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Spinach Artichoke Lasagna

A delightful combination of creamy ricotta, fresh spinach, and rich artichokes layered between luscious noodles, perfect for family gatherings or cozy dinners.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 375
Ingredients Method Notes

Ingredients
  

Lasagna Ingredients
  • 1 box no-boil lasagna noodles Perfect for saving time and energy
  • 6 cups fresh spinach Adds vibrant color and nutrients
  • 1 can artichokes Offering a tangy and savory depth to the dish
  • 1-2 tbsp olive oil For sautéing and enhancing the flavors
  • 2 cloves garlic Aromatic and flavorful when cooked
  • 1 15 oz container ricotta Creamy and smooth, providing a luscious base
  • 2 cups shredded mozzarella cheese Melty and gooey for that delightful stretch
  • 8 oz fresh sliced mozzarella Adds a rich layer of flavor
  • 1 cup grated parmesan Giving a nutty finish to the dish
  • 2 tbsp butter Adding richness to the top layer
  • Salt & pepper to taste Essential for balancing the flavors

Method
 

Preparation
  1. Preheat your oven to 375°F.
  2. Prepare the lasagna noodles by soaking them in hot water for a few minutes.
  3. Drain and rinse the canned artichokes.
  4. In a small pan, heat olive oil and sauté minced garlic and artichokes until lightly golden.
  5. In a food processor, combine ricotta, 1/4 cup of grated parmesan, 1/4 cup of shredded mozzarella, and half of the sautéed artichokes. Process until smooth.
Assembly
  1. Grease a 9×13 baking pan with olive oil.
  2. Spread a small amount of ricotta cream on the bottom, then add a layer of noodles.
  3. Spread more ricotta cream over the noodles, followed by 1/4 of the remaining artichokes, a generous amount of spinach, and some of the sliced and grated cheeses. Repeat until you have four layers.
  4. Scatter butter over the top layer of cheese.
Baking
  1. Cover with foil and bake for 35-40 minutes.
  2. Remove foil and bake uncovered for another 20 minutes until golden brown.
  3. Optional: Broil for 1-2 minutes for an extra golden top, watching carefully.
Serving
  1. Allow the lasagna to cool slightly before cutting into it. Serve hot.

Notes

You can assemble the lasagna a day in advance. Use frozen spinach if preferred, ensuring it's thawed and drained. Add vegetables like mushrooms or zucchini for variation.