Spinach Artichoke Lasagna

Traditional red sauce lasagna will always have a place at my table, but when it comes to variations on the classic, I am here for all of them—especially this spinach artichoke lasagna. With a creamy Alfredo sauce base and layers of artichoke hearts, spinach and loads of dried herbs, this lasagna packs in tons of delicious flavors and textures.

Thanks to no-boil lasagna noodles, artichoke spinach lasagna is easy to assemble (and saves you from extra dishes). Make spinach and artichoke lasagna when you want something hearty and comforting or need to fuel a hungry crew. It’s also a great make-ahead dinner for busy weeknights—make an extra pan to freeze for your future self.

Spinach Artichoke Lasagna Ingredients

• Artichoke hearts: For this recipe, water-packed artichokes work better than marinated ones packed in oil. Drain them well and coarsely chop them.
• Spinach: The lasagna with artichokes recipe calls for frozen chopped spinach thawed and squeezed dry. To squeeze water from the spinach, line a colander with paper towels, then press the leaves against the colander sides with a rubber spatula.
• Onion: I like a yellow onion here, but white or red will do. Hate the tears? There are several ways to cut an onion without crying.
• Mushrooms: Buy whole cremini or white button mushrooms and slice them yourself. Or, for less chopping, use sliced fresh mushrooms from the grocery store.
• Garlic: Minced fresh garlic is a must-have flavor for anything spinach and artichoke flavored.
• Vegetable or chicken broth: Use your favorite store-bought vegetable or chicken broth. Homemade is always an option; make Instant Pot chicken broth for a quick and easy version.
• Olive oil: Cook the mushrooms and onion in a small amount of olive oil.
• Seasonings: For a flavor-packed spinach and artichoke lasagna, this recipe uses lots of seasonings, including dried rosemary, ground nutmeg, pepper, garlic powder, dried oregano, dried parsley flakes and dried basil.
• Alfredo sauce: A jar of garlic Parmesan or roasted garlic Alfredo sauce gives this artichoke spinach lasagna a rich and creamy base.
• Lasagna noodles: No-cook noodles make this lasagna with artichokes quick to assemble. Regular lasagna noodles work; just cook them according to the package directions before layering them with the other ingredients.
• Cheeses: Don’t skimp on the shredded mozzarella for an extra-cheesy artichoke spinach lasagna. Feta cheese is the secret cheesy ingredient here; use regular feta or one flavored with tomato and basil for an extra punch. Grated Parmesan is optional but adds a nice nutty flavor when sprinkled on top of the baked lasagna.

Directions

Step 1: Prepare the filling

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Preheat the oven to 350°F. In a large saucepan, heat the oil over medium-high heat. Add the onion and mushrooms, and cook and stir until tender. Add the garlic and cook for one minute longer.

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Stir in the broth, artichokes, spinach, rosemary, nutmeg and pepper. Bring just to a boil, then reduce the heat and simmer for five minutes, stirring occasionally.

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Stir in the Alfredo sauce and remove from heat.

Step 2: Layer the lasagna

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Spread 1 cup sauce into a greased 13×9-inch baking dish. Layer with three noodles and 2/3 cup mozzarella cheese. Repeat the layers—sauce, noodles, cheese—three times. Top with the remaining sauce and mozzarella cheese.

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Finish by sprinkling with feta cheese, garlic powder and herbs.

Step 3: Bake the lasagna

Cover the lasagna and bake for 40 minutes. Remove the cover and bake for 15 minutes longer or until the noodles are tender. Let it stand for 10 minutes before serving. If desired, sprinkle with Parmesan cheese before serving.

Editor’s Tip: Letting the lasagna stand for 10 minutes helps it set so it won’t fall apart when you slice it. For the perfect texture, don’t skip this step!

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Spinach Artichoke Lasagna Variations

• Use fresh spinach: For the lasagna, use fresh spinach instead of frozen spinach. Saute the spinach quickly until it wilts, then squeeze it dry before adding it to the sauce.
• Use fresh herbs: This lasagna features lots of dried herbs, but you can use fresh herbs if you have them. Fresh basil, oregano, marjoram, dill and parsley work great here. The general rule for using fresh herbs instead of dried is three to one (3 teaspoons of fresh herbs for 1 teaspoon of dried).

How to Store Spinach Artichoke Lasagna

Spinach and artichoke lasagna is a great make-ahead dish because it holds so well. Cover the pan well with storage wrap and/or aluminum foil or store it in an airtight container in the fridge. It will last three to four days.

Can you freeze spinach artichoke lasagna?

Yes, you can freeze spinach artichoke lasagna for a future quick meal. Cook it all the way, then let it cool down before freezing. Double-wrap it to prevent freezer burn. It will last for up to three months in the freezer. When you’re ready to serve it, thaw it overnight in the fridge before reheating.

How do you reheat spinach artichoke lasagna?

Reheat spinach artichoke lasagna in a 350° oven, covered, for at least 15 to 20 minutes. Remove the cover and let it cook for another five minutes.

Spinach Artichoke Lasagna Tips

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Can you use homemade Alfredo sauce for spinach artichoke lasagna?

You can absolutely use homemade Alfredo sauce for this lasagna or try our copycat Olive Garden Alfredo sauce. Either is delicious and makes a perfect base for your spinach and artichoke lasagna.

What should you serve with spinach artichoke lasagna?

I love serving hearty spinach and artichoke lasagna with a big Caesar salad or green salad. It would also go great with roasted broccoli or asparagus. Garlic bread is never a bad idea.