If you’re craving a cozy, comforting dish that perfectly balances freshness, creaminess, and a touch of indulgence, this Spinach Artichoke Lasagna Recipe is going to blow your mind. Imagine layers of tender no-boil noodles hugged by a luscious blend of sautéed spinach, artichokes, and smooth cottage cheese, all topped off with a vibrant tomato sauce bursting with fresh basil. It’s the ultimate spin on traditional lasagna that brings a garden-fresh flair but keeps that irresistible gooey cheesy goodness we all love. Whether you’re looking to impress guests or just treat yourself on a weeknight, this recipe is a guaranteed crowd-pleaser and a new favorite for your dinner rotation.
Ingredients You’ll Need
As simple as this recipe looks, each ingredient plays a vital role in creating its rich layers of flavor, texture, and color. The fresh spinach and artichokes bring vibrant earthiness, while the cottage cheese adds creaminess without overwhelming richness. The tomato sauce, bursting with basil and a hint of spice, ties everything together beautifully.
- Diced tomatoes (28 ounces): Use a can of good-quality diced tomatoes for a fresh, tangy base in the sauce.
- Fresh basil (¼ cup, roughly chopped): Adds a fragrant herbal punch that brightens every layer.
- Olive oil (2 tablespoons + 2 tablespoons): Essential for sautéing and enriching the tomato sauce’s flavor.
- Garlic cloves (6 total, pressed or minced): Infuses savory warmth both in the sauce and the spinach-artichoke filling.
- Salt (½ teaspoon + ¼ teaspoon): Brings out natural flavors—don’t skip!
- Red pepper flakes (¼ teaspoon): Just a hint to add gentle heat and complexity to the sauce.
- Low-fat cottage cheese (2 cups): Smooth and creamy, it’s the secret to the luscious texture without heaviness.
- Chopped red onion (1 cup): Adds a subtle sweetness and depth once sautéed.
- Jarred or frozen artichokes (1 cup, drained): The star veggie that gives this lasagna its unique, delightful character.
- Baby spinach (12 ounces): Fresh or organic preferred for bright flavor and vibrant color.
- Black pepper (freshly ground, to taste): Adds just the right finishing touch of mild spice.
- No-boil lasagna noodles (9 pieces): Saves time and makes for perfectly tender noodles after baking.
- Shredded fontina or mozzarella cheese (2 cups, 5 ounces): Melts perfectly for that gooey, golden topping.
- Additional fresh basil (for garnish): To elevate the presentation and add fresh aroma as you serve.
How to Make Spinach Artichoke Lasagna Recipe
Step 1: Prepare the Tomato Sauce
This sauce is the bright foundation of the lasagna. Start by draining the diced tomatoes to remove excess liquid so your sauce won’t be watery. Blend the tomatoes with fresh basil, olive oil, garlic, salt, and red pepper flakes just enough to reach a spreadable consistency. This fresh, lightly spiced sauce sets the tone for the whole dish.
Step 2: Blend the Cottage Cheese
Blending half of the cottage cheese until smooth ensures a creamy texture that will mix evenly with the spinach and artichokes. Leaving the other half intact brings a nice textural contrast when combined later.
Step 3: Sauté Aromatics and Vegetables
Heat olive oil, then soften the red onion with a bit of salt until translucent and tender, building a flavorful base. Add garlic, then the artichokes, and lastly cook the spinach in batches until it’s fully wilted and most moisture evaporates. This step concentrates the flavors and prevents sogginess in your lasagna.
Step 4: Process Spinach Artichoke Mixture
Pulse the cooked spinach and artichokes briefly to finely chop without puréeing. Mixing this with both blended and whole cottage cheese creates a creamy yet hearty filling. Season well with salt and freshly ground pepper to bring out the best flavor.
Step 5: Assemble the Lasagna
Begin with a little tomato sauce on the bottom of your baking dish to prevent sticking. Layer noodles, half of the spinach mixture, more tomato sauce, and shredded cheese. Repeat layering with noodles, remaining spinach mixture, and cheese (skipping tomato sauce this time). Top with the final noodles, spread the remaining sauce, and finish with the last cup of cheese for that irresistible melty top.
Step 6: Bake to Perfection
Cover your lasagna with parchment or foil to keep it moist, and bake for 18 minutes. Remove the cover to let the top get golden and bubbly during the last 12 minutes. The visual cues here are crucial—the cheese should be spotty brown and bubbling, signaling your perfect lasagna.
Step 7: Add Finishing Touches
After baking, let your lasagna rest for 15 minutes so it sets up and slices cleanly. Before serving, sprinkle with fresh basil to add a pop of flavor and brighten the dish.
How to Serve Spinach Artichoke Lasagna Recipe
Garnishes
A simple handful of chopped fresh basil on top brings freshness and color that make the dish feel like a celebration on your plate. For a little extra indulgence, a light drizzle of olive oil or a sprinkle of grated Parmesan can complement the flavors beautifully.
Side Dishes
Pair this rich and hearty lasagna with a crisp green salad tossed in a lemon vinaigrette to balance the creaminess. Roasted vegetables, like asparagus or Brussels sprouts, also make an excellent side offering additional textures and nutrients.
Creative Ways to Present
Try serving individual portions in mini cast-iron skillets or ramekins for a charming, personal touch perfect for dinner parties. Layering the spinach artichoke filling with different cheeses or incorporating sun-dried tomatoes can add exciting variations while keeping the essence of this Spinach Artichoke Lasagna Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Spinach Artichoke Lasagna keeps well in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it a fantastic next-day meal option. Just be sure to cover it tightly to maintain moisture.
Freezing
This recipe freezes wonderfully. Assemble the lasagna as directed, then tightly wrap it in plastic wrap and aluminum foil before freezing. It can last up to 3 months frozen without significant loss in texture or flavor, perfect for batch cooking and easy meals later on.
Reheating
Reheat individual slices in the microwave covered with a damp paper towel to keep them moist, or warm the whole dish in a 350°F oven covered with foil until heated through. A quick broil for a couple of minutes at the end crisps up the cheese beautifully.
FAQs
Can I use fresh artichokes instead of jarred or frozen?
Absolutely! If you want to use fresh artichokes, steam or boil the hearts before adding them to ensure they’re tender. Just remember to trim any tough parts for the best texture.
Is this spinach artichoke lasagna recipe vegetarian?
Yes, it is! With no meat involved, this dish is a fantastic option for vegetarians who love rich, cheesy meals packed with veggies.
What cheese works best if I can’t find fontina?
Mozzarella is a superb substitute as it melts beautifully and has a mild flavor that complements the spinach and artichokes without overpowering them.
Can I prepare parts of this recipe in advance?
Definitely! You can make the tomato sauce and spinach-artichoke filling a day ahead and refrigerate them. Just assemble and bake when ready to enjoy the freshest flavors.
How do I make sure the lasagna isn’t soggy?
Draining the diced tomatoes well, cooking out moisture from the spinach, and properly layering the ingredients helps keep the lasagna hearty and not watery. Also, letting it rest post-baking lets excess moisture absorb or evaporate.
Final Thoughts
This Spinach Artichoke Lasagna Recipe is a heartwarming, delicious way to enjoy layers of fresh vegetables, creamy cheese, and rich sauce that always hits the spot. It’s perfect for sharing with friends or savoring whenever you need a comforting meal. Give it a try—you might just have found your new favorite lasagna!
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Spinach Artichoke Lasagna Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Description
This Spinach Artichoke Lasagna is a deliciously creamy and cheesy lasagna layered with a vibrant tomato sauce, sautéed spinach and artichokes, and blended cottage cheese. It features no-boil noodles for convenience and a perfectly baked golden bubbly top with fresh basil garnish, making it an impressive yet easy main dish perfect for a family dinner or entertaining guests.
Ingredients
Tomato 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, quartered if necessary
- 12 ounces baby spinach, preferably organic
- Freshly ground black pepper, to taste
Assembly and Topping
- 9 no-boil lasagna noodles
- 2 cups (5 ounces) shredded fontina cheese or low-moisture, part-skim mozzarella
- Garnish: sprinkling of additional chopped fresh basil
Instructions
- Prepare Tomato Sauce: Preheat the oven to 425°F. Drain excess juice from the diced tomatoes using a fine colander or mesh sieve. Transfer the drained tomatoes to a food processor bowl. Add fresh basil, olive oil, garlic, salt, and red pepper flakes. Pulse about 10 times until the tomatoes reach a smooth, spreadable consistency. Set the sauce aside in a bowl; you should have approximately 2 cups.
- Blend Cottage Cheese: Rinse the food processor. Pour half the cottage cheese (1 cup) into it. Blend for about 1 minute until smooth and creamy. Transfer this to a large mixing bowl. Leave the food processor bowl in place for later use.
- Sauté Aromatics and Vegetables: Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the chopped red onion and ¼ teaspoon salt. Cook, stirring often, until translucent and tender, about 4-5 minutes. Add garlic and cook for 30 seconds until fragrant.
- Cook Artichokes and Spinach: Stir in the artichokes, then add spinach in batches, cooking and stirring frequently until fully wilted. Continue cooking for about 12 minutes until most moisture evaporates and the spinach significantly reduces in volume.
- Process Spinach Artichoke Mixture: Transfer the cooked spinach and artichokes to the food processor and pulse 12-15 times until finely chopped but not puréed. Add this mixture to the bowl with the blended cottage cheese. Add the remaining cottage cheese and mix well. Season with salt and freshly ground black pepper to taste.
- Assemble Lasagna: Spread ½ cup of tomato sauce evenly on the bottom of a 9-inch square baking dish. Layer three lasagna noodles on top, overlapping as needed. Spread half of the spinach mixture evenly over the noodles, then add ½ cup tomato sauce, followed by ½ cup shredded cheese. Repeat with three noodles, remaining spinach mixture, and ½ cup shredded cheese—skip the tomato sauce in this middle layer. Top with remaining three noodles, spread the remaining tomato sauce on top, and sprinkle with the remaining 1 cup shredded cheese.
- Bake Lasagna: Cover the lasagna with parchment paper or foil, making sure the foil does not touch the cheese. Bake covered for 18 minutes. Remove cover, rotate pan 180 degrees, and bake uncovered for an additional 12 minutes until the top is spotty brown and bubbly.
- Finishing Touches: Remove from oven and let the lasagna cool for 15 minutes to set. Garnish with additional chopped fresh basil before slicing and serving.
Notes
- Draining the canned tomatoes well before making the sauce is crucial to prevent a watery lasagna.
- Blending half the cottage cheese makes it creamy without losing texture.
- Cooking the spinach mixture thoroughly helps evaporate excess moisture for a less soggy lasagna.
- Use no-boil noodles for a convenient assembly and perfect texture after baking.
- Letting the lasagna rest post-baking helps it set and slice cleanly.
