Spinach Artichoke Lasagna

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

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.

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!

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.

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.

Remove from heat and stir in spinach and artichokes.

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.

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 stand for 5-10 minutes before cutting.

This lasagna is seriously so easy and so good.

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

Dig in!

Spinach Artichoke Lasagna

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

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Description

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

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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

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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.