Spinach Artichoke Lasagna Recipe

If you’re on the hunt for a comforting, yet fresh take on a classic Italian favorite, you’re in for a treat with this Spinach Artichoke Lasagna Recipe. I love this because it brings together the creamy goodness of spinach and artichokes with a simple homemade tomato sauce, layered perfectly between tender noodles and gooey cheese. Stick around—I’m going to share all my best tips so your lasagna comes out just right every time!

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Ingredients You’ll Need

Every ingredient in this Spinach Artichoke Lasagna Recipe works harmoniously to create layers of flavor and texture that you won’t forget. When shopping, look for fresh baby spinach and good-quality artichokes—these really make a difference!

• Diced tomatoes: Choose good-quality canned tomatoes for a rich, fresh-tasting sauce.
• Fresh basil: Roughly chopped basil adds wonderful herbaceous brightness.
• Olive oil: Use extra virgin for the best flavor, especially in the sauce and for sautéing.
• Garlic cloves: Fresh minced or pressed garlic gives that savory punch you want.
• Salt and red pepper flakes: Balance and a little kick to the sauce.
• Low-fat cottage cheese: Blended smooth, it’s the creamy base that keeps this lasagna lighter than usual.
• Chopped red onion: Adds sweetness and depth when cooked.
• Jarred or frozen artichokes: Quarter if needed, they bring a delicate tangy flavor and lovely texture.
• Baby spinach: High-quality, organic if possible, to keep the layers vibrant and fresh.
• Freshly ground black pepper: To season everything perfectly.
• No-boil lasagna noodles: Saves time and layers beautifully without pre-cooking.
• Shredded fontina or part-skim mozzarella cheese: For melty, gooey cheesy goodness.

Variations

I’m all for making recipes your own, and this Spinach Artichoke Lasagna Recipe is no exception. I’ve tried it with a few twists adding some extra zing or making it more indulgent to suit different moods and occasions.

• Adding protein: Once, I stirred in some cooked shredded chicken into the spinach mixture and it made a fantastic hearty dinner for a cold night.
• Cheese swaps: If you crave a sharper bite, substituting fontina for parmesan or adding ricotta makes the flavor pop in a delicious way.
• Spicy touch: I like upping the red pepper flakes for a subtle heat—my family enjoys this hint of spice with the creamy layers.
• Gluten-free option: Using gluten-free no-boil noodles works like a charm and no one notices a difference.

How to Make Spinach Artichoke Lasagna Recipe

Step 1: Craft Your Homemade Tomato Sauce

Start by draining the canned diced tomatoes in a mesh sieve—you want to catch that extra watery juice so your sauce isn’t too runny. Next, toss your drained tomatoes into a food processor with the fresh basil, olive oil, garlic, salt, and red pepper flakes. Pulse about 10 times until you get a spreadable, chunky sauce. This quick homemade sauce is the secret that makes the whole lasagna pop with fresh flavor.

Step 2: Whip the Cottage Cheese Until Smooth

Rinse the food processor out, then add half the cottage cheese and blend for a minute until silky smooth. This step makes the cheese layer light and creamy without any lumps, which I always appreciate—it blends so well into the spinach mix.

Step 3: Sauté Spinach, Artichokes, and Onions for Maximum Flavor

Heat olive oil in a large skillet, toss in your chopped onions with a pinch of salt, and cook until translucent (about 4-5 minutes). Then add garlic and cook for just 30 seconds—it’s important not to burn it. Add artichokes and spinach in batches, stirring until everything is soft and much of the moisture has evaporated—this takes about 12 minutes. I found removing excess water here stops the lasagna from getting soggy, which is a game-changer.

Step 4: Blend the Veggies and Combine with Cheese

Pop the spinach and artichoke mixture back into the food processor and pulse until finely chopped but not pureed—you want some texture here! Stir this into the whipped cottage cheese bowl, then add the remaining cottage cheese, seasoning everything with salt and pepper to taste. This mixture is creamy, flavorful, and ready to layer.

Step 5: Layer Your Lasagna Like a Pro

Spread a half cup of your tomato sauce evenly over the bottom of a 9-inch square baking dish to keep things moist. Arrange three no-boil lasagna noodles on top, overlapping slightly. Spread half the spinach mixture, then half the tomato sauce, and sprinkle with half a cup of shredded cheese. Repeat with another noodle layer, spinach mixture, and cheese (skip the tomato sauce this time). Finish with the last three noodles, the remaining tomato sauce, and the final cup of shredded cheese. Trust me, the layering is so satisfying and the noodles cook perfectly this way.

Step 6: Bake and Let It Rest

Cover the dish with parchment or foil (but don’t let foil touch the cheese—that can cause sticking). Bake at 425°F for 18 minutes, then remove the cover and rotate the pan 180°. Continue baking for about 12 more minutes until the top is golden and spotty brown. Let it cool for about 15 minutes before slicing—it helps everything set nicely so you get clean portions.

How to Serve Spinach Artichoke Lasagna Recipe

Garnishes

I love sprinkling a little extra chopped fresh basil over each serving—it adds a lovely pop of color and that fresh herbal aroma that just elevates the dish. Sometimes a light drizzle of good olive oil brings even more richness to the plate.

Side Dishes

My favorite sides are a crisp green salad with a lemon vinaigrette and some garlic bread to mop up any extra sauce. Roasted veggies like zucchini or asparagus also pair wonderfully if you want to keep it on the lighter side.

Creative Ways to Present

For a gathering, I sometimes bake this recipe in individual ramekins—everyone gets their own perfectly layered mini lasagna, which looks so inviting! Using colorful dishes or garnishing with edible flowers also makes it extra special for celebrations.

Make Ahead and Storage

Storing Leftovers

I store leftover lasagna tightly covered in the fridge, and it actually tastes even better the next day once the flavors have had time to mingle. Just reheat individual slices gently in the oven or microwave for perfect comfort food at lunch or dinner.

Freezing

This lasagna freezes beautifully. I recommend slicing it before freezing and wrapping slices individually or covering the whole dish tightly. When ready, thaw overnight in the fridge and bake until warmed through—this saved me on many busy nights!

Reheating

To reheat without drying it out, cover the lasagna slice with foil and warm in a 350°F oven for about 20 minutes. If you’re short on time, a quick microwave zap with a damp paper towel over the top also works well to maintain moisture.

FAQs

Final Thoughts

This Spinach Artichoke Lasagna Recipe has become one of my go-to dishes whenever I want something comforting but still fresh and veggie-packed. It’s one of those meals that looks impressive but is surprisingly easy to pull together, and it’s a guaranteed crowd-pleaser. I hope you enjoy making it as much as my family does—I promise it’ll become a favorite in your recipe rotation too!

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