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Spinach Artichoke Lasagna Bake

This Spinach Artichoke Lasagna Bake is creamy, cheesy, and packed with tender veggies—a perfect cozy meal for weeknights or feeding a crowd!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 6 servings

Ingredients

  • 9 pieces lasagna noodles regular, no-boil not needed
  • 2 cups fresh spinach chopped
  • 14 oz artichoke hearts 1 can, drained and chopped
  • 1 cup ricotta cheese full-fat
  • 2 cups mozzarella cheese shredded, part-skim or whole milk
  • 0.5 cup parmesan cheese grated, freshly grated preferred
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried basil
  • 1 tsp olive oil
  • 2 cups marinara sauce jarred or homemade
  • salt and pepper to taste

Instructions

  • Bring a large pot of salted water to a boil. Add the 9 lasagna noodles and cook until al dente, about 8-10 minutes. Drain and lay flat on a clean towel or parchment paper to prevent sticking.
  • Heat 1 teaspoon olive oil in a skillet over medium heat. Add chopped fresh spinach, garlic powder, onion powder, dried basil, salt, and pepper. Cook, stirring frequently, until spinach is wilted and fragrant, about 2-3 minutes. Remove from heat and let cool slightly.
  • In a mixing bowl, combine ricotta cheese, half of the shredded mozzarella, grated parmesan, chopped artichoke hearts, and sautéed spinach. Mix well until evenly incorporated.
  • Preheat oven to 375°F (190°C). Spread about 1/2 cup marinara sauce evenly on the bottom of the baking dish. Layer 3 lasagna noodles over sauce. Spread one-third of the spinach-artichoke cheese mixture over noodles, then spoon 1/3 cup 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.
  • Cover baking dish tightly with aluminum foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 15 minutes or until cheese is bubbly and golden brown.
  • Let the Spinach Artichoke Lasagna Bake rest for 10 minutes after baking to set for easier slicing. Serve warm and enjoy!

Equipment

  • Large Pot
  • Colander
  • Mixing bowls
  • Skillet
  • 9x13 inch Baking Dish
  • Aluminum Foil
  • Grater

Notes

  • Freeze the unbaked assembled lasagna for up to 3 months; thaw overnight before baking.
  • Use frozen spinach if fresh is unavailable; thaw and squeeze out excess moisture.
  • Substitute cottage cheese for ricotta for a lighter texture or plant-based cheeses for a vegan option.
  • Sautéing spinach removes moisture and prevents soggy lasagna layers.
  • Do not overcook noodles; they should remain al dente to hold shape during baking.