Spinach Artichoke Lasagna Bake

If you love the creamy, cheesy goodness of Cheesy Spinach Artichoke Dip, then you are in for a real treat with this Spinach Artichoke Lasagna Bake. It takes that beloved flavor combination to a whole new level by layering it into a hearty, comforting lasagna that’s perfect for weeknight dinners or feeding a crowd. This recipe uses fresh spinach, tender artichoke hearts, and three kinds of cheese to create a luscious, satisfying meal that’s surprisingly simple to throw together. Whether you’re a seasoned cook or a kitchen newbie, this Spinach Artichoke Lasagna Bake will quickly become one of your go-to dishes.

Why This Recipe is a Keeper

This Spinach Artichoke Lasagna Bake stands out because it’s the perfect balance of creamy, cheesy, and savory with just the right amount of tender veggies. It’s a wholesome vegetarian option that still feels indulgent without being overwhelming. The combination of ricotta, mozzarella, and parmesan cheeses melts beautifully to create a rich, gooey texture that everyone loves. Plus, the use of marinara sauce keeps it bright and flavorful without being heavy.

Another reason this recipe is a keeper? It’s incredibly flexible and forgiving. You can make it ahead of time, freeze it for busy days, or customize the veggies and spices to suit your taste. It’s also a brilliant way to sneak in extra greens like spinach in a way that kids and adults alike will enjoy. And honestly, who doesn’t want a cheesy, cozy lasagna bake that comes together in about an hour?

What to Buy

• Lasagna noodles: 9 regular lasagna noodles, no need for no-boil varieties.
• Fresh spinach: 2 cups, chopped. Baby spinach works great too.
• Artichoke hearts: 1 can (14 oz), drained and chopped. Look for artichokes packed in water or brine.
• Ricotta cheese: 1 cup. Full-fat ricotta adds the creamiest texture.
• Mozzarella cheese: 2 cups shredded. Use part-skim or whole milk.
• Parmesan cheese: 1/2 cup grated. Freshly grated yields best flavor.
• Garlic powder: 1 teaspoon for that subtle aromatic punch.
• Onion powder: 1 teaspoon adds depth.
• Dried basil: 1 teaspoon for a lovely herbaceous note.
• Olive oil: 1 teaspoon to sauté and add richness.
• Marinara sauce: 2 cups. Choose your favorite jarred sauce or homemade.
• Salt and pepper: To taste, enhancing all the other flavors.

Tools & Equipment Needed

• Large pot: To boil the lasagna noodles.
• Colander: For draining noodles and canned artichokes.
• Mixing bowls: To combine the spinach, cheeses, and spices.
• Skillet: To sauté spinach briefly with olive oil and seasonings.
• 9×13-inch baking dish: Perfect size for assembling and baking the lasagna.
• Aluminum foil: Useful for covering the lasagna during baking to prevent over-browning.
• Grater: To shred mozzarella and grate parmesan.

Spinach Artichoke Lasagna Bake Made Stepwise

Step 1: Prepare the noodles

Bring a large pot of salted water to a boil. Add the 9 lasagna noodles and cook until al dente, typically about 8-10 minutes. Drain the noodles and lay them flat on a clean kitchen towel or parchment paper to prevent sticking.

Step 2: Sauté the spinach

Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the chopped fresh spinach, garlic powder, onion powder, dried basil, salt, and pepper. Cook, stirring frequently, until the spinach is wilted and fragrant, about 2-3 minutes. Remove from heat and let cool slightly.

Step 3: Mix the cheese filling

In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, grated parmesan, chopped artichoke hearts, and sautéed spinach. Mix well until all ingredients are evenly incorporated.

Step 4: Assemble the lasagna

Preheat your oven to 375°F (190°C). Spread about 1/2 cup of marinara sauce evenly on the bottom of the baking dish. Layer 3 lasagna noodles over the sauce. Spread one-third of the spinach-artichoke cheese mixture over the noodles, then spoon 1/3 cup of marinara sauce over the cheese. Repeat layering two more times—noodles, cheese mixture, and sauce—finishing with a final layer of noodles topped with remaining marinara sauce and the rest of the shredded mozzarella.

Step 5: Bake

Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 15 minutes or until the cheese is bubbly and golden brown.

Step 6: Rest and serve

Let the Spinach Artichoke Lasagna Bake rest for 10 minutes after baking to allow it to set for easier slicing. Serve warm and enjoy!

Ingredient Swaps & Substitutions

• If fresh spinach isn’t available, use frozen spinach—thaw and squeeze out excess moisture before adding.
• Swap artichoke hearts in water for marinated artichokes for extra flavor, but reduce added salt.
• Use cottage cheese instead of ricotta for a lighter texture.
• Try fresh garlic and onion instead of powders, finely minced and sautéed with the spinach.
• For a vegan option, substitute cheeses with plant-based alternatives and use a dairy-free marinara sauce.
• If you prefer a gluten-free version, replace lasagna noodles with certified gluten-free noodles or try a No Noodle Zucchini Lasagna.

What Not to Do

• Don’t skip sautéing the spinach; this step removes excess moisture which prevents a soggy lasagna.
• Avoid overcooking the noodles—they should be al dente to hold up during baking.
• Don’t forget to cover the lasagna during the first part of baking to keep it moist.
• Do not overload the layers with sauce; too much liquid can make the dish watery.

Freezer-Friendly Notes

This Spinach Artichoke Lasagna Bake freezes beautifully, making it an ideal make-ahead meal. To freeze, assemble the lasagna in a freezer-safe dish but do not bake. Cover tightly with foil and plastic wrap, then freeze for up to 3 months.

When ready to cook, thaw overnight in the refrigerator. Bake as directed, adding extra baking time if still slightly frozen. You may want to cover with foil for the first 30 minutes, then uncover to brown the cheese.

Your Top Questions

Can I use fresh artichoke hearts instead of canned?

Absolutely! Fresh artichokes can be steamed or boiled until tender, then chopped and used in the recipe. Just be sure to cook them fully before assembling to avoid toughness.

Is it necessary to pre-cook the noodles?

Yes, cooking the noodles until al dente is important for this recipe. It ensures they’re soft enough to layer and bake without becoming mushy.

Can I add other vegetables to this lasagna?

Definitely! Feel free to mix in sautéed mushrooms, zucchini, or bell peppers for extra flavor and nutrition.

How do I store leftovers?

Store leftover Spinach Artichoke Lasagna Bake in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.

Serve with These

• No Noodle Zucchini Lasagna for a low-carb alternative side dish.
• Simple garlic bread or crusty baguette to soak up extra sauce.
• A crisp green salad with lemon vinaigrette to balance the richness.
• Roasted vegetables such as asparagus or Brussels sprouts for added texture.

Serve & Enjoy

Slice this comforting Spinach Artichoke Lasagna Bake into generous portions and serve it while it’s warm and melty. The cheesy layers combined with tender spinach and artichokes create a flavor-packed, crowd-pleasing dish that satisfies every time. Whether for a cozy family dinner or a casual get-together, this lasagna bake is sure to impress and delight. Pair it with your favorite sides, grab a fork, and dig in!

From the first bite to the last, this Spinach Artichoke Lasagna Bake brings a beautiful medley of flavors and textures to your table. It’s creamy, cheesy, and packed with wholesome ingredients that make it an easy favorite to repeat again and again. Give it a try and discover your new weeknight staple that feels like a special occasion every time.

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