Spinach Artichoke Lasagna Recipe

Recipes

Spinach Artichoke Lasagna Recipe

Ingredients:

Spinach Artichoke Filling:

  • 12 oz frozen chopped spinach, thawed and drained
  • 14 oz artichoke hearts, chopped
  • 8 oz cream cheese, softened
  • 8 oz whole milk ricotta cheese
  • 1/4 cup mayonnaise
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Béchamel Sauce:

  • 1/3 cup salted butter
  • 1/3 cup all-purpose flour
  • 3 1/2 cups milk (whole or 2%)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

To Assemble:

  • 1 lb lasagna pasta
  • 4 cups shredded mozzarella cheese
  • 1 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh basil (for garnish)

Instructions:

  1. Prep the Pasta: Place the lasagna noodles in a large pan and cover them with hot tap water. Make sure the noodles are fully submerged and let them soak for 30 minutes, stirring occasionally to prevent sticking. Drain when ready to assemble the lasagna and set aside.
  2. Preheat the Oven:
    Preheat your oven to 375°F (190°C). Lightly grease a deep 9×13-inch baking dish (at least 3 inches deep).
  3. Prepare the Spinach and Artichoke Filling:
    Thaw the spinach in the microwave according to package instructions, then squeeze out as much water as possible. Chop the artichoke hearts and set them aside. In a large mixing bowl, combine the cream cheese, ricotta cheese, mayonnaise, Parmesan cheese, minced garlic, dried basil, salt, and pepper. Stir until smooth. Fold in the chopped spinach and artichokes.
  4. Make the Béchamel Sauce:
    In a medium saucepan, melt the butter over medium-high heat. Whisk in the flour and cook for 2 minutes, stirring constantly until lightly browned. Gradually whisk in the milk and continue cooking, stirring frequently, until the sauce thickens (about 5-7 minutes). Season with salt and pepper, then remove from heat and set aside.
  5. Assemble the Lasagna:
    • Layer 1: Spread about 3/4 cup of béchamel sauce on the bottom of the prepared baking dish. Lay 4 lasagna noodles over the sauce. Spread 1/3 of the spinach artichoke filling over the noodles, then sprinkle with 1 cup of shredded mozzarella. Drizzle 1/2 cup of béchamel over the mozzarella, then sprinkle 1/4 cup of grated Parmesan on top.
    • Layer 2: Add another layer of pasta. Spread another 1/3 of the spinach artichoke filling over the noodles, sprinkle with 1 cup of shredded mozzarella, and pour 1/2 to 3/4 cup of béchamel sauce over the mozzarella. Top with 1/4 cup of Parmesan.
    • Layer 3: Add another layer of noodles, then spread the remaining spinach artichoke filling over them. Sprinkle with 1 cup of shredded mozzarella and drizzle 1/2 cup of béchamel sauce on top. Sprinkle with 1/3 cup of Parmesan.
    • Final Layer: Add a final layer of noodles. Pour the remaining béchamel sauce (about 1 cup) evenly over the top, fully covering the noodles. Sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan.
  6. Bake:
    Cover the lasagna loosely with aluminum foil, ensuring it doesn’t touch the cheese. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the top is golden brown and bubbly.
  7. Rest and Serve:
    Let the lasagna rest for 15 minutes before slicing. Garnish with freshly chopped basil before serving.

Enjoy your creamy, cheesy spinach artichoke lasagna!