White Spinach & Artichoke Lasagna

4.67 from 21 votes

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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.

Slice of White Spinach & Artichoke Lasagna on a white plate next to salad

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.
collage of layering lasagna


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 🙂

Spinach & Artichoke Lasagna

More Lasagna Recipes to Try!

See a full list of side dishes for lasagna.


Here’s the printable:

Spinach & Artichoke Lasagna
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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
Cook Time 35 minutes
Total Time 1 hour 5 minutes


  • 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:


  • 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.
    Lasagna noodles
  • 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.
    Spinach Artichoke mixture
  • 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.
    Spinach & Artichoke Lasagna
  • 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.
    Spinach & Artichoke Lasagna


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
4.67 from 21 votes (3 ratings without comment)

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Recipe Rating

55 Responses
  1. 40 Vegetarian Recipes for Father's Day – Easy Cheesy Vegetarian

    […] Chef Richly braised lentils from Tinned Tomatoes Roasted poblano mac and cheese from Oh My Veggies Spinach and artichoke lasagna from Lauren’s Latest Creamy spinach dal from Veggie Belly Creamy zucchini and spinach […]

  2. Roasted Red Pepper and Pesto Grilled Cheese Sandwiches - Lauren's Latest

    […] sandwich happened for lunch one day on a whim. I had a little extra pesto left from making this recipe and for some reason I bought fresh mozzarella, so obviously I had to throw some of that onto a […]

  3. 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!

  4. Angela

    5 stars
    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.

  5. Happy National Lasagna Day! Lasagna Recipe Roundup! - Silver Link

    […] dip? Mix this flavors into a lasagna dish and it’s sure to be a crowd pleaser! Try this spinach artichoke lasagna florentine style recipe via Lauren’s Latest […]

  6. Stacy Myers

    5 stars
    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!

  7. Roasted Red Pepper and Pesto Grilled Cheese Sandwiches | Lauren's Latest

    […] sandwich happened for lunch one day on a whim. I had a little extra pesto left from making this recipe and for some reason I bought fresh mozzarella, so obviously I had to throw some of that onto a […]

  8. Checking in… with muffins! | TheMomOfAllTrades

    […] workout this weekend.  Miss E had some visitors on Saturday, so I decided to try a recipe for Spinach Artichoke Lasagna from Lauren’s Latest.  If you have never heard of her, you should remedy that and check […]

  9. Nico Bellissimo

    5 stars
    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! 🙂
    – Eve (Nico Bellissimo)

  10. 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.

  11. 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?

  12. 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.

  13. Chris @ TheKeenanCookbook

    5 stars
    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!

  14. Throwback Thursday | After the Ivy League

    […] and Artichoke Baked Pasta Loosely adapted from Lauren’s Latest. Serves […]

  15. Madison (@properlybright)

    5 stars
    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.

  16. 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. 🙂

  17. 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 😉

  18. 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!

    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!

  19. 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!

  20. 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!

  21. 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!

  22. 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!