spinach artichoke lasagna
Prep time
Cook time
Total time
Recipe type: Vegetarian
Cuisine: Italian
Serves: 8
  • 1 box no-boil lasagna noodles
  • 6 cups fresh spinach (1 standard bag)
  • 1 can artichokes
  • 1-2 tbsp olive oil
  • 2 garlic cloves
  • 1 15oz container ricotta
  • 2 cups shredded mozzarella cheese
  • 8 oz fresh sliced mozzarella
  • 1 cup grated parmesan
  • 2 tbsp butter
  • salt & pepper to taste
  1. Preheat oven to 375F.
  2. First, prepare the lasagna noodles. Fill a large bowl with hot water, and let the noodles soak for a few minutes until they soften slightly. Careful as they tend to stick to each other! Meanwhile, you can prepare the rest.
  3. Next, prep the artichokes. Drain and rinse well.
  4. In a small pan, heat the olive oil with the garlic on medium-high heat. When the oil is warm, add in the artichokes and saute until lightly golden brown. Add salt and pepper as needed.
  5. In a food processor, combine the ricotta cheese, ¼ cup of parmesan, ¼ cup of grated mozzarella, and half of the artichokes. Process until a smooth cream forms. Add more s&p as needed.
  6. Grab a 9x13 baking pan, and lightly grease the bottom and sides with some olive oil. Spread a small amount of the ricotta cream on the bottom, and top with one layer of lasagna noodles.
  7. Layer on more cream, ¼ of the artichoke pieces, spinach, fresh and grated mozzarella, and parmesan. Repeat until you have created 4 layers, saving a little more of the cream and cheese for the very top. Cut the 2 tbsp of butter into small pieces and scatter on the top.
  8. Cover tightly with foil, and bake for 35-40 minutes, then uncover and bake for 20 minutes more, until the top is golden brown and bubbly. You can also broil the lasagna for 1-2 minutes at the end, watching carefully!
  9. Let cool slightly then cut and enjoy!
Recipe by The Baking Fairy at https://www.thebakingfairy.net/2017/01/3-cheese-spinach-artichoke-lasagna/