Spinach Artichoke Lasagna

Spinach Artichoke Lasagna

This healthy vegetarian spinach lasagna includes lots of fresh spinach, jarred artichokes, and the simplest homemade tomato sauce. This lasagna tastes even better the next day!

Spinach Artichoke Lasagna recipe

Recipe yields one 9-inch square lasagna, which is enough for 8 or more servings. Here I show you how to prepare a delicious lasagna.

I’m making up for it with this spinach artichoke lasagna, which was originally intended to be a spinach mushroom lasagna, but the mushrooms weren’t quite right. Artichokes were meant for this lasagna.

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Nutritional properties

Spinach is made mostly of water. The amount of fats and carbohydrates is very low but it is one of the vegetables that contain the most protein. It is rich in fibers, especially the stems, being very beneficial for our health.
It is an excellent natural source of vitamins and minerals.

Among the minerals, calcium, iron, potassium, magnesium, manganese, and phosphorous standout.

spinach benefits, spinach fits perfect on lasagna

There is much lore regarding spinach, most famously as the source of Popeye’s strength.

BBC Good Food
Dr. Berg talks about the health benefits of spinach. It’s rich in iron, magnesium, vitamin K and C and folic acid, B2, B6. It supports the eyes preventing macular degeneration and good for inflammation. However, spinach has oxylates, which can cause kidney stones.

When faced with the sight of trouble, pipe-smoking sailor-man Popeye would burst open a tin of spinach. Once consumed, his biceps would bulge and his new found strength would see him overcome his enemies.

You can steam your spinach, you can add lemon juice, potassium citrate and adding calcium (bind with oxylates in the digestive system). But make sure spinach is organic to prevent chemicals. However, the health benefits of spinach are huge.

A boost of vitamins

As for the vitamin content, spinach is rich in vitamin A, vitamin C, vitamin E, vitamin K, as well as vitamins of group B (B6, B2, B1) and folic acid (vitamin B9).

Likewise, it contains antioxidant substances such as flavonoids, and carotenoids (lutein and zeaxanthin, neoxanthin). It is also a good source of Omega-3 fatty acids.

Most leafy green vegetables have significant amounts of omega-3, and spinach is no exception.

There are lots of nutrients out there we hear we’re supposed to be eating- but do you know why they’re good for you? Today we’re talking about Omega-3 fats, and why they should be a part of our diet!

Despite its villainous reputation, raw spinach actually has a mild flavor, making it an ideal base for salads or a crunchy addition to sandwiches. Many people add spinach to eggs, soups, or pasta dishes without impacting flavor.

Below is a comparative table of nutritional properties between boiled, unsalted spinach and raw spinach in a 100 gram serving.

Well, let’s check what you need to add to your shopping cart! Here are the ingredients for this delicious lasagna.


  • Tomato sauce (or substitute 2 cups prepared marinara sauce)
  • 1 can (28 ounces) diced tomatoes
  • ¼ cup roughly chopped fresh basil
  • 2 tablespoons olive oil
  • 2 garlic cloves, pressed or minced
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • Spinach artichoke mixture
  • 2 cups (16 ounces) low fat cottage cheese
  • 2 tablespoons olive oil
  • 1 cup chopped red onion (about 1 smallish red onion)
  • ¼ teaspoon salt
  • 4 cloves garlic, pressed or minced
  • 1 cup jarred or defrosted frozen artichokes, drained (simply omit for a classic spinach lasagna), quartered if necessary
  • 12 ounces baby spinach, preferably organic
  • Freshly ground black pepper, to taste

Remaining lasagna ingredients

  • 2 cups (5 ounces) shredded fontina cheese or low-moisture, part-skim mozzarella
  • Garnish: sprinkling of additional chopped fresh basil.
Spinach Artichoke Lasagna takes all the flavors you love from spinach artichoke dip and turns it into an amazingly delicious lasagna. The balance between layers of bechamel, noodles, and the spinach artichoke mixture is perfection!


Preheat oven to 425 degrees Fahrenheit. To prepare the tomato sauce, first pour the tomatoes into a mesh sieve or fine colander and let them drain off excess juice for a minute. Transfer drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt and pepper flakes. Pulse the mixture about 10 times, until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl for later (you should have about 2 cups sauce).

Rinse out the food processor and return it to the machine. Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth, about 1 minute. Transfer the mixture to large mixing bowl. No need to rinse out the bowl of the food processor this time; just put it back onto the machine because you’ll need it later.

Warm 2 tablespoons olive oil a large skillet over medium heat. Once the oil is shimmering, add the chopped onion and ¼ teaspoon salt. Cook, stirring often, until the onion is tender and translucent, about 4 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.

Add the artichoke to the skillet, then add a few large handfuls of spinach. Cook, stirring and tossing frequently, until the spinach has wilted. Repeat with remaining spinach. Continue cooking for about 12 minutes, stirring frequently, until the spinach has dramatically reduced in volume and very little moisture remains in the bottom of the pan.

Easy lasagna roll ups with spinach, artichokes, and a simple marinara sauce. This lasagna is fun to make and fun to eat!

Transfer the spinach artichoke mixture to the bowl of the food processor and pulse until the contents are finely chopped (but not puréed!), About 12 to 15 times. Transfer the mixture to the bowl of whipped cottage cheese. Top with remaining cottage cheese and mix well. Season to taste with salt and pepper. Now it’s lasagna assembly time!

Spread ½ cup tomato sauce evenly over the bottom of an 8-by-8 or 9-by-9 inch square baker. Layer three lasagna noodles on top, overlapping their edges as necessary. Spread half of the spinach mixture evenly over the noodles. Top with ½ cup tomato sauce, then sprinkle ½ cup shredded cheese on top.

Creamy, cheese-filled layers of lasagne with spinach – a healthy and vegetarian friendly recipe. Perfect for dinner meals.

Top with three more noodles, followed by the remaining spinach mixture. Sprinkle ½ cup shredded cheese on top. (We’re skipping the tomato sauce in this layer.) Top with three more noodles, then spread the remaining tomato sauce over the top so the noodles are evenly covered. Sprinkle evenly with 1 cup shredded cheese.

Wrap the lasagna with a layer of parchment paper over the top (or cover tightly with aluminum foil, but don’t let the foil touch the cheese). Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180 degrees and continue cooking for about 12 more minutes, until the top is turning spotty brown. Remove from the oven and let the lasagna cool for 15 minutes before sprinkling with chopped basil and slicing.

the best Spinach Artichoke Lasagna recipe

The Most Amazing Lasagna Recipe Ever!

Try another lasagna recipe with pumpkin ricotta, spinach and turkey and mushroom sauce.

best lasagna recipe

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