White Spinach Artichoke Lasagna

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Spinach Artichoke Lasagna takes all the flavors you love in Spinach Artichoke Dip and turns it into a lasagna that’s as delicious as it gets. The balance between the layers of bechamel, noodles and spinach artichoke mixture was perfect!

This is a super easy recipe to make! I’ve combined my spinach artichoke dip recipe with one of my best lasagna ever. The result is a delicious lasagna that people will rave about! This lasagna recipe has three main ingredients: pasta, spinach artichoke ricotta filling, and a simple bechamel sauce. You’ll also need some mozzarella and Parmesan to assemble.

Lasagna Pasta Shortcuts

I’ve given you my best ever lasagna noodle trick as part of a recipe. Didn’t cook the lasagna noodles, but they usually get a little weird and soak up too much liquid in the recipe. Instead, I used regular lasagna and it still didn’t cook. All you have to do is put them in a container and pour hot water over them. Let them soak for 30 minutes and they’ll be soft enough to use in recipes. Don’t worry, they’ll finish cooking in the oven. This allows you to have the rest of the ingredients ready to assemble your lasagna without paying attention to it.

Pro tip: Move them around after the first 5 minutes to help keep the pasta pieces from sticking to each other. A brief shake in the pan will do the trick.

Lasagna noodles are placed in a glass baking dish and covered with water.

Spinach notes: This recipe calls for frozen chopped spinach that has been thawed and drained. You can microwave it in minutes, but the spinach needs to be drained. You don’t want to add a lot of extra water to this recipe, so squeeze out as much as you can.

AArtichoke Notes: You can use marinated artichoke hearts or artichoke hearts canned in water for this recipe.

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watchor our facebook pageor provide a corresponding recipe on our website.

Artichoke slices with spinach on a white plate.

Spinach Artichoke Lasagna takes all the flavors you love in Spinach Artichoke Dip and turns it into a lasagna that’s as delicious as it gets. The balance between the cheese, noodles and spinach artichoke mixture is perfect!

Preparation time 30 minute

cooking time 50 minute

total time 1 Hour 20 minute

raw material

Spinach Artichoke Stuffing

  • 8 ounce cream cheese soften
  • 8 ounce Full Fat Ricotta Cheese
  • 1/4 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 3 clove minced garlic
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 14 ounce artichoke hearts Chopped
  • 12 ounce frozen chopped spinach Thaw and drain


  • 1/3 cup salted butter
  • 1/3 cup all purpose flour
  • 3 1/2 cup 2% or whole milk
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper

to assemble

  • 1 pound Lasagna Noodles
  • 2 1/2 cup shredded mozzarella cheese
  • 1 cup Freshly grated Parmesan cheese
  • 1/4 cup sliced ​​basil for decoration


  • Place the lasagna pasta sheets in the bottom of the pan. Pour hot tap water directly over the noodles, making sure the noodles are completely submerged. Let them soak for 30 minutes, then drain and discard the water.

  • Preheat oven to 375 degrees. Lightly grease a deep 9×13 pan.

  • Spinach Artichoke Stuffing: In a mixing bowl, combine cream cheese, ricotta, mayonnaise, Parmesan cheese, garlic, basil, salt, and pepper. Gently stir in artichoke hearts and spinach. on hold.

  • For the bechamel: Melt butter in a medium saucepan over medium-high heat. Stir in flour and cook 2 minutes until brown. Slowly add milk. Season with salt and pepper.

  • To assemble, spread about 1 cup of the bechamel on the bottom of the prepared pan. Place 4 noodles on top to cover. Sprinkle with 1/3 of the spinach artichoke mixture. Top with 1/2 of the mozzarella cheese. Spoon 1 1/2 cups bechamel over mozzarella cheese, then sprinkle with 1/4 cup Parmesan cheese. Repeat layering two more times to create three full layers. Finally, place the last layer of pasta and 1 cup of the bechamel to cover the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil.

  • Bake in preheated oven for 25 minutes. Remove the foil and bake for another 25 minutes to brown the cheese. Serve hot.

Calories: 540kcal | carbohydrate: 39G | protein: twenty twoG | fat: 32G | Saturated fat: 16G | cholesterol: 82mg | sodium: 765mg | Potassium: 362mg | fiber: 2G | sugar: 6G | Vitamin A: 4560unit | Vitamin C: 8.8mg | calcium: 450mg | iron: 1.9mg