We’ve taken our love for spinach artichoke dip and turned it into a lasagna! The result is a fantastic, indulgent lasagna that people will rave over! White Spinach Artichoke Lasagna combines the flavors of the classic dip you know and love but layers them into a decadent, creamy lasagna that’ll have you hooked in one bite.

Make it a feast by serving this with our homemade breadsticks and a simple arugula salad.

Why Our Recipe

  • A combination of a classic spinach artichoke dip layered into a creamy lasagna.
  • Uses a quick homemade béchamel sauce as a sauce to smother over every layer.
  • The lasagna sheets are soaked instead of boiled to free up your time to assemble.
A square of white spinach artichoke lasagna being lifted from the pan with melty cheese stretching.

When it comes to making lasagna, this also happens to be one of the easier ones to make. This lasagna recipe has three main components: the pasta, a spinach artichoke ricotta filling, and a simple bechamel sauce. It’s all topped with ooey gooey melted cheese. This might very well be the best lasagna of all time. You’ll have to give it a try and let us know if you agree!

Ingredient Notes

An overhead shot of fresh, wet, and dry ingredients needed to make white spinach artichoke lasagna.
  • Frozen Spinach: Be sure to fully thaw and drain the spinach to avoid making your lasagna soggy.
  • Artichoke Hearts: You can find canned or jarred artichoke hearts in the canned vegetable section of most grocery stores. Either will work, but ideally you’ll want them to be packed in water, not oil. Drain them well and chop them up.
  • Cream Cheese: Make sure the cream cheese is softened. You can microwave it for about 15-20 seconds if you need to speed things up.
  • Ricotta Cheese: Whole milk ricotta gives a creamier texture, but you can also use part-skim.
  • Mayonnaise: If you’re not a fan of mayo, you can swap it with the same amount of sour cream or plain Greek yogurt, but mayo is preferred for the tang.
  • Parmesan Cheese: Freshly grated Parmesan adds much more flavor than the pre-grated kind. For best results, buy a block of Parmesan and grate it at home.
  • Garlic: Freshly minced garlic will always have the best flavor.
  • Béchamel Sauce (Butter, Flour, Milk): Use whole milk for a richer béchamel sauce, though 2% milk works fine if you’re looking for a slightly lighter option.
  • Lasagna Sheets: We’re talking about the regular lasagna sheets, not the no-boil ones. You could use those, but they have a gummier texture and you’d need to skip our trick to soak them.
  • Shredded Mozzarella Cheese: Freshly shredded will give you the best melting.
  • Chopped Fresh Basil: A nice little pop of color and flavor to finish it off before serving.

Lasagna Pans

A lasagna pan is typically an extra deep, 9×13 baking dish designed to fit multiple layers of lasagna with plenty of room for sauce, filling, and cheese. A standard lasagna pan is about 9×13 inches and at least 3 inches deep. If you don’t have a deep lasagna pan, you might run into trouble fitting three full layers. In that case, you’ll have to adjust and stick to just two layers instead.

A GIF showing the layering of a white spinach artichoke lasagna.

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 an odd, gummy 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.

Quick 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.

A close up view of a square of white spinach artichoke lasagna on a plate with a bite taken out of it and a fork sitting on the corner of the plate.

Make-Ahead Instructions

You can easily assemble this White Spinach Artichoke Lasagna a day ahead of time and keep it in the fridge until you’re ready to bake. After fully assembling the lasagna, cover it tightly with plastic wrap or aluminum foil to prevent it from drying out, then store it in the refrigerator for up to 24 hours. Since it’s starting cold, you may need to add an extra 10-15 minutes of baking time to ensure it’s fully heated through.

Make it a Freezer Meal

Frozen lasagna is always a great freezer meal! It’s best to divide it into smaller portions so that it doesn’t take forever to bake later. This recipe, as written, will fill three 8×8-inch pans that are 2 inches deep, with two layers in each pan. Another option is to use individual-serving 5×5-inch or 6×4-inch pans. This recipe will make about six to eight individual servings, depending on the size of your pans. Bake from frozen at 375°F (190°C) for 50-60 minutes for smaller pans or individual portions.

Storage & Reheating Instructions

Refrigerate leftovers in an airtight container for up to 3 days.

Reheat individual servings in the microwave on high in 30-second increments, rotating in between for even heating. You can also reheat larger portions in a 350°F (175°C) oven for 15-20 minutes, or until warmed through.

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