When the craving for something warm, creamy, and indulgent hits, this cheesy spinach and artichoke lasagna is exactly what your dinner table needs. It's like your favorite spinach artichoke dip got an upgrade and turned into a satisfying, cozy main course. This dish is a rich, flavorful, and slightly unconventional spin on traditional lasagna—perfect for vegetarians or anyone looking for a hearty meatless lasagna recipe that doesn’t compromise on taste or texture. Layered with tender noodles, a luscious mix of cheeses, creamy béchamel, savory sautéed vegetables, and marinated artichokes, this lasagna is pure comfort food with a gourmet twist.
Cheesy Spinach and Artichoke Lasagna
Prep Time 30 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Main Course
Cuisine Italian
Large skillet Ideal for sautéing vegetables. A sauté pan or even a nonstick wok can substitute nicely.
Medium saucepan Needed for the béchamel. A heavy-bottomed pot helps prevent burning.
Mixing bowls At least two—one for the cheese filling and another for prepping veggies.
9x13-inch baking dish This standard size helps create uniform layers.
Whisk Essential for smoothing sauces.
Spatula or Large Spoon For spreading layers evenly.
Aluminum foil Prevents over-browning during baking.
For the Filling
- 2 tablespoons olive oil
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 1 10 oz bag fresh spinach (or 1 cup frozen spinach, thawed and drained)
- 1 14 oz can artichoke hearts, drained and chopped
- 1 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- Salt and pepper to taste
- Pinch of ground nutmeg optional but recommended
For the Béchamel Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese
For Assembly
- 9 cooked lasagna noodles or no-boil noodles
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded fontina or provolone optional, for extra cheesiness
- Additional grated Parmesan for topping
- Fresh basil or parsley for garnish
Sauté the Vegetables
Heat the olive oil in a large skillet over medium heat. Sauté the onions until translucent, about 5 minutes. Add garlic and cook for 30 seconds more. Stir in fresh spinach and cook until wilted—if using frozen spinach, make sure to thoroughly drain it to avoid watering down your filling. Mix in the chopped artichokes, season with salt, pepper, and a pinch of nutmeg, then set the mixture aside to cool slightly. This veggie blend forms the flavorful heart of this spinach lasagna recipe.
Prepare the Cheese Filling
In a bowl, stir together ricotta cheese, grated Parmesan, and one egg until creamy. Fold in the cooled spinach-artichoke mixture. The result is reminiscent of spinach and ricotta lasagna, but with an extra layer of flavor thanks to the artichokes.
Make the Béchamel Sauce
In a medium saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for about 2 minutes until lightly golden. Gradually whisk in the milk, stirring constantly until thickened, about 6–8 minutes. Add salt, pepper, garlic powder, and Parmesan, then remove from heat. This creamy white sauce is a luxurious alternative to tomato sauce, making this an easy lasagna recipe that feels elegant.
Assemble the Lasagna
Preheat your oven to 375°F (190°C). In your greased baking dish, spread a thin layer of béchamel. Lay down three lasagna noodles. Add one-third of the spinach-artichoke cheese mixture, drizzle with béchamel, and sprinkle generously with mozzarella. Repeat these layers twice, finishing with a layer of noodles topped with béchamel and plenty of shredded cheese. Sprinkle with extra Parmesan for that crisp, golden top.
Bake and Let Rest
Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for 15–20 minutes, until the top is golden and bubbly. For a restaurant-style finish, broil the top for the last 2 minutes—watch it closely! Let it rest for 10–15 minutes so the layers can set before slicing. This pause makes a huge difference in how cleanly it cuts.
Pro Tip: If you’re feeling adventurous, drizzle a swirl of pesto over the top after baking—it gives a nod to pesto lasagna with a herby, fragrant lift.
Perfect Pairings
This cheesy spinach artichoke lasagna is rich and creamy, so pairing it with lighter, acidic sides creates a nice contrast. A simple green salad with lemon vinaigrette or balsamic reduction brings brightness. Roasted vegetables—especially carrots, Brussels sprouts, or cherry tomatoes—add earthiness and color. If you want a full Italian spread, a first course of tomato bruschetta or even a mushroom lasagna recipe-inspired stuffed mushroom appetizer would be fitting.
For wine lovers, a crisp Sauvignon Blanc or Pinot Grigio works beautifully. For something cozier, a light-bodied red like Pinot Noir complements the cheesy richness without overwhelming it. And for a fun twist, serve with sparkling lemonade or a fizzy basil-cucumber soda.
This dish also makes a great vegetarian centerpiece at gatherings, right alongside more classic options like spinach lasagna roll ups or even a lasagna with spinach and meat for variety.
FAQs (Quick Hits)
1. Can I use frozen spinach?
Yes! Just thaw and squeeze out all the water before using.
2. What can I use instead of ricotta?
Cottage cheese works well in any lasagna recipe with ricotta, though the texture is slightly different.
3. Can I add meat?
Definitely—shredded chicken or ground turkey is great if you're craving a chicken and spinach lasagna or a hybrid lasagna with spinach and meat.
4. How do I store leftovers?
Refrigerate up to 4 days or freeze tightly wrapped for up to 2 months.
5. Can I use this filling for spinach lasagna roll ups?
Yes—spread the filling onto cooked noodles, roll them up, and bake with béchamel and cheese on top.
