Spinach Artichoke Lasagna
User Reviews
4.8
93 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
40 mins
-
Total Time
55 mins
-
Servings
4
-
Calories
633 kcal
-
Course
Main Course
-
Cuisine
Italian
Spinach Artichoke Lasagna
Report
Spinach Artichoke Lasagna layers no-boil noodles with a creamy filling of ricotta, mozzarella, parmesan, chopped spinach, and marinated artichoke hearts, seasoned with herbs and spices. Topped with shredded mozzarella and baked until bubbly, it offers a rich, cheesy texture balanced by the vegetables, making it a vegetarian main or side dish.
Description
This Spinach Artichoke Lasagna features a cheese filling blending ricotta, shredded mozzarella, and grated parmesan mixed with chopped spinach and drained marinated artichoke hearts. Seasonings include onion and garlic powder, oregano, salt, and a touch of red chili flakes for subtle heat.
The lasagna is assembled in layers within an oiled baking pan, starting with no-boil noodles broken to fit, spread with pasta sauce, and the cheese-vegetable mixture. Multiple layers build up the filling, topped at the end with mozzarella cheese for a melty, golden crust. The assembled dish is covered and baked to cook the noodles through and meld the flavors.
To serve, the lasagna can be released from the push pan by pressing the sides down carefully, allowing the layers to maintain their shape for an attractive presentation. Gloves are recommended when handling the hot pan.
Share:
Ingredients
Spinach Artichoke Filling
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 1/2 cup parmesan grated
- 3 cups spinach chopped
- 1 can artichoke hearts 14 oz, drained and chopped, marinated
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt to taste
- 1/4 teaspoon red chili flakes adjust to taste
- 1/2 teaspoon oregano
Layering Lasagna
- 1 teaspoon olive oil to grease cake pan
- 9 lasagna sheets no-boil, oven ready
- 3/4 cup pasta sauce
- 1/2 cup mozzarella cheese shredded, to top at end
Instructions
Prepare the cheese filling
- Mix ricotta, mozzarella and parmesan in a large bowl. Then add in the onion powder, garlic powder, oregano, salt, chopped spinach and mix it well with the cheese. Now mix in the chopped marinated artichokes hearts.
Layer the Lasagna
- Grease a 6"x3" push pan with oil. Make a layer of the no-boil noodles by breaking them and fitting them to cover the bottom of the pan. (7"x3" baking pan will work too)
- Spread 2-3 tablespoons of pasta sauce evenly over the noodles. Then layer the half of the spinach artichoke cheese filling on it. Add another layer of pasta sauce.
- Add another layer of the no-boil noodles, breaking and fitting them around the pan. Add the rest of the spinach artichoke cheese filling on it. Add another layer of pasta sauce.
- Now the final layer of no-boil noodles and pasta sauce over it. Spread the shredded mozzarella for the cheesy top of the lasagna. Cover the baking pan with aluminum foil (try to not touch the shredded cheese on top).
Instant Pot Method
- Add 1 cup of water to the Instant Pot insert and place a trivet with handles (or place a long foil sling). Put the covered baking pan on the trivet. Close Instant Pot with vent in sealing position.
- Cook on Manual or Pressure Cook mode at high pressure for 25 mins. When the instant pot beeps, let the pressure release naturally for 10 minutes. Then quick release the pressure manually.
- Open the Instant Pot and carefully take out the lasagna pan. Remove the foil, making sure that liquid does not drip into the lasagna. Let it sit for about 5-7 minutes in the baking pan, and it will cool down a bit.
- (optional) Place the baking pan in the oven under the broiler for about 5 minutes or until the cheese on the top has browned.
Oven Method
- Follow the same steps to assemble the lasagna. You can also use a square pan for the oven, and not have to break and fit in the lasagna noodles.Preheat oven to 350ºF and bake covered for 40 minutes. Then uncover and bake for 15 minutes. Let it cool down before cutting the lasagna.
- Take the lasagna out of the baking pan. Spinach Artichoke Lasagna is ready to be enjoyed.
Notes
- Use a 6"x3" push pan or a 7"x3" baking pan to assemble and bake the lasagna.
- Carefully release the baked lasagna by pressing the sides of the push pan downward onto a can placed on a plate, then slide it out with a spatula.
- Wear oven mitts when handling the hot pan for safety.
Nutrition Information
Show Details
Calories
633kcal
(32%)
Carbohydrates
53g
(18%)
Protein
30g
(60%)
Fat
32g
(49%)
Saturated Fat
14g
(70%)
Cholesterol
73mg
(24%)
Sodium
1153mg
(48%)
Potassium
444mg
(9%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
3990IU
(80%)
Vitamin C
30.4mg
(34%)
Calcium
545mg
(55%)
Iron
4.1mg
(23%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 633 kcal
% Daily Value*
| Calories | 633kcal | 32% |
| Carbohydrates | 53g | 18% |
| Protein | 30g | 60% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 73mg | 24% |
| Sodium | 1153mg | 48% |
| Potassium | 444mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 3990IU | 80% |
| Vitamin C | 30.4mg | 34% |
| Calcium | 545mg | 55% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
93 reviews
Excellent
Other Recipes
You'll Also Love
