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White Spinach Artichoke Lasagna
5 from 102 votes

White Spinach Artichoke Lasagna

This White Spinach Artichoke Lasagna layers creamy spinach and artichoke filling with tender lasagna noodles and a smooth béchamel sauce. The filling combines cream cheese, ricotta, mayonnaise, Parmesan, garlic, and herbs, creating a rich texture and balanced flavor. The béchamel adds a velvety base that molds the layers together while the mozzarella and Parmesan topping melts to a golden finish. It’s ideal for those who enjoy a vegetable-forward lasagna with a white sauce base, offering a twist on the traditional tomato lasagna.

Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
Servings: 12 servings
Calories: 536 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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).
  9. 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.
  10. 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.
  11. 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

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 536

% 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.