If you are looking to change up your traditional lasagna recipe – you need to try this easy recipe for Spinach Artichoke Lasagna. It will become your new favorite lasagna recipe. It’s a delicious lasagna recipe!

There are many reasons why I love this recipe. If you love spinach artichoke dip – you will love this meal. The prep time is quick and easy because you use no boil noodles. And it’s a great recipe if you are looking for a vegetarian lasagna recipe.

This is also a great recipe because there is minimal prep work. You don’t need to cook anything in a sauté pan and you can use a jar of your favorite Alfredo sauce. It’s a nice change from a heavier lasagna made with a meat and marinara sauce.

A few weeks ago I had a vegetarian pizza with artichokes and spinach and I have really wanted to make a dish with similar flavors.

This lasagna has similar flavors but it’s not pizza 🙂 (You can only eat pizza so many times!)  This lasagna has just a few ingredients!

 

Tips to make this artichoke spinach lasagna recipe:

• You can chop the artichokes with a knife or pulse them in the bowl of a food processor. It all depends on how big you want the pieces of artichokes in your spinach artichoke mixture.
• The white sauce is a combination of your favorite jar of Alfredo sauce and some chicken broth. I like to mix hot water and chicken bullion instead of buying boxes of chicken stock. 
• If you need to cook lasagna noodles, make sure they are al dente so they finish cooking in the oven. 
• Use a large baking dish or casserole dish – an 8×8 or 9×9 square pan will be too small. 
• ​Easily turn these into spinach artichoke lasagna roll ups by using cooked lasagna noodles. 
• You can substitute the spinach artichoke ricotta filling for cottage cheese. Just pour the cottage cheese in place of the ricotta cheese. 
• I prefer fresh spinach and not frozen spinach for this recipe. 

 

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Easy Spinach Artichoke Lasagna Recipe

 

• 5 oz. fresh baby spinach
• 1 can (16 oz.) artichoke hearts
• 2 tablespoons pesto
• 2 cups ricotta cheese
• 2 cups Alfredo sauce
• ¼ cup chicken broth
• 2 cups mozzarella cheese
• parmesan cheese – to taste
• 1 package no boil lasagna noodles

Instructions:

Heat oven to 375*. Lightly grease the bottom of the pan with a little olive oil or cooking spray. 

Drain excess liquid from the artichokes and chop into bite-sized pieces.

In a large bowl, combine spinach, artichoke, ricotta cheese, and pesto and mix well.

In a separate bowl, combine Alfredo pasta sauce and broth*.

It’s lasagna assembly time! 

Pour a little bit of Alfredo sauce on the bottom of the baking dish. 

Add a few uncooked lasagna noodles to the bottom of the pan. (Don’t overlap – you want a single layer of lasagna noodles.) 

Add about 1/3 layer of ricotta cheese mixture on top of the lasagna noodles. (Grab a couple large handfuls of spinach until it covers the noodles.)  

Sprinkle about a cup mozzarella cheese and top with some of the Alfredo sauce. (About 1/3 of the Alfredo mixture.)

Repeat this with the remaining spinach mixture, cheese and sauce until you run out. It should be about 3 layers. When you get to the last level of spinach mixture don’t add the sauce and cheese, instead, add another layer of lasagna noodles. Then top with the remaining Alfredo sauce and top with the rest of the mozzarella cheese.

Make sure the cream sauce and the noodles go to the edges of the pan.

Cover with aluminum foil and bake for 30-35 minutes. Then remove the foil and bake for an additional 5-10 minutes until the cheese becomes golden brown. (Total cooking time is 35-40 minutes.)

The total time for this recipe is about an hour. 

Serve and enjoy. This recipe makes about 6 servings.

*Tip – pour the chicken broth into the almost empty jar and shake it around to get out all the Alfredo sauce.

If you are tired of your regular lasagna, try this fun recipe. It’s great for a date night or as your main dish any night of the week!

 

 

Yield: 6

Easy Spinach Artichoke Lasagna

Print

This is a great alternative recipe to regular lasagna. It's also a vegitarian meal. It's made with spinach and artichokes and used alfredo sauce. It's so good and easy to make! 

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 40 minutes

Ingredients

• 5 oz. fresh baby spinach
• 1 can (16 oz.) artichoke hearts, diced
• 2 tablespoons pesto
• 2 cups ricotta cheese
• 2 cups Alfredo sauce
• ¼ cup chicken broth
• 2 cups mozzarella cheese
• 1 package lasagna noodles

Instructions

1. Preheat the oven to 375*.  In a large bowl, combine spinach, artichoke, ricotta cheese, and pesto and mix well. 
2. In a separate bowl, combine Alfredo sauce and broth*. 
3. Pour a little bit of Alfredo sauce on the bottom of a 9x13 pan. 
4. Add a few lasagna noodles to the bottom of the pan.
5. Add about 1/3 of the spinach mix on top of the lasagna noodles.  
6. Sprinkle the mozzarella cheese and top with a little bit of Alfredo sauce.  
7. Repeat until you run out of ingredients but when you get to the last level of
8. spinach mixture and add another layer of lasagna noodles. Then top with the remaining Alfredo Sauce and top with the remaining mozzarella cheese.  
9. Cover with aluminum foil and bake for 30- 35 minutes. Then remove the foil and bake for an additional 5­10 minutes until the cheese begins to brown. 

Notes

*Tip ­pour the chicken broth into the almost empty jar and shake it around to get out all 
the Alfredo sauce.  

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 632Total Fat: 52gSaturated Fat: 30gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 156mgSodium: 1207mgCarbohydrates: 15gFiber: 1gSugar: 2gProtein: 29g

This is just an estimate.

Did you make this recipe?

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