There’s something magical about a warm, bubbly lasagna coming out of the oven, isn’t there? This Spinach Artichoke Lasagna is my go-to recipe when I want to bring comfort and elegance to the dinner table. The creamy layers, packed with nutrient-rich spinach and artichokes, feel indulgent yet wholesome. It’s like your favorite spinach artichoke dip married a classic lasagna—perfection! 🥰
Whether you’re hosting a dinner party, meal prepping for the week, or just craving a cozy night in, this lasagna is a guaranteed crowd-pleaser. Plus, it’s easy to make ahead and customize to fit your family’s tastes!
Why You’ll Love This Spinach Artichoke Lasagna
- Rich & Creamy: Layers of cheesy béchamel sauce take this dish to the next level.
- Vegetarian-Friendly: A hearty, meatless meal that’s satisfying for everyone.
- Easy to Customize: Add mushrooms, swap cheeses, or make it gluten-free!
- Make Ahead: Perfect for prepping in advance—just bake when ready!
Ingredients You’ll Need
For the Lasagna:
- 9-12 lasagna noodles (regular or no-boil)
- 1 jar (14 oz) marinated artichoke hearts, drained and chopped
- 10 oz fresh spinach (or use frozen, thawed, and drained)
- 2 cups ricotta cheese (sub with cottage cheese if needed)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
For the Creamy Béchamel Sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour (swap for gluten-free flour if needed)
- 4 cups milk (I use whole milk, but plant-based milk works too!)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Pro Tip: Short on time? Use store-bought Alfredo sauce as a shortcut for the béchamel!
Step-by-Step Instructions
1. Prepare the Béchamel Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden. Gradually add the milk, whisking constantly to avoid lumps. Stir in garlic powder, salt, and pepper. Cook until thickened—about 5-7 minutes. Set aside.
2. Prepare the Spinach & Artichoke Mixture
In a large skillet, sauté the spinach over medium heat until wilted (skip this step if using frozen spinach). Mix the cooked spinach with the chopped artichoke hearts and set aside.
3. Assemble the Lasagna
Preheat your oven to 375°F (190°C). Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Layer as follows:
- Lasagna noodles
- Spinach and artichoke mixture
- Ricotta cheese
- Béchamel sauce
- Mozzarella and Parmesan cheese
Repeat the layers until all ingredients are used, finishing with a layer of béchamel and cheese on top.
4. Bake
Cover the dish with foil (spray with nonstick spray to prevent sticking) and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Pro Tips & Variations
- For a Gluten-Free Version: Use gluten-free lasagna noodles and flour.
- Add Fresh Herbs: Sprinkle chopped basil or parsley between layers for extra flavor.
- Make It Spicy: Add a pinch of red pepper flakes to the béchamel.
- Cheese Swaps: Try Gruyère or Fontina for a gourmet twist!
Pin-worthy Tip: For a golden, photo-ready top, broil the lasagna for 2-3 minutes after baking. Don’t take your eyes off it—it browns quickly!
Serving & Storage Suggestions
Let the lasagna cool for 10 minutes before slicing—it’ll hold its shape better! Serve with a crisp green salad and garlic bread for the ultimate comfort meal.
Leftovers? This lasagna keeps beautifully in the fridge for up to 4 days. Reheat individual portions in the microwave, or warm the entire dish in the oven at 350°F (175°C) for 20 minutes. It also freezes well—just wrap tightly and freeze for up to 3 months!
Pinterest-Worthy Presentation Tips
- Use a white or light-colored baking dish to make the golden cheese topping pop.
- Garnish with fresh parsley or basil for a touch of green—perfect for photos!
- Cut clean slices and plate on a rustic wooden board for extra charm.
- Take your photos near natural light, and don’t forget a little steam for that “just-out-of-the-oven” vibe! 📸
Don’t forget to pin this recipe for later and share your creations with me on social media! Tag me so I can see your gorgeous lasagna and give your post some love. ❤️
Common Questions About Spinach Artichoke Lasagna
Can I use frozen spinach?
Yes! Just thaw it first and squeeze out as much water as possible to avoid a watery lasagna.
Can I make this ahead of time?
Absolutely. Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add an extra 10 minutes of baking time if it goes straight from the fridge to the oven.
What’s the best way to reheat leftovers?
For best results, reheat in the oven at 350°F (175°C) until warmed through. You can also microwave individual portions if you’re in a hurry!
Ready to dive into this creamy, comforting lasagna? Trust me, it’s worth every cheesy bite! 🧡