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Spinach Artichoke Lasagna takes all the flavors you love from spinach artichoke dip and turns it into an amazingly delicious lasagna. The balance between layers of bechamel, noodles, and the spinach artichoke mixture is perfection!

Bird's eye view of a Spinach Artichoke Lasagna in a baking dish.

This is an incredibly easy recipes to make! I’ve taken my recipe for spinach artichoke dip and combined it with my recipe for the most amazing lasagna. The result is a fantastic, indulgent lasagna that people will rave over! This lasagna recipe has three main components: the pasta, a spinach artichoke ricotta filling, and a simple bechamel sauce. You’ll also need some mozzarella and parmesan cheese for assembly.

Lasagna Pasta Shortcut

I’ve given you the best hack ever for your lasagna noodles and included it as part of the recipe. No boil lasagna noodles work, but they often end up a bit of an odd texture and absorb too much liquid in the recipe. Instead, I use regular lasagna noodles and STILL don’t boil them. All you have to do is place them into a container and pour hot water over them. Let them soak for 30 minutes and they’ll be tender enough to use in the recipe. Don’t worry, they will finish cooking in the oven. This allows you to get the rest of your ingredients ready to assemble your lasagna, without having to pay attention to it.

PRO TIP: Move them around after the first 5 minutes to help prevent the pasta sheets from sticking to each other. A simple swish and swirl in the pan should do it.

Lasagna noodles in a glass baking dish covered with water.

SPINACH NOTE: This recipe calls for frozen chopped spinach that has been thawed and drained. You can cook this in the microwave in a matter of minutes, but the spinach needs to be drained well. You don’t want a  lot of extra water in this recipe so squeeze out as much of the water as you can.

ARTICHOKE NOTE: You can use either marinated artichoke hearts or artichoke harts that have been canned in water for this recipe.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Slice of spinach artichoke on a white plate.
Spinach Artichoke Lasagna takes all the flavors you love from spinach artichoke dip and turns it into an amazingly delicious lasagna. The balance between layers of cheese, noodles, and the spinach artichoke mixture is perfection!
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Ingredients

Spinach Artichoke Filling

  • 8 ounces cream cheese softened
  • 8 ounces whole milk ricotta
  • 1/4 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 3 cloves minced garlic
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 14 ounces artichoke hearts chopped
  • 12 ounces frozen chopped spinach thawed and drained

Bechamel

  • 1/3 cup salted butter
  • 1/3 cup all-purpose flour
  • 3 1/2 cups 2% or whole milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

To Assemble

  • 1 pound lasagna noodles
  • 2 1/2 cups shredded mozzarella cheese
  • 1 cup freshly grated parmesan cheese
  • 1/4 cup sliced basil for garnish
Instructions
  • Place lasagna pasta sheets into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.
  • Preheat oven to 375 degrees. Lightly grease a deep 9x13 pan.
  • For the spinach artichoke filling: In a mixing bowl, mix together cream cheese, ricotta, mayonnaise, Parmesan cheese, garlic, basil, salt, and pepper. Gently stir in artichoke hearts and spinach. Set aside.
  • For the bechamel: melt butter in a medium sized saucepan over medium high heat. Whisk in flour and cook 2 minutes to brown. Slowly whisk in milk. Season with salt and pepper to taste.
  • To assemble, spread about 1 cup of bechamel in the bottom of the prepared pan. Place 4 noodles on top to cover. Spread with 1/3 of the spinach artichoke mixture. Top with 1/2 of mozzarella cheese. Spoon 1 1/2 cups bechamel over mozzarella, then sprinkle with 1/4 cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of bechamel to cover the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to allow cheese to brown. Serve hot.
Notes

Nutrition

Calories: 540kcal | Carbohydrates: 39g | Protein: 22g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 82mg | Sodium: 765mg | Potassium: 362mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4560IU | Vitamin C: 8.8mg | Calcium: 450mg | Iron: 1.9mg
Course: Dinner
Cuisine: American
Keyword: Spinach Artichoke Lasagna

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Vera

5 stars
This is amazing! I cut the recipe in roughly 1/2 and used an 8×8 square pan. I used 5 oz fresh spinach, 6.5 oz jar of artichokes. I sauteed some garlic for the sauce because I just love garlic. Can’t wait to make it again.

Brandi Houston

This recipe is amazing and a big hit with my family. Even the ones that normally eat things like this. You defiantly need more bechamel. I used heavy cream ilo milk but ended up adding milk to what was left of my bechamel so I could finish my layers.

I will be making this again.

Michelle

I made this recipe for Good Friday. I added a little nutmeg to the bechamel. It was delish! My only criticism is that in the recipe it says to use 1/2 of the mozzarella per layer, however there’s 4 layers. Also the bechamel amount doesn’t cover what the recipe calls for (1 cup then 3 layers at 1 1/2 cups then 1 cup on top = 5 1/2 cups). I’ll definitely adjust for next time, but this recipe is definitely a keeper!!

Brandi Houston

I agree I ended up adding milk to what I had left of the bechamel so I had enough to finish..

Shirley A Harrison

5 stars
So great tasting! As family is into heat added a bit of cayenne pepper and red pepper flakes to spinach and lemon zest, WOW!!!! Will make again and again and again!

Addie

5 stars
Delicious. Loved it. Can this be frozen before baked?

Yes, you can freeze before baking, but be sure to fully thaw before baking.

Ann

Can I make this one day in advance and keep in fridge before baking?

Yes! It will take a little longer to bake when coming straight from the fridge though.

Tammie Harrington

5 stars
This is so delicious! My co-workers ask me to make this for every potluck.

nimrod

5 stars
We made this for a few friends. They loved it. My wife did not change the recipe but for the next time we decided to add a sprinkle of lemon juice to the spinach and something to make it a little more spicy. Great vegetarian dish. .

Susan

Genius on the lasagne noodles. Can’t wait to try this.

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