)
  3. Melt butter and garlic in a large pot over medium heat until just melted. Whisk in the flour and cook, stirring occasionally for 2 minutes. Whisk in milk, salt, and pepper. Increase heat to medium high and bring to a boil. Add Parmesan cheese and stir until melted. Remove from heat and stir in spinach and artichokes.
  4. Spread 1 cup sauce in the bottom of prepared dish. Top with 4 noodles. Spread 2 cups sauce over noodles. Top with 1.5 cups mozzarella cheese. Layer 4 more noodles, top with 2 cups sauce, 1.5 cups mozzarella cheese, and final 4 noodles. Top with remaining sauce and mozzarella cheese. (Tip: Break noodles if necessary to fit the baking dish.)
  5. Cover with aluminum foil and bake at 375 degrees F for 40 minutes. Remove foil and bake for 10-15 more minutes until browned and bubbly. Let lasagna stand for 5-10 minutes before cutting.

Keywords: best homemade pasta recipe, spinach lasagna, spinach lasagna recipe, spinach lasagna vegetarian, vegetarian lasagna, vegetarian lasagna recipe, vegetarian lasagna with spinach, best lasagna recipe, best lasagna recipe in the world, homemade lasagna recipe

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32 Responses
  1. Andrea

    This is so delicious! To make it faster I have been using
    Neuman’s Own roasted garlic alfredo sauce. So yummy, so quick & easy!

  2. Patrcia

    Would love to make lasagna recipes this weekend but wondering which artichoke hearts should I use. The picture shows marinated and the recipe lists canned. Question was asked before but never answered and the two types of artichokes have very different flavor profiles.
    Love your blog and wonderful recipes!

  3. Catrina

    Mine is in the oven now! So fast and easy to put together. Can’t wait to try it. Also think chicken layered in would be amazing too! thanks for the recipe.

  4. Karol

    On the picture of ingredients it shows marinated artichokes . On the list of ingredients it says artichokes (hearts). Which one is it or does it make a difference?

    1. Rusty

      Finally someone else saw what I saw. The fact is that Marinated artichoke and can artichokes are two very different items, which one is it?

  5. Jen

    This is an excellent recipe, the sauce is rich with delicious depth of flavor. Everyone I made it for absolutely loved it. I will definitely make this again. Great for potlucks or entertaining company.

  6. Anna

    This looks yummy! I wonder how it would work to throw some extra spinach leaves between the layers to give it a little more texture.

  7. Estefania

    This sounds and looks delicious! I want to make it with chicken breast, do you have any recipes that would go well with this lasagna?

  8. Kathy Barth

    I could not wait to make this lasagna. It turned out perfect from start to finish. I really get tired of red sauce, meat and gobs of cheese. It is a very rich recipe, not sure how to tone it down. I was going to try ricotta (low-fat) mixed with the spinach/artichoke mixture, and a lighter parmesan sauce. Bottom line, I think most people would like this as it. I served with lamb roast and roasted veggies.

  9. Carol

    The problem I run into with lasagna recipes is that I run out of sauce if I layer the recommended amount. This calls for 5 + cups of sauce. Do you have that much with this recipe, or should you increase amounts of milk, etc.?

  10. Sharon @ savormania

    I absolutely LOVE this idea!!! Never thought about making lasagna with artichoke before… I’ll definitely give this a try.

    1. Christina

      Neither my husband or I eat artichoke. We switched it up and blended asparagus and a little zucchini with the spinach and added that to the sauce – we loooooved it and will definitely make it again!

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Meet Kevin & Amanda

Kevin and Amanda

We love to travel and to eat! Here we share our favorite quick and easy recipes for busy weeknight dinners, plus travel tips and guides for our favorite places around the world. Meet our Boston Terriers. Take a tour of our house. If you have any questions about what camera I use or how I edit my photos, check out my photography tutorials.

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