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White Spinach Artichoke Lasagna

Enjoy this creamy, cheesy White Spinach Artichoke Lasagna as a comforting dinner or show-stopping centerpiece for your next gathering!
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Breakfast Recipes, Brunch Ideas, Casseroles
Cuisine American

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
  • ¼ cup mayonnaise
  • ½ cup freshly grated Parmesan cheese
  • 3 cloves garlic minced
  • ½ teaspoon dried basil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • For the Béchamel Sauce:
  • cup salted butter
  • cup all-purpose flour
  • 3 ½ cups milk whole or 2%
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • To Assemble:
  • 1 lb lasagna noodles
  • 4 cups shredded mozzarella cheese
  • 1 cup freshly grated Parmesan cheese
  • ¼ 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 ¾ cup of béchamel sauce on the bottom of the baking dish. Lay 4 lasagna noodles over the sauce.
  • Spread ⅓ of the spinach artichoke filling evenly over the noodles. Sprinkle with 1 cup mozzarella and drizzle ½ 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.
  • Tried this recipe?Let us know how it was!