Spinach Artichoke Lasagna Recipe

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Spinach Artichoke Lasagna Recipe:I’ve been making this spinach and artichoke lasagna recipe for almost ten years, and it gets great feedback. I’m presenting it once more today along with some updated pictures and a tutorial video. To complete your supper, you’ll find plenty more serving ideas below.

This recipe was initially developed for our friend Scott. I had nothing to offer him when he came to the blog asking for a lasagna recipe to make for his wife, Sara! If you’ve liked my Best Vegetable Lasagna and Vegan Lasagna, you’ll love this one too! It served as the foundation for those recipes.

I discovered the wonders of no-boil lasagna noodles with this recipe; they are so much faster and easier to prepare. It also has  a simple, no-cook, diced tomato sauce with basil and garlic that tastes so fresh. Try it, and you’ll see!


Spinach Artichoke Lasagna Recipe


White Spinach Artichoke Lasagna



Tomato sauce (or substitute 2 cups prepared marinara sauce)

  • 1 can (28 ounces) diced tomatoes
  • ¼ cup roughly chopped fresh basil
  • 2 tablespoons olive oil
  • 2 garlic cloves, pressed or minced
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes


Spinach artichoke mixture

  • 2 cups (16 ounces) low fat cottage cheese
  • 2 tablespoons olive oil
  • 1 cup chopped red onion (about 1 smallish red onion)
  • ¼ teaspoon salt
  • 4 cloves garlic, pressed or minced
  • 1 cup jarred or defrosted frozen artichokes, drained (simply omit for a classic spinach lasagna), quartered if necessary
  • 12 ounces baby spinach, preferably organic
  • Freshly ground black pepper, to taste


Remaining lasagna ingredients

  • 9 no-boil lasagna noodles
  • 2 cups (5 ounces) shredded fontina cheese or low-moisture, part-skim mozzarella
  • Garnish: sprinkling of additional chopped fresh basil



  • Set oven temperature to 425 degrees Fahrenheit. First, put the tomatoes in a fine colander or mesh sieve and let them drain for a minute to remove extra juice before making the tomato sauce. Place the drained tomatoes in the food processor’s bowl. Incorporate the garlic, basil, olive oil, salt, and pepper flakes. About ten pulses of the mixture should be enough to break down the tomatoes into a spreadable consistency. You should have roughly 2 cups of sauce after pouring the ingredients into a bowl for later use.


  • After cleaning, put the food processor back in the machine. Transfer one cup of the cottage cheese into the processor and process for one minute, or until the mixture is smooth. Pour the ingredients into a sizable mixing basin. You may just put the food processor back into the machine without cleaning the bowl this time as you will need it later.


  • Put two teaspoons of olive oil in a big skillet and bring it up to medium. Add ¼ teaspoon of salt and chopped onion to the oil after it begins to shimmer. Cook for 4 to 5 minutes, stirring frequently, or until the onion is soft and transparent. Add the garlic and simmer for about 30 seconds, stirring regularly, until fragrant.


  • Place the spinach-artichoke mixture in the food processor bowl and pulse 12 to 15 times, or until the contents are finely chopped but not puréed. Spoon the blend into the cottage cheese bowl that has been beaten. Add the remaining cottage cheese on top and thoroughly combine. Use salt and pepper to season to taste. It’s time to assemble the lasagna!


  • Evenly cover the bottom of a 9-inch square baking dish with ½ cup tomato sauce. Top with three layers of lasagna noodles, overlapping the sides if needed. Evenly distribute half of the spinach mixture onto the noodles. Add ½ cup tomato sauce on top, followed by ½ cup of shredded cheese.


  • Add three more noodles and then the leftover spinach mixture on top. Top with ½ cup shredded cheese. (In this layer, we will not be using tomato sauce.) After adding three more noodles on top, cover the noodles equally with the remaining tomato sauce. Evenly scatter one cup of shredded cheese on top.


  • Cover the top of the lasagna with a sheet of parchment paper or tightly wrap it in aluminum foil, making sure the foil stays away from the cheese. Bake, covered, for eighteen minutes; then, take off the lid, turn the pan 180 degrees, and bake for a further twelve minutes, or until the top is starting to get spotted. Take the lasagna out of the oven and allow it to cool for fifteen minutes before adding chopped basil and slicing



Baked Feta Pasta




  • Recipe loosely derived from a few lasagnas found in The Complete Vegetarian Cookbook, with thanks to Gimme Some Oven and Serious Eats.
  • Make it gluten-free by using Jovial brand gluten-free no-bake lasagna noodles.


Nutrition Facts

  • Serves 8 Amount Per Serving
  • Calories 384 %
  • Total Fat 18.3g 23%
  • Saturated Fat 7.1g
  • Trans Fat 0g
  • Polyunsaturated Fat 1.9g
  • Monounsaturated Fat 7.8g 0%
  • Cholesterol 38.1mg 13%
  • Sodium 757.5mg 33%
  • Total Carbohydrate 39g 14%
  • Dietary Fiber 7.5g 27%
  • Sugars 6.8g
  • Protein 20.8g 42%
  • Vitamin A 33%
  • Vitamin C 27%
  • Calcium 23%
  • Iron 18%
  • Vitamin D2%
  • Magnesium 25%
  • Potassium 15%
  • Zinc 25%
    Phosphorus 29%
  • Thiamin (B1) 62%
  • Riboflavin (B2)34%
  • Niacin (B3)28%
  • Vitamin B622%
  • Folic Acid (B9)38%
  • Vitamin B1230%
  • Vitamin E10%
  • Vitamin K223%

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