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Homemade Spinach Artichoke Alfredo Lasagna recipe photo
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Spinach Artichoke Alfredo Lasagna

This Spinach Artichoke Alfredo Lasagna is creamy, cheesy, and packed with fresh veggie goodness—your new favorite comfort food!
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Servings: 6 servings

Ingredients

  • 9 lasagna noodles lasagna noodles pre-cooked or no-boil
  • 2 cups fresh spinach chopped
  • 1 can (14 oz) artichoke hearts drained and chopped
  • 2 cups ricotta cheese
  • 2 cups mozzarella cheese shredded
  • 1 cup parmesan cheese grated
  • 2 cups heavy cream
  • 4 cloves garlic minced
  • 2 tablespoons olive oil for sautéing garlic
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon Italian seasoning herb blend

Instructions

Prep the Noodles and Veggies

  • Boil lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking. Chop fresh spinach and artichoke hearts; set aside.

Make the Alfredo Sauce

  • Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant and golden, about 1 to 2 minutes. Pour in heavy cream and stir to combine. Season with salt, black pepper, and Italian seasoning. Simmer gently for 5 to 7 minutes until sauce thickens slightly.

Combine the Cheese and Vegetables

  • In a mixing bowl, combine ricotta cheese, half of shredded mozzarella, half of grated parmesan, chopped spinach, and artichoke hearts. Mix until evenly incorporated.

Assemble the Lasagna

  • Spread a thin layer of Alfredo sauce on the bottom of the baking dish. Layer three lasagna noodles side by side. Spread one-third of the ricotta-spinach-artichoke mixture over the noodles, then a ladle of Alfredo sauce. Repeat twice more, finishing with noodles topped with remaining Alfredo sauce. Sprinkle remaining mozzarella and parmesan on top.

Bake to Perfection

  • Cover the dish tightly with aluminum foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake an additional 15 minutes until cheese is melted and slightly browned. Let rest for 10 minutes before slicing.

Equipment

  • Large Pot
  • Large Skillet
  • Mixing Bowl
  • 9x13 inch Baking Dish
  • Wooden Spoon or Spatula
  • Grater
  • Aluminum Foil

Notes

  • To make it lighter, substitute heavy cream with half-and-half or whole milk mixed with cornstarch.
  • Ensure to drain and squeeze excess water from spinach and artichokes to prevent watery lasagna.
  • This dish can be assembled ahead and refrigerated for up to 24 hours before baking.
  • No-boil noodles work well and save prep time; add extra sauce to ensure noodles cook through.
  • Adding cooked chicken or turkey sausage turns this into a heartier meal.