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Cheesy Spinach and Artichoke Lasagna

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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Italian
Servings 8

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Sauté the Vegetables

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.