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Spinach & Artichoke Lasagna {Florentine-style}

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Spinach & Artichoke Lasagna

1. I took a body pump class last Thursday and haven’t been able to move since. I decided I was feeling strong that day and upped my weights…yeah. NEVER AGAIN. Lesson learned.

2. I find a great amount of pleasure taking instagram food photos and teasing you all with them. It’s turned into a little problem. Please see my facebook page for several examples.

3. Last week my brother called me concerned that my Dad was making my pulled pork the wrong way. A few things that I find amusing about this: {a} my family actually reads my food blog. Ok, I guess there was just the one thing.

4. I think I need to cut out the sugar in my diet. I’ve come to the point where all I crave is candy. And chocolate. And the occasional doughnut.

5. My thighs are more thunderous than ever.

6. I’m hoping to win this whole Around the World in 80 Plates contest thingy-ma-jigger. In case you’re out of the loop, let me fill you in: I make recipes that they post on their Facebook page every week. People go click the like button on said photos. The blogger with the most likes at the end of the show wins an awesome prize. I like to kick people’s trash….therefore, please go like this photo.

7. Speaking of #80plates, the contestants are traveling to Florence, Italy this Wednesday {10/9c on BRAVO}. I’m dying to go to Italy. So, in honor of that, I made ya’ll some amazing lasagna. Super delish if I say so myself.

8. 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.

9. I can’t stop the thug words coming out of my mouth/fingers. It’s like I opened a gate.

10. Spread the word to yo’ motha! Here’s how to make this lasagna, my peeps:

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.

Onions

In the same pot you boiled the noodles in, saute some onions and garlic in olive oil until tender.

Spinach

Add in a butt load of spinach and let it cook down to practically nothing…

Artichoke

then add in some chopped artichoke hearts. I love artichoke hearts.

Spinach, artichoke and onion mixture

After a few more minutes in the pot, remove the whole sha-bang. Feel free to chop all this up to be smaller.

Cream Cheese

In a bowl, stir together break up some softened cream cheese.

Cheese and egg

To that, add in an egg, parmesan cheese, salt, pepper and that spinach-artichoke mixture.

Spinach Artichoke mixture

Mix it up and that’s the filling. Set this aside with les noodles.

Butter in a pan

Now still in that same pot {I hate dishes….can you tell?}, melt some butter.

adding flour

Sprinkle in a little flour

Whisking a roux

and whisk.

Add cream/broth

Pour in 2 cups of milk and keep whisking to get rid of any lumps. After a few minutes, the sauce will thicken.

Add pesto

Stir in some pesto,

Sauce

salt, pepper and nutmeg and take a taste. Re-season if needed.

Spinach & Artichoke Lasagna

Now comes the fun part ๐Ÿ™‚ 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. ๐Ÿ™‚ Mmm…layers of heaven.

Spinach & Artichoke Lasagna

Top the whole thing with the last 3 noodles, the last of the sauce and more cheese.

Spinach & Artichoke Lasagna

Cover the dish with foil and bake for 30-40 minutes. Pull the foil off and stick under the broiler to brown up the cheese and that’s it!

Spinach & Artichoke Lasagna

Wait 10-15 minutes before cutting and serving so it can set up nicely. After this, enjoy ๐Ÿ™‚

Spinach & Artichoke Lasagna

DEEEEEEEEE-LICIOUS.

Here’s the printable:

Spinach & Artichoke Lasagna

Spinach artichoke lasagna is a delicious change from traditional lasagna and takes less time to make.

servings 6 servings
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins

Ingredients

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

for the filling:

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

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 9x13 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: 699kcal | Carbohydrates: 50g | Protein: 30g | Fat: 42g | Saturated Fat: 19g | Cholesterol: 119mg | Sodium: 1166mg | Potassium: 477mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3489IU | Vitamin C: 10mg | Calcium: 597mg | Iron: 2mg
Course: Dinner
Cuisine: Italian
Keyword: spinach artichoke lasagna
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55 Responses
  1. Ellen @ The Baking Bluenoser

    Oh wow, that looks scrumptious! Spinach and Artichoke dip is one of my favorite things to eat, and this is like that dip in a lasagna…which sounds freaking fantastic! I can’t wait to try this out, thank you sooo much!

  2. Tara @ Chip Chip Hooray

    Mmm! I really like this lasagna idea…it would be a nice twist to my usual meat sauce / marinara go-to!

  3. Julia {The Roasted Root}

    Your list cracked me up. I took a body pump class for the first time a few months ago…enjoyed it, but I can see how you’d never want to return. Having an overly jubilant instructor yelling lyrics to “eye of the tiger” while your heart is about to explode is rough at 6 in the morning….it is very rewarding, though. Awesome lasagna…love everything about it!

  4. Madison (@properlybright)

    yum! lasagna is so easy to make and my family loves it but it’s always the same. We’ll definitely be trying this out very soon! maybe even tonight!

    1. Madison (@properlybright)

      I would say the pesto definitely adds a lot of flavor. you can always make a quick and easy pesto without the pine nuts! you could use any kind of nut; walnuts, pecans, cashews. You can even use seeds! or you can just take out the nuts completely!

  5. Meghan @ After the Ivy League

    This looks delicious! I love spinach and artichoke…I think I’ll try it as a ziti bake! Pinning this recipe!

  6. Julia

    I get to the point where I need a sugar detox often, and then I do for a week or 2 or even 3. And then I reward myself with a sweet treat. And so it begins, aaaaaall over again. Sigh.
    This lasagna, it looks totally delish, and would make me forget about all things ice cream and fro yo. AT least until I was done eating it, then I’d want ice cream again. Sooo, I understand your pain ๐Ÿ˜‰

  7. TRACY

    My daughter talked me into a body pump class. It happened just once. I couldn’t walk or lift my arms for a week. ๐Ÿ™‚

  8. Madison (@properlybright)

    so i made this last night but before I say how AMAZING it was i have to admit I had to change things up a bit. My mom is allergic to spinach so we used kale and arugula instead, she also doesn’t like cream cheese so we used low fat riccota and she’s also gluten free so we used no bake brown rice lasagna noodles. But the sauce, the saute and everything else was the same and it was so good and so easy to make. My dad LOVED it and my mom said it was her new favorite lasagna. I love how easy this is to make and customize without compromising the flavor. We will definitely be making this again.

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  10. Chris @ TheKeenanCookbook

    We made this for dinner tonight. SOOO Good! Baby Boy agreed too. He kept wanting more from my plate, which I happily obliged. We doubled up on the spinach and made up a fresh ground pesto because we had all the ingredients from a recipe earlier in the week. Very tasty. We’ll be making again soon for sure, and we’ll be featuring on Taste Test Thursday – This is a winner!

  11. lauren

    i loved this…as did my 4 year old and my 10 month old. delicious. artichokes, pasta and pesto are three of my top foods.

  12. Steffanie

    Anything I can use instead of cream cheese? I’m not a fan. And are marinated artichoke hearts ok or should I use the real things?

  13. Mimi @ Culinary Couture

    Hey Lauren, did you use freshly made pesto or store bought? I made this with store bought and the amount of pesto you called for came out to be way too much for the sauce. Now I’m wondering if there is some sort of difference.

  14. Nico Bellissimo

    Lauren, this recipe was AMAZING!!!! I actually made two pans to share with our two families and a few friends – 14 people total! They LOVED it! Plus, we also shared it with the employees at our Italian restaurant. Thank you so much for sharing this recipe!

    I have a ton of ricotta cheese right now, so I looked up recipes and this lovely Florentine recipe caught my eye – I replaced the cream cheese with ricotta cheese (about 6-7 tablespoons for each batch).

    I also squeezed the excess water/oil from the spinach/onion/garlic/artichoke mixture in a fine mesh strainer because it reminded me of this Spanakopita recipe video.

    We love garlic, so we tripled the minced garlic (6 cloves for each batch) and added a few *lightly* sauteed mushrooms. My husband and I (and everybody!) loved it! Thank you, Lauren! ๐Ÿ™‚
    – Eve (Nico Bellissimo)

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  17. Stacy Myers

    This. Is. Fantastic!!!! Honestly, the BEST veggie lasagna I’ve ever had. I used brown rice lasagna noodles and one can of artichoke hearts from Trader Joe’s. I cannot wait until lunch for the leftovers!

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  19. Angela

    Made this last night, so yummy and easy to make. Your step by step pictures always help build my confidence when I’m cooking outside my tiny comfort zone. Thanks.

  20. Stephanie

    Has anyone tried to make this ahead and freeze? (I know sometimes cream cheese doesn’t do well freezing.) I always make a few pans of lasagna to freeze for over the holidays…..would love to do this one!

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