Spinach Artichoke Lasagna

Spinach Artichoke Lasagna is a delightful dish that brings a twist to the beloved classic lasagna. This recipe combines the creamy richness of artichokes and spinach, layered between tender sheets of lasagna noodles, all enveloped in a slightly spicy tomato sauce. With every bite, you’ll experience a comforting blend of flavors that feels like a warm hug on a chilly evening. It’s the perfect meal to enjoy with family or friends, making it a wonderful choice for gatherings or cozy weeknight dinners. In this post, I’ll provide a detailed step-by-step guide to create this mouthwatering and easy-to-prepare dish.

Why You’ll Love This Recipe

This Spinach Artichoke Lasagna recipe stands out for several reasons. First, it features easy preparation and requires minimal ingredients, making it accessible even for novice chefs. The no-boil noodles cut down on time and effort, so you can enjoy a delicious, homemade meal without the hassle. A true crowd-pleaser, this dish blends delightfully creamy cheese and flavorful veggies, ensuring that everyone at the table will be asking for seconds. Plus, it’s a fantastic way to incorporate healthy greens into your diet in a delicious and comforting form.

Ingredients

To create this satisfying Spinach Artichoke Lasagna, you’ll need the following ingredients, each chosen for their fresh flavors and textures:

1 can (28 ounces) diced tomatoes: Juicy, vibrant tomatoes that form the base of our flavorful sauce.
¼ cup roughly chopped fresh basil: Aromatic and fragrant, adding a burst of freshness.
2 tablespoons olive oil: Rich and smooth, perfect for sautéing and adding depth to the sauce.
2 garlic cloves, pressed or minced: Bold and pungent, garlic will deepen the flavor of the dish.
½ teaspoon salt: Enhances the overall taste, making every ingredient shine.
¼ teaspoon red pepper flakes: A touch of spice to elevate the dish.
2 cups (16 ounces) low-fat cottage cheese: Creamy and rich, providing a luscious texture.
2 tablespoons olive oil (for sautéing): Adds flavor and moisture to the sautéed vegetables.
1 cup chopped red onion: Sweet and aromatic, adding layers of flavor.
½ teaspoon salt: As before, to elevate flavors just right.
4 cloves garlic, pressed or minced: For robust flavor in the vegetable mixture.
1 cup jarred or defrosted frozen artichokes, drained and quartered if necessary: Tender and nutty, giving the dish a sophisticated touch.
12 ounces baby spinach, preferably organic: Fresh, vibrant leaves that provide nutrients and color.
Freshly ground black pepper, to taste: A finishing touch to enhance every bite.
9 no-boil lasagna noodles: Convenient and easy, making assembly a breeze.
2 cups (5 ounces) shredded fontina cheese or low-moisture, part-skim mozzarella: Creamy melted goodness that binds the layers together.
Garnish: A sprinkling of additional chopped fresh basil for that final touch of freshness.

Step-by-Step Directions

Creating this Spinach Artichoke Lasagna is straightforward and enjoyable. Follow these step-by-step directions for a delicious outcome:

Preheat the oven to 425°F (220°C): Ensure that your oven is ready for baking.
Prepare the tomato sauce: Drain the diced tomatoes and blend them with the chopped basil, olive oil, minced garlic, salt, and red pepper flakes until the mixture is spreadable. Set aside to let flavors meld.
Blend the cottage cheese: Take 1 cup of cottage cheese and blend it until smooth. Transfer this creamy texture to a large mixing bowl.
Sauté the onion: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped red onion with a pinch of salt, cooking until the onion turns translucent. Follow with minced garlic, cooking for about a minute until fragrant.
Add artichokes and spinach: Incorporate the quartered artichokes and baby spinach into the skillet. Cook until the spinach wilts down and the moisture evaporates, creating a concentrated flavor.
Pulse the spinach mixture: Transfer the sautéed vegetable medley to a food processor and pulse until finely chopped. Mix this mixture back into the bowl with the blended cottage cheese and season with salt and freshly ground black pepper to taste.
Assemble the lasagna: In a baking dish, layer the bottom with a thin layer of tomato sauce. Place three no-boil lasagna noodles over the sauce, followed by half of the spinach mixture and a sprinkle of shredded cheese. Repeat the layering process with more noodles, spinach mixture, and cheese. Finish with a top layer of tomato sauce and cheese.
Cover and bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 18 minutes. Afterward, remove the foil and bake for another 12 minutes until the cheese is bubbly and golden.
Let cool before serving: Allow the lasagna to set for about 15 minutes before slicing and serving. Top with additional fresh basil for a hint of color and extra flavor. Enjoy!

Tips & Tricks

Freshness counts: Opt for fresh, organic spinach where possible. It not only enhances flavor but boosts nutritional value.
Make ahead: You can assemble the lasagna in advance and refrigerate it for a day before baking. Just add a few extra minutes to the cooking time.
Customize your cheese: Feel free to mix different cheeses for a more complex flavor profile. Try adding ricotta or Parmesan for a rich twist.

Serving Suggestions & Pairings

This Spinach Artichoke Lasagna pairs beautifully with a simple, crisp salad dressed with a light vinaigrette to cut through the richness. Garlic bread or toasted baguette slices are also excellent for mopping up sauce. It’s perfect for cozy family dinners, potlucks, or casual weekend gatherings with friends. A glass of sparkling water or a light white wine would complement this dish well for adults.

Nutritional Information

This Spinach Artichoke Lasagna serves about 8 portions. Each serving contains roughly 350 calories, along with a balance of protein, healthy fats, and carbohydrates. The inclusion of spinach and artichokes adds layers of vitamins and minerals, making it a nourishing choice. Pair this dish with seasonal vegetables for a complete and balanced meal.

Storing Tips & Variations

Storage: Leftover lasagna can be covered and refrigerated for up to three days. Ensure it’s cooled completely before covering to avoid moisture buildup.
Freezing: This lasagna freezes well! You can freeze an assembled lasagna before baking, wrapping it tightly in plastic wrap and aluminum foil. When ready to eat, just bake from frozen, adding extra time as needed.
Variations: Substitute other vegetables like zucchini or mushrooms into the spinach mixture for added flavor and nutrition. Use gluten-free pasta to cater to dietary restrictions.

Conclusion

I encourage you to try this Spinach Artichoke Lasagna recipe. It’s an easy yet impressive dish that will delight your taste buds and satisfy your cravings for comfort food. Once you’ve made it, share your experience and let me know how it turned out! Happy cooking!

FAQs

Can I use fresh lasagna noodles instead of no-boil?
Yes! If you prefer fresh noodles, you can use them, but you’ll need to adjust the cooking time accordingly. Just ensure they are cooked al dente before baking.
Is there a vegan alternative to this recipe?
Absolutely! Substitute the cheese with vegan alternatives like cashew cheese or vegan ricotta, and ensure your tomato sauce is free from animal products.
Can I add more vegetables to the recipe?
Yes! Feel free to add vegetables like mushrooms, zucchini, or bell peppers for more variety and flavor.
How long can I keep leftover lasagna?
Leftover lasagna can be stored in the refrigerator for about three days. Make sure it is stored in an airtight container.
What can I serve with lasagna?
A simple side salad, garlic bread, or steamed vegetables are all excellent accompaniments. They complement the richness of the lasagna beautifully!