White Spinach Artichoke Lasagna
User Reviews
5
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Prep Time
30 mins
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Cook Time
50 mins
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Total Time
1 hr 20 mins
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Servings
12 servings
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Calories
536 kcal
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Course
Main Course
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Cuisine
American
White Spinach Artichoke Lasagna
Description
White Spinach Artichoke Lasagna features a hearty filling of chopped spinach and artichokes mixed with cream cheese, ricotta, mayonnaise, Parmesan, and aromatic seasonings. This mixture provides a creamy and mildly tangy component that contrasts with the delicate pasta sheets soaked in water rather than pre-cooked, allowing for a tender but firm texture when baked. The béchamel sauce, made with butter, flour, milk, and seasoning, enriches the dish by adding a smooth, white sauce that binds the layers. Shredded mozzarella and extra Parmesan form a golden, cheesy crust on top.
The recipe includes a soaking step for the lasagna noodles to soften them before assembling, which is important to prevent toughness in the final bake. The layers are assembled in a deep baking dish to accommodate the filling and multiple pasta layers. Baking at 375°F ensures the flavors meld and the cheese topping browns nicely.
This lasagna pairs nicely with simple green salads and bread, making it suitable for a comforting vegetarian main course. It also works well as a make-ahead dish that can be assembled before baking.
Using a sufficiently deep pan is recommended to hold three layers. Adjusting the number of layers is possible if the pan is shallower, ensuring the filling does not overflow during baking.
Ingredients
Spinach Artichoke Filling
- 12 ounces spinach thawed and drained, frozen, chopped
- 14 ounces artichoke hearts chopped
- 8 ounces cream cheese softened
- 8 ounces ricotta cheese whole milk
- 1/4 cup mayonnaise
- 1/2 cup Parmesan Cheese freshly grated
- 3 cloves garlic minced
- 1/2 teaspoon basil dried
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Bechamel
- 1/3 cup butter salted
- 1/3 cup all-purpose flour
- 3 1/2 cups milk whole or 2%
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
To Assemble
- 1 pound lasagna pasta
- 4 cups mozzarella cheese shredded
- 1 cup Parmesan Cheese freshly grated
- 1/4 cup basil for garnish, chopped, fresh
Instructions
- Place 1 pound lasagna pasta in the bottom of a large pan. Pour hot tap water over the noodles, ensuring they are fully submerged. Let them soak for 30 minutes while you prepare the rest of your ingredients. Give the noodles an occasional gentle nudge to prevent them from sticking together. Drain when ready to assemble and set aside.
- Preheat the oven to 375°F (190°C). Lightly grease a deep 9x13-inch baking dish (at least 3 inches deep) to accommodate the lasagna's layers.
- Thaw 12 ounces frozen chopped spinach in the microwave according to package instructions. Once thawed, squeeze the spinach firmly with your hands or press it in a clean kitchen towel to remove as much water as possible. Set aside. Chop 14 ounces artichoke hearts and set those aside as well.
- In a large mixing bowl, combine 8 ounces cream cheese, 8 ounces whole milk ricotta cheese, 1/4 cup mayonnaise, 1/2 cup freshly grated Parmesan cheese, 3 cloves minced garlic, 1/2 teaspoon dried basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and well-mixed. Fold in the chopped artichoke hearts and drained spinach.
- In a medium saucepan, melt 1/3 cup salted butter over medium-high heat. Whisk in 1/3 cup all-purpose flour and cook for 2 minutes, stirring constantly, until the mixture is lightly browned. Slowly whisk in 3 1/2 cups milkContinue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and set aside.
- Layer 1: Spread a layer of béchamel sauce (about 3/4 cup) on the bottom of the prepared baking dish. Lay 4 lasagna noodles over the sauce. Spread 1/3 of the spinach artichoke filling evenly over the noodles. Sprinkle with about 1 cup of the shredded mozzarella cheese. Spoon 1/2 cup of béchamel sauce over the mozzarella, then sprinkle with 1/4 cup of the grated Parmesan cheese.
- Layer 2: Add another layer of pasta sheets. Spread 1/3 of the spinach artichoke filling evenly over the noodles. Sprinkle with another 1 cup of shredded mozzarella. Spoon 1/2 to 3/4 cup of béchamel sauce over the mozzarella, then sprinkle with 1/4 cup of the grated Parmesan cheese.
- Layer 3: Add another layer of pasta sheets. Spread the remaining spinach artichoke filling over the noodles. Sprinkle with 1 cup shredded mozzarella. Spoon 1/2 cup bechamel evenly over the top to cover the noodles, and sprinkle with the remaining Parmesan cheese (about 1/3 cup).
- To Top: Lay a final layer of lasagna noodles on top. Pour the remaining béchamel sauce (about 1 cup) over the noodles, spreading it evenly to fully cover the pasta. Sprinkle the remaining 1 cup mozzarella cheese and 1/4 cup Parmesan cheese over the sauce.
- Cover the lasagna loosely with aluminum foil, ensuring the foil does not touch the cheese. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the top is golden brown and bubbling.
- Let the lasagna rest for about 15 minutes before slicing. Garnish with freshly chopped basil before serving.
Notes
- Use a deep 9x13-inch pan at least 3 inches tall for three layers; use a shallower pan and fewer layers if needed.
- Soak lasagna noodles in hot water before assembly to soften without boiling, preventing overcooked texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 536kcal | 27% |
| Carbohydrates | 42g | 14% |
| Protein | 26g | 52% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 76mg | 25% |
| Sodium | 945mg | 39% |
| Potassium | 426mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 4413IU | 88% |
| Vitamin C | 9mg | 10% |
| Calcium | 549mg | 55% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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