Spinach-Artichoke Lasagna Recipe (2024)

Made this tonight (almost exactly as written) and WOW. Decadently delicious! The only alteration was that I had a box of no-boil lasagna sheets in the pantry, which worked perfectly. So they're definitely an option if you don't want to soften dry pasta. In the future, to assuage my cholesterol-related anxieties, I will probably make a traditional béchamel with whole milk rather than half-and-half and double the quantities of artichoke and spinach. Giving it 5 stars nonetheless! Thank you!

Haven't made this yet but just want to say thank you for a lasagna (or any casserole) recipe that's not in a 9x13 pan. As a single person, it's much easier for me to make 8x8 recipes and use or freeze the leftovers. Yes I could halve the larger recipes but that often leaves me with awkward amounts of leftover ingredients, or something not quite right about the finished product. Some of us are not cooking for a whole family! Smaller recipes are much appreciated.

Hot tap water works just as well to soften the lasagna. No need for a kettle or boiling water. Technique works just as great for jumbo shells prior to filling. Both become soft and playable without tearing.

You bet. Frozen artichokes will taste better and their texture will be much better because they won't be as full of liquid as canned artichokes.

@Ned Cooking with hot tap water is a lead hazard even with newer sinks and pipeshttps://www.epa.gov/sites/default/files/2015-09/documents/2002_5_17_lcrmr_guidance_lcmr_lead_public_education_poster_v1.pdfhttps://www.cdc.gov/nceh/lead/prevention/sources/water.htmhttps://www.nytimes.com/2008/01/29/health/29real.html#:~:text=The%20claim%20has%20the%20ring,system%2C%20especially%20in%20young%20children.

Stephani-it does sound a bit confusing. I think this is right, but welcome others’ input. There are two fillings: artichoke mixed with 1/2 the bechamel, cottage cheese, etc., and plain bechamel. You put a thin layer of bechamel on the bottom, then 3 noodles, top with 1/2 artichoke mixture, then 3 more noodles, then 1/2 of the remaining bechamel, 3 noodles again, then the rest of the artichoke mixture, then more noodles, and finally the rest of the bechamel. Then top with mozzarella.

Never use hot tap water for eating or drinking. That’s what I learned from my plumber said. I was 70 years old. It was news to me , but I’ll never forget.

I used Daisy brand cottage cheese, 4% milk fat because the ingredients are simple: cultured skim milk, cream, salt. Read some of the other brands....

Read as ricotta cheese instead of cottage cheese (maybe subconsciously) and the lasagna turned out just as amazing. Refrigerated overnight and popped it in the oven for about 30 minutes. The filling was warm but not as hot as I'd like it to be, so maybe even cover for the first half of baking then remove to get those deliciously crunchy edges. Red pepper flakes and lemon zest in the filling rounded out these flavors as well. Looking to experiment with other veg options - any recommendations?

Someone offered the suggestion of softening lasagna and other noodles with hot tap water. Many sources suggest that you shouldn't drink or cook with hot tap water. The reason: Because it sits in the hot water heater and pipes, it leaches out toxic metals and chemicals, including lead.I would rather be safe than sorry here, and heat/microwave cold tap or bottled water to soften noodles.

This turned out absolutely amazing, and what a wonderful change to the more standard lasagnas recipes. My only challenge was salting it sufficiently, in the end it felt like it was lacking, I think I do better when the recipe gives a rough amount to start off with. I‘m off to the grocery store, to buy the ingredients again so I can remake this tomorrow. Oh, and the only change I made was follow someone else‘s suggestion of doubling the artichoke and spinach.

Made as directed except for whole wheat lasagna noodles and used a milk/half&half mixture rather than half&half and cream. It was delicious, but would at least DOUBLE the veggies next time. They got lost in all the creamy sauce. Might also add some garlic to veggie mixture as well.

Cottage cheese?Better with a good non commercial ricotta.

I made this last night. It was very rich, which was not a surprise given the ingredients. I think it needed something to give it more flavor like maybe onions, garlic, and lemon zest. It was tasty but it basically tasted like artichoke dip and was a bit much as a main course.

I think that you may be thinking that the béchamel sauce and the artichoke mixture are the same thing, but they are not. Only half the béchamel sauce finds its way into the artichoke mixture ;)

I love the white lasagnas. And I thought... artichokes? That's different. However this recipe has several issues. 1st, I used ricotta and had no problems as described by the author. 2nd, I have never seen cream used in making a bechamel sauce. Also you ALWAYS heat the milk before adding it to the butter/flour. It means the sauce thickens in moments and NOT the 10-20 min stirring time indicated. Used fresh lasagna sheets (quick & easy) and kept cheese layer separate from the veg. Otherwise tasty.

Really sticks to your gut. I won’t make again.

I made this for a girls night and it was a hit, nota single crumb leftover! We had a few vegetarians in the group and this was perfect as a main course. It is extremely rich, so a bright and acidic bruschetta paired great as an appetizer. I did increase the artichoke and spinach quantities as recommended by other commenters. Love this recipe!

Doubled artichokes and spinach and used fat free half and half. I sautéed a leek before adding the artichokes. Added 1/2 C soaked hen of the woods mushroom pieces and chopped garlic to artichokes before adding spinach. Used oven ready lasagna but I had to break pieces to go up the sides of the pan. I had more filling than I could use so a slightly larger pan would work if it is deep enough.

I made too many modifications to review this as written, but will say that—despite salting throughout—it still needed more than I gave it (and was a lot better the next day, with salt added). Things I'd do again:- double both the artichokes and spinach- add garlic, red pepper flakes, and lemon zest to the béchamel- to the vegetable mixture, add an extra egg and be generous with the parmesan and cottage cheese

Rich and delicious! It did not stick together very well like the pic. Maybe too much bechamel?

Some have suggested lemon zest in the cheese mixture. Does that taste okay with the nutmeg? I also will be adding onions and garlic.

Is it necessary to soak regular lasagna noodles first, or can we just cook them as is?

I’ve made this 6 times in 2023 and tweaked it slightly each time after the 1st attempt. Substitutions are ricotta for cottage cheese. Add lemon zest into the ricotta mix but keep that separate from veg mix for layering. Add in 2 finely diced shallots and 3 crushed garlic cloves and sweat them off with the artichokes. Increase spinach to 10oz bag. Add pinch of cayenne to bechamel. Make bechamel with milk not half/half or heavy cream.

I baked it and then cooled it and froze it. Thawed and reheated in 350 oven with foil. Worked well. In my pink 9x11 dish

I didn't have lasagna noodles but amazingly had all of the other ingredients so I tossed the filling and béchamel with cooked penne and baked it as a "pasta bake" dish. It was AWESOME!!

No-boil lasagna sheets work perfectly. I used frozen artichokes, an frozen spinach, almost doubling both. I also used twice the cheese, putting some on every layer. I always use a full 1/2 teaspoon of nutmeg in my béchamel, and I also added some truffle powder, just to add a little more complexity. It was delicious with half and half, but I think I'll use whole milk next time.

Save your sanity and just assemble this into a 9x12 pan. I just finished transferring the first 2 layers of this from an 8x8 pan into a 9x12 - not easy - because it definitely wasn't going to fit in the 8x8. To be fair I added some bell pepper to the filling - so it may work otherwise?BTW - I'm not the Ned who suggested soaking noodles in hot tap water - that comment should never have even been approved for posting.

Just baked this for 20 minutes - against my instincts - core temperature was only 130 degrees F and lasagna was only slightly browned. My oven temperature is correct at 400 degrees. And this was in a 9x13 pan - temp would be even lower in an 8x8 pan from the extra thickness of the lasagna. This needs to be cooked for at least 30 to 40 minutes to ensure the egg in the mixture is cooked properly - after 20 minutes any lasagna would still be raw.

This was good, 4/5 is right. I doubled vegetables, trimmed noodles, and baked longer. I ignored the bland comments because I thought, surely it’s that the middlemunchers can’t season...but no, they’re right. Even with some MSG. Next time I’ll add lemon zest and red paper flakes, chiffonnade some basil for the table à la IG (Ina Garten)