Spinach and Artichoke Lasagna is packed with layers of no-boil noodles, chopped spinach, artichoke hearts, white cream sauce (known as béchamel), and shredded cheeses. If you love the creaminess of spinach and artichoke dip, then you’ll love this delicious flavor of lasagna. It’s an ideal and nutritious meal for everyone to keep on rotation.
We adore our baked artichoke and spinach dip and thought it would be a delicious idea to turn our two favorite veggies into a delicious meal.
Reasons to LOVE this Spinach and Artichoke Lasagna:
- Lasagna is one of the most popular comfort foods.
- It’s a modern twist with healthier ingredients, and of course, plenty of produce.
- This spinach and artichoke lasagna is very light.
- Delicious tasting, and loaded with nutrient-dense veggies.
- It’s packed with protein!
- Both spinach and artichoke hearts are full of vitamins and minerals, including B vitamins, vitamin K, and antioxidants.
- Perfect meal for the whole family to enjoy! 😉
What is Béchamel Sauce?
Béchamel sauce is a cream sauce traditionally made from a white roux and milk mixture. It is referred to as a white cream sauce, made with 3 ingredients, butter, flour, and milk, and it’s widely used in Italian and French cuisine.
For Our Spinach and Artichoke Lasagna…
There are 3 easy steps to making this spinach and artichoke lasagna. (includes Step-by-Step photos)
- First Step: Flavor the Veggies: It’s best to saute the onion and garlic first, then add the veggies and seasonings to flavor them.
- Second Step: Make the White Sauce: In a medium pot, heat butter, and milk, then whisk in the flour and nutmeg and simmer until the cream mixture thickens and it’s ready to use.
- Last Step: Assemble the Lasagna: For this recipe, you will only need 9 (no-boil) lasagna sheets. Each layer will contain only 3 lasagna noodles, with a layer of veggies, cream, and shredded cheeses, along with grated pecorino.
Ingredients Needed for our Spinach and Artichoke Lasagna…
For this recipe, you will need:
- olive oil – to saute the veggies for a few minutes
- frozen artichoke hearts, and frozen chopped spinach – you can get these from supermarket’s frozen section.
- onion and garlic – to flavor the veggies.
- milk – at least 4 cups of low-fat milk, is preferred.
- all-purpose flour
- no-boil lasagna sheets
- package of shredded cheeses – I used Quattro Formaggi, which is a blend of Parmesan, Asiago, Fontina, and Provolone cheeses.
- some seasonings – salt, black pepper, cayenne, and nutmeg.
- grated cheese – pecorino to add additional flavor.
(*Full recipe card below!)
How to Make Spinach and Artichoke Lasagna (Step-by-Step!)…
1. Thaw The Veggies and Chop Artichoke Hearts:
- You can thaw veggies overnight in packages. Or thaw them in a bowl on your counter, if you prefer.
- Next, you will need to chop the artichokes in a food processor, or you can chop by hand with a sharp knife and cutting board. Do this in small batches if you need to.
2. Sauté the Vegetables:
- In a very large skillet, heat olive oil, and butter, and saute onions and garlic, until they are golden and caramelized. Add in the chopped artichokes and chopped spinach, along with the seasonings. Stir to combine on low heat, for only one minute.
- This is to warm the veggies while flavoring them, not necessarily to cook them. Cover with a lid, or with a sheet of foil on top, and remove from the heat.
3. Make the Béchamel Sauce (white cream sauce):
- Over moderate heat, melt butter in a saucepot, pour in the milk and whisk in the flour and nutmeg. Simmer over low heat until the cream slightly thickens, and “sticks” to the back of a wooden spoon. Then remove from heat.
Now you are ready to make the lasagna!
4. ASSEMBLE the 1st Half of the LASAGNA:
A. Use a 9 x 13-inch baking dish. Lightly spray with cooking spray on the bottom. Then, pour in one cup of the white cream sauce.
B. Place 3 lasagna sheets, evenly spaced, side-by-side over the cream sauce. Take only “half “of the veggie mixture and spoon it over the lasagna sheets and in one even layer.
C. Pour one-third of the remaining white cream sauce over the veggies.
D. Sprinkle with 2 tablespoons of pecorino cheese, then with shredded cheese on top.
5. CONTINUE with 2nd HALF of the LASAGNA:
E. Lay 3 lasagna sheets on top.
F. Spoon the remaining veggie mixture into an even layer.
G. Spoon half of the remaining cream sauce on top. Sprinkle with shredded cheese.
H. Top with the remaining 3 lasagna noodles. Pour the remaining cream sauce, (here is where you can stir in some half & half into the cream sauce to give you additional sauce to cover the noodles). Sprinkle with shredded cheese on top.
6. Cover and Bake:
Cover with foil wrap and bake in a preheated oven at 400 degrees F. for 35 minutes. Then remove the foil wrap, and bake for an additional 5 to 10 minutes, until the cheese melted and the edges are golden brown.
Remove and sprinkle with fresh chopped parsley and grated pecorino cheese on top. Cut into squares and serve.
Notes and Tips for Success…
- If the cream sauce turns out to be too thick, you can easily stir in some half-n-half, or add a little more milk.
- If you feel you need a little more cream sauce to top the final lasagna noodles, you may also pour some heavy cream over the top, about 1/4 cup.
- I used a blend of cheeses in one package, called “Quattro Formaggi” with four kinds of Italian cheeses shredded. But you can use other shredded cheeses, like shredded mozzarella, fontina, and even gruyere with this recipe.
- I prefer frozen artichoke hearts, which are already cleaned. You can get these at Trader Joe’s or the Bird’s Eye brand in any supermarket.
Can we use “fresh” spinach instead of frozen?
Yes, you can. Be sure to coarsely chop it, rinse, and drain. Do not squeeze excess liquid from them, you will need the moisture for this recipe. Then add it in small batches to the skillet and stir into the mixture. Cover the skillet until the spinach wilts. Give it a final stir to incorporate into the mixture.
Can we use marinated artichoke hearts, ones in a jar or can?
Yes, you may. Be sure to use about 12 ounces, drain all the liquid, rinse, and chop them.
To Store, Reheat and Freeze…
- To Store: Allow the lasagna to cool completely before storing. Cover with foil or clear wrap and keep it chilled in the refrigerator for up to 3 days.
2. To Reheat: Transfer the amount of lasagna needed to reheat. You can reheat in either the microwave or a preheated oven for a few minutes.
3. To Freeze: Because it is made with the Bechamel sauce, it is best to bake the lasagna first, as you normally would, then allow it to cool. Once cooled, wrap it tightly with foil and then place it into the freezer. You can then heat it back up without any noticeable difference from when it was fresh.
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Additional Delicious Recipes for Lasagna…
- Best Vegetable Lasagna
- Easy Meat Lasagna with No-Boil Noodles – Lightened!
- Homemade Lasagna with Vegetables
- Best Zucchini Lasagna – without Noodles! (Gluten-Free)
- How to Make Lasagna with No-Boil Noodles (4 Easy Steps)
- 16-ounces (454grams) frozen chopped spinach - thawed (do not drain)
- 12-ounces (340grams) of frozen artichoke hearts - thawed, rinsed, chopped
- 2 Tbsp. olive oil
- 2 Tbsp. butter - divided
- 1 large onion - chopped
- 4 garlic cloves - diced
- 1 + 1/2 tsp. salt
- fresh cracked black pepper
- 1/8 tsp. cayenne pepper
- 1/3 cup vegetable broth
- 9 (no-boil) lasagna sheets
- 1 + 3/4 cups shredded 4-cheeses blend
- 4 Tbsp. of grated pecorino cheese
- freshly chopped parsley, as garnish
FOR THE WHITE CREAM SAUCE:
- 3 Tbsp. butter
- 4 cups of low-fat milk
- 1/3 cup all-purpose flour
- 1/8 tsp. nutmeg
- optional: 1/4 cup Half & Half
1. Preheat the oven to 400 degrees F (204C). Lightly coat a 9 x 13-inch (3 qt.) baking dish with cooking spray. Set it aside.
2. In a large non-stick skillet, heat olive oil and 2 tablespoons of butter over low heat. Toss in chopped onion and diced garlic and saute until the onions are caramelized, and golden, about 5 minutes.
3. Meanwhile, place the artichoke hearts into a food processor and pulse until the artichokes are finely chopped.
4. Add the chopped artichokes and chopped spinach to the skillet. Pour in the vegetable broth and stir to combine. Season the veggies with 1 + 1/2 teaspoons of salt, cayenne pepper, and some black pepper to taste. Turn off the heat. Remove from heat and cover with a lid, to keep the veggies warm and moist.
MAKE THE WHITE SAUCE:
1. In a medium-size saucepot, melt butter, and pour in the milk. Heat over moderate heat until the milk is warm.
2. Whisk in the flour and nutmeg, and use a wooden spoon to stir until the cream mixture is smooth and slightly thickens, stirring often, for about 6 to 8 minutes. Do not bring to a boil. Turn off the heat, and remove it from heat. The sauce will continue to thicken as it rests.
ASSEMBLE THE LASAGNA:
1. In the prepared baking dish, pour in 1 cup of white sauce on the bottom of the dish.
2. Top with 3 lasagna sheets, evenly spaced crosswise in the dish.
3. Top with half the spinach and artichoke mixture. Spread the mixture into a single layer, evenly.
4. Spoon a thin layer (about 1/3 remaining) of white sauce over the veggies. Then sprinkle with the shredded cheese, about 1/2 cup. Sprinkle with 2 tablespoons of pecorino cheese on top.
5. Make a second layer with 3 lasagna sheets. Spoon some white sauce over the mixture, and top with shredded cheeses.
6. Top with the remaining 3 lasagna sheets. Spoon the remaining sauce ( here is where if the sauce is too thick, you can stir in 1/4 cup of half & half) to cover the lasagna sheets.
7. Sprinkle with shredded cheeses on top. Cover with foil.
8. BAKE on the middle rack, for 35 to 40 minutes. Remove the foil, and bake for an additional 10 to 15 minutes until the cheese melted, and it's bubbling around the edges.
9. Remove from the oven, allow the lasagna to rest for 5 to 10 minutes before cutting. Scatter with fresh chopped parsley and sprinkle with 2 remaining tablespoons of grated pecorino cheese on top. Cut into squares and serve.
Yields: 8 servings
Keep in mind, I used a package blend called "Quattro Formaggi" with four kinds of Italian cheeses shredded. But you can use shredded mozzarella, fontina, or even gruyere with this recipe.
Serving Size:1 serving
Amount Per Serving: Calories: 321Total Fat: 16gSaturated Fat: 8gCholesterol: 41mgCarbohydrates: 31gFiber: 4gSugar: 8gProtein: 15g
Any questions? ... ask away!
If you try our recipe for spinach and artichoke lasagna, let us know and leave a comment below. We’d love to hear from you.
Happy and Healthy Cooking! 🙂
…thanks for stopping by!
xo anna and liz