this White Spinach Artichoke Lasagna, a creamy, cheesy masterpiece that’s perfect for every occasion. Whether you’re hosting a dinner party or preparing a hearty weeknight meal, this vegetarian twist on the classic lasagna is sure to impress. With layers of creamy spinach artichoke filling, luscious béchamel sauce, and gooey mozzarella, every bite is a celebration of flavor and texture.

If you’re looking for a dish that’s both satisfying and elegant, this lasagna is your answer. Let’s dive into decadence and make this crowd-pleasing favorite!

Why You’ll Crave This White Spinach Artichoke Lasagna :

This lasagna is a showstopper for a reason:

• Creamy and Flavorful: The spinach and artichoke filling, inspired by the classic dip, is rich and satisfying.
• Perfect for Any Occasion: From casual family dinners to holiday feasts, this dish fits right in.
• Vegetarian-Friendly: A hearty and flavorful option that even meat-lovers will enjoy.
• Customizable: Add your own twist with different ingredients or flavors.

Ingredients White Spinach Artichoke Lasagna :

For the Spinach Artichoke Filling:

• 12 oz frozen chopped spinach: Thawed and drained to remove excess water.
• 14 oz artichoke hearts: Chopped for a tender, tangy addition.
• 8 oz cream cheese: Softened for easy mixing and a creamy texture.
• 8 oz whole milk ricotta cheese: Adds a light, fluffy layer.
• ¼ cup mayonnaise: Enhances the richness of the filling.
• ½ cup Parmesan cheese: Freshly grated for sharp, nutty flavor.
• 3 cloves garlic: Minced for aromatic depth.
• ½ tsp dried basil: Adds a hint of herbaceous flavor.
• ¼ tsp salt and black pepper: For balanced seasoning.

For the Béchamel Sauce:

• ⅓ cup salted butter: Creates the rich base for the sauce.
• ⅓ cup all-purpose flour: Thickens the sauce to perfection.
• 3 ½ cups milk: Whole or 2% for creaminess.
• ¼ tsp salt and black pepper: Enhances the sauce without overpowering it.

To Assemble:

• 1 lb lasagna noodles: Soaked to save time and ensure perfect layering.
• 4 cups shredded mozzarella cheese: Melts into gooey perfection.
• 1 cup Parmesan cheese: For a golden, cheesy top.
• ¼ cup fresh basil: Chopped for garnish and a fresh finish.

Step-by-Step Instructions :

Step 1: Prepare the Noodles

1. Place lasagna noodles in a large pan and cover with hot tap water. Let them soak for 30 minutes, stirring occasionally to prevent sticking.
2. Drain the noodles and set aside.

Step 2: Make the Spinach Artichoke Filling

1. Thaw frozen spinach and squeeze out excess water.
2. In a large bowl, combine cream cheese, ricotta, mayonnaise, Parmesan, garlic, basil, salt, and pepper.
3. Fold in the spinach and chopped artichokes until the mixture is well combined.

Step 3: Prepare the Béchamel Sauce

1. In a medium saucepan, melt butter over medium-high heat. Whisk in flour and cook for 2 minutes, stirring constantly.
2. Gradually add milk, whisking to combine. Cook for 5-7 minutes, stirring frequently, until thickened.
3. Season with salt and pepper. Remove from heat.

Step 4: Assemble the Lasagna

1. Preheat the oven to 375°F and grease a deep 9×13-inch baking dish.
2. Spread ¾ cup of béchamel sauce on the bottom of the dish. Lay 4 lasagna noodles over the sauce.
3. Spread ⅓ of the spinach artichoke filling evenly over the noodles. Sprinkle 1 cup mozzarella and drizzle ½ cup béchamel sauce.
4. Repeat layers two more times.
5. Finish with a final layer of noodles, béchamel sauce, and the remaining mozzarella and Parmesan.

Step 5: Bake

1. Cover the dish loosely with foil and bake for 25 minutes.
2. Remove the foil and bake for another 25 minutes until the top is golden brown and bubbling.
3. Let the lasagna rest for 15 minutes before slicing. Garnish with fresh basil.

Tips for Luscious Lasagna :

1. Drain Spinach Thoroughly: Prevents the filling from becoming watery.
2. Layer Evenly: Ensures even cooking and perfect slices.
3. Use Fresh Cheese: Pre-shredded cheese contains anti-caking agents that affect melting.
4. Let It Rest: Allows the layers to set, making it easier to cut.

Variations :

• Sun-Dried Tomato Twist: Add chopped sun-dried tomatoes to the filling for a tangy kick.
• Spicy Kick: Sprinkle red pepper flakes or add chopped jalapeños for heat.
• Protein Boost: Include shredded chicken or crumbled tofu for added protein.
• Gluten-Free Option: Use gluten-free lasagna noodles and flour alternatives for the béchamel.

Serving Suggestions :

• Pair this lasagna with a crisp green salad or garlic bread.
• Serve with a glass of white wine like Pinot Grigio for a sophisticated touch.
• Leftovers make an excellent lunch, reheated in the oven or microwave.

Leftover Magic :

Transform your leftovers into a gourmet meal:

• Stuffed Peppers: Use the filling for bell peppers and bake until tender.
• Lasagna Soup: Stir chunks of lasagna into a pot of tomato soup for a cozy twist.
• Pizza Topping: Spread leftover filling on pizza dough and top with mozzarella for a unique flatbread.

Please remember to SHARE on Facebook and PIN IT!

FOLLOW ME ON PINTEREST BY CLICKING HERE <——

★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

White Spinach Artichoke Lasagna

Print

Enjoy this creamy, cheesy White Spinach Artichoke Lasagna as a comforting dinner or show-stopping centerpiece for your next gathering!

Prep Time 30 minutes

Cook Time 50 minutes

Total Time 1 hour 20 minutes

Ingredients

• For the Spinach Artichoke Filling:
• 12 oz frozen chopped spinach (thawed and drained)
• 14 oz artichoke hearts (chopped)
• 8 oz cream cheese (softened)
• 8 oz whole milk ricotta cheese
• 1/4 cup mayonnaise
• 1/2 cup freshly grated Parmesan cheese
• 3 cloves garlic (minced)
• 1/2 tsp dried basil
• 1/4 tsp salt
• 1/4 tsp black pepper
• For the Béchamel Sauce:
• 1/3 cup salted butter
• 1/3 cup all-purpose flour
• 3 1/2 cups milk (whole or 2%)
• 1/4 tsp salt
• 1/4 tsp black pepper
• To Assemble:
• 1 lb lasagna noodles
• 4 cups shredded mozzarella cheese
• 1 cup freshly grated Parmesan cheese
• 1/4 cup fresh basil (chopped, for garnish)

Instructions

Prepare the Noodles:

• Place lasagna noodles in a large pan and cover with hot tap water. Let them soak for 30 minutes, stirring occasionally to prevent sticking. Drain and set aside.

Preheat the Oven:

• Preheat the oven to 375°F (190°C). Lightly grease a deep 9x13-inch baking dish.

Make the Spinach Artichoke Filling:

• In a large bowl, mix cream cheese, ricotta, mayonnaise, Parmesan, garlic, basil, salt, and pepper until smooth. Fold in the spinach and chopped artichokes. Set aside.

Prepare the Béchamel Sauce:

• Melt butter in a medium saucepan over medium-high heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually add milk, whisking to combine. Cook for 5-7 minutes, stirring frequently, until thickened. Season with salt and pepper. Remove from heat.

Assemble the Lasagna:

• Spread 3/4 cup of béchamel sauce on the bottom of the baking dish. Lay 4 lasagna noodles over the sauce.
• Spread 1/3 of the spinach artichoke filling evenly over the noodles. Sprinkle with 1 cup mozzarella and drizzle 1/2 cup béchamel sauce.
• Repeat layers two more times. Finish with a final layer of noodles, remaining béchamel, mozzarella, and Parmesan.

Bake:

• Cover loosely with foil and bake for 25 minutes. Remove foil and bake for another 25 minutes until golden and bubbling.

Rest and Garnish:

• Let the lasagna rest for 15 minutes before slicing. Garnish with fresh basil before serving.

Notes

Use fresh cheese for the best flavor and texture.

Let the lasagna rest to ensure clean, easy slicing.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest