White Spinach & Artichoke Lasagna

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White Spinach & Artichoke Lasagna is a delicious change from traditional lasagna that takes less time to make. Plus it’s vegetarian! If you love Spinach Artichoke Dip, you’re going to love this white lasagna.

Spinach & Artichoke Lasagna | With White Pesto Sauce

I made ya’ll some amazing White Spinach & Artichoke Lasagna. Super delish if I say so myself. It doesn’t look all that pretty or special, but you’re really gonna have to trust me on this one. Cheesy goodness is in da house. And, takes a lot less time than traditional lasagna. And is vegetarian, yo. Holla back ya’ll.

Main Ingredients Needed

Here’s everything you need to make Spinach & Artichoke Lasagna:

• Lasagna Pasta – I bought the dried pasta that comes in a box, not the pre-cooked kind. If you do have the pre-cooked kind, follow the directions on its packaging.
• Mozzarella + Parmesan Cheese – cheesy goodness that tops the dish.

For the Filling

• Olive Oil, Onion + Garlic – these start out the filling on a very flavorful note.
• Spinach – cooked down! You can also use frozen spinach here, just be sure to wring out or cookout any excess water.
• Artichoke Hearts – plain or marinated artichoke hearts work just fine here.
• Salt + Pepper – season to taste.
• Cream Cheese + Parmesan Cheese – tangy and nutter cheesy flavors.
• Egg – this is used as a binder for the rest of the ingredients in the filling.

For the Sauce

• Flour + Butter – to make a roux, which is a stable base for a sauce.
• Milk – to the roux you add milk to make a bechamel sauce.
• Salt + Pepper – don’t forget to season.
• Nutmeg – a little bit of nuttiness.
• Pesto – either use store-bought or use homemade pesto.

Variations

To customize this Spinach & Artichoke Lasagna, here are a couple of suggestions:

• Add Chicken. To add some protein to this dish layer in some shredded chicken!
• Sneak More Veggies In. Zucchini, broccoli, bell peppers, cauliflower, and mushrooms are all great options to sneak into this dish.
• Add Bacon. You can’t go wrong with bacon here!

How to Make Spinach & Artichoke Lasagna

For full details on how to make Spinach & Artichoke Lasagna, see the recipe card down below 🙂

Cook Lasagna Noodles

Boil some lasagna noodles in some salty, oily water for half the time the box directions recommend. Then drain and place on a lightly greased sheet tray and set aside.

Make Filling

In the same pot, you boiled the noodles in, saute some onions and garlic in olive oil until tender. Add in a butt load of spinach and let it cook down to practically nothing then add in some chopped artichoke hearts. I love artichoke hearts. After a few more minutes in the pot, remove the whole thing. Feel free to chop all this up to be smaller.

In a bowl, stir together break up some softened cream cheese. To that, add in an egg, parmesan cheese, salt, pepper, and that spinach-artichoke mixture. Mix it up and that’s the filling. Set this aside with the noodles.

Make Sauce

Now still in that same pot {I hate dishes….can you tell?}, melt some butter. Sprinkle in a little flour and whisk. Pour in 2 cups of milk and keep whisking to get rid of any lumps. After a few minutes, the sauce will thicken. Stir in some pesto, salt, pepper, and nutmeg, and take a taste. Re-season if needed.

Assemble + Bake

Now comes the fun part 🙂 I know you’re getting hungry so I’ll explain quickly: put a little bit of sauce in the bottom of your 9×13 pan. Lay 3 noodles over that. Spread 1/2 the filling over that. Sprinkle a bunch of cheese over that. Ladle sauce over that. And REPEAT. 🙂 Mmm…layers of heaven. Top the whole thing with the last 3 noodles, the last of the sauce, and more cheese.

Cover the dish with foil and bake. Pull the foil off and stick under the broiler to brown up the cheese and that’s it! Wait 10-15 minutes before cutting and serving so it can set up nicely. After this, enjoy 🙂

More Lasagna Recipes to Try!

• Skillet Lasagna
• Cheesy Lasagna Dip
• Lasagna Cups
• Classic Baked Ziti
• Baked Rigatoni Pasta
• Slow Cooker Lasagna
• Chicken Lasagna
• Classic Lasagna Recipe

See a full list of side dishes for lasagna.

DEEEEEEEEE-LICIOUS.

Here’s the printable:

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4.67 from 21 votes

White Spinach & Artichoke Lasagna

White Spinach & Artichoke Lasagna is a delicious change from traditional lasagna that takes less time to make. Plus it's vegetarian!

servings 6 servings

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 9 lasagna sheets
• ▢ 2 1/2 cups mozzarella cheese grated
• ▢ 1/2 cup parmesan cheese grated

for the filling:

• ▢ 3 tablespoons olive oil
• ▢ 1 1/2 cups onion diced
• ▢ 2 cloves garlic minced
• ▢ 5 oz baby spinach 1 bag
• ▢ 1 cup artichoke hearts drained and chopped (I used the marinated kind)
• ▢ salt & pepper to taste
• ▢ 3 oz cream cheese softened
• ▢ 1/2 cup parmesan cheese grated
• ▢ 1 egg

for the sauce:

• ▢ 3 tablespoons butter
• ▢ 3 tablespoons all purpose flour
• ▢ 2 cups milk
• ▢ salt & pepper to taste
• ▢ 1/8 teaspoon nutmeg
• ▢ 1/3 cup prepared pesto

US Customary – Metric

Instructions

• Bring large pot of water to boil. Salt the water, add 2 tablespoons of oil and cook lasagna sheets for half the time recommended on the package. Drain and place on lightly greased baking sheet and set aside.
  
• In the same pot, saute onions and garlic in olive oil until softened, about 5 minutes. Stir in spinach. After 1-2 minutes, it should be wilted. Stir in chopped artichoke hearts, salt and pepper. Remove from pan to cutting board and chop into smaller pieces, if desired. {Optional} Spoon mixture into bowl and stir together with cream cheese, parmesan cheese, egg and more salt and pepper. Set aside.
  
• In the same pot, melt butter over medium heat. Sprinkle in flour and whisk. Cook 1 minute. Pour in milk and whisk to remove any lumps. Sauce will thicken. Add in salt, pepper, nutmeg and pesto. Remove from heat.
  
• To assemble, lightly grease 9×13 baking dish. Spread 1/4 cup sauce on the bottom of the baking dish. Place 3 cooked noodles across the bottom. Top with half the filling, 1 cup of grated mozzarella cheese and 1/3 of the sauce. Repeat this pattern again: noodles, filling, cheese, sauce. Top with remaining three noodles, remaining sauce and remaining 1/2 cup mozzarella and parmesan cheeses.
  
• Cover and bake at 375 degrees for 30-45 minutes or until hot and bubbly. Remove foil and broil 2-3 minutes or until cheese has browned. Remove from oven. Let lasagna rest 10-15 minutes before serving.
  

Nutrition

Calories: 709kcal | Carbohydrates: 48g | Protein: 29g | Fat: 45g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 979mg | Potassium: 482mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3810IU | Vitamin C: 17mg | Calcium: 617mg | Iron: 2mg

Course: Dinner

Cuisine: Italian

Keyword: spinach artichoke lasagna