Spinach Artichoke Lasagna

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

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


  1. Cook the lasagna noodles according to package instructions. Drain and set aside.
  2. 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.
  3. Preheat your oven to 375°F (190°C).
  4. In a baking dish, spread a thin layer of marinara sauce. Place a layer of lasagna noodles on top.
  5. 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.
  6. Cover the baking dish with aluminum foil and bake for 25-30 minutes or until the lasagna is hot and bubbly.
  7. Remove the foil and bake for an additional 10 minutes to lightly brown the top.
  8. 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

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