Get ready for a mouthwatering experience with our Spinach Artichoke Lasagna. This recipe combines the classic flavors of spinach and artichoke in a deliciously cheesy and comforting dish.
Spinach Artichoke Lasagna
- 12 lasagna noodles
- 1 cup frozen chopped spinach, thawed and drained
- 1 can artichoke hearts, drained and chopped
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- Cook the lasagna noodles according to package instructions. Drain and set aside.
- In a large mixing bowl, combine the thawed spinach, chopped artichoke hearts, ricotta cheese, mozzarella cheese, Parmesan cheese, minced garlic, oregano, salt, and black pepper. Mix well.
- Preheat your oven to 375°F (190°C).
- In a baking dish, spread a thin layer of marinara sauce. Place a layer of lasagna noodles on top.
- Spread a portion of the spinach and artichoke mixture over the noodles. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce on top.
- Cover the baking dish with aluminum foil and bake for 25-30 minutes or until the lasagna is hot and bubbly.
- Remove the foil and bake for an additional 10 minutes to lightly brown the top.
- Let the lasagna cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.
Total Time: 1 hour
Yield: 8 servings
Nutritional Information (per serving):
Calories: 420 | Fat: 22g | Carbohydrates: 35g | Protein: 23g