Spinach-Artichoke Lasagna Recipe

Name: Spinach-Artichoke Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons grated Parmesan cheese, divided; 2 tablespoons chopped fresh basil; 1 teaspoon bottled minced garlic; 1 (15-ounce) container part-skim ricotta cheese; 1 (14-ounce) can artichoke hearts, drained and coarsely chopped; 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry; 1 large egg, lightly beaten; 1/2 cup (2 ounces) shredded part-skim mozzarella cheese; 1/2 cup (2 ounces) shredded sharp provolone cheese; 1 (25.5-ounce) jar Italian herb pasta sauce (such as Muir Glen Organic); Cooking spray; 1/2 (8-ounce) package precooked no-boil lasagna noodles (6 noodles)

Servings: persons

3 tablespoons grated Parmesan cheese, divided
2 tablespoons chopped fresh basil
1 teaspoon bottled minced garlic
1 (15-ounce) container part-skim ricotta cheese
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 large egg, lightly beaten
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) shredded sharp provolone cheese
1 (25.5-ounce) jar Italian herb pasta sauce (such as Muir Glen Organic)
Cooking spray
1/2 (8-ounce) package precooked no-boil lasagna noodles (6 noodles)

1
Preheat oven to 350u00b0.
2
Combine 2 tablespoons Parmesan cheese and next 6 ingredients in a bowl; stir well. Combine mozzarella cheese and provolone cheese in a small bowl; toss well.
3
Spread 1/3 cup pasta sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with half of spinach mixture, 1/2 cup shredded cheese mixture, and 3/4 cup pasta sauce. Arrange 2 noodles over sauce, and top with remaining spinach mixture and 3/4 cup pasta sauce. Top with remaining 2 noodles; spread remaining pasta sauce over noodles.
4
Cover tightly with foil; bake at 350u00b0 for 30 minutes. Uncover; sprinkle with remaining 1/2 cup shredded cheese mixture and remaining 1 tablespoon Parmesan cheese. Bake, uncovered, an additional 10 minutes or until cheese melts. Let stand 5 minutes before serving. Cut into 6 equal portions.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons grated Parmesan cheese, divided, 2 tablespoons chopped fresh basil, 1 teaspoon bottled minced garlic, 1 (15-ounce) container part-skim ricotta cheese, and more.

Yes, Spinach-Artichoke Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach-Artichoke Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions