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Spinach & Artichoke Lasagna

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!
Course Dinner
Cuisine Italian
Keyword spinach artichoke lasagna
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 709kcal
Author Lauren's Latest


  • 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


  • 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 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.
    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