Spinach Artichoke Lasagna
This healthy vegetarian lasagna includes lots of fresh spinach, jarred artichokes, and the simplest homemade tomato sauce.
Updated by Kathryne Taylor on November 19, 2024
Ever tried artichoke in lasagna? If not, you’ve been missing out. This vegetarian recipe is freshly flavored, hearty and cheesy, but not too heavy. It’s a marvelous option for date night at home or a special Sunday dinner.
This spinach and artichoke lasagna recipe has been one of my personal favorites for nearly a decade, and it has raving reviews. Today, I’m sharing it again with new photos and a step-by-step video. You’ll also find plenty of serving suggestions below to round out your meal.
I originally created this recipe for our friend Scott. He came to the blog looking for a lasagna recipe to cook for his wife, Sara, and I had nothing to offer! This recipe formed the backbone for my Best Vegetable Lasagna and Vegan Lasagna, so if you have enjoyed those, you’ll certainly love this one.
This recipe taught me the beauty of no-boil lasagna noodles, which are so much easier and quicker to work with. It also features a simple, no-cook, diced tomato sauce with basil and garlic that tastes so fresh. Try it, and you’ll see!
Spinach Artichoke Lasagna Notes & Tips
You’ll find the full recipe below. Here are a few tips and options to be aware of before you get started.
- This recipe is designed for no-boil lasagna noodles, which saves a few steps and makes for easier layering.
- I used cottage cheese in this recipe instead of the classic ricotta. It’s a little trick I learned from America’s Test Kitchen (they are full of tricks!). Cottage cheese has a better flavor and texture than ricotta when it comes to lasagna. I am not a fan of cottage cheese on its own, but it’s perfect in this recipe!
- If you are in a pinch for time, you could substitute store-bought sauce for the homemade sauce below.
- You could also get by with frozen spinach instead of fresh, but the fresh spinach flavor really plays nicely with the fresh-tasting tomato sauce.
- If you don’t love artichokes or can’t find any, you can skip them altogether for a classic spinach lasagna recipe.
- The recipe below makes heavy use of a food processor, but if you don’t have one, you can use a blender.
- If you don’t have a food processor or blender, buy crushed tomatoes instead of diced, skip the blended cottage cheese step and chop the spinach mixture after it’s done cooking.
Watch How to Make Spinach Artichoke Lasagna
Spinach Artichoke Lasagna Serving Suggestions
While this lasagna already offers a serving of hearty greens, it’s great with a side salad. The most simple side salad options include this Lemony Kale Salad or Super Simple Arugula Salad. Or, improvise your own with my Italian Dressing or Lemon Vinaigrette.
Other side dish options include green beans—try these Best Ever Green Beans, Perfect Roasted Green Beans, or Green Bean Salad with Toasted Almonds and Feta (I think the Mediterranean flavors would complement the spinach and artichoke).
For date night at home, you could end the meal with a special dessert. I love Betty’s Pots de Crème for the small portion and rich flavor. Foolproof Basque Cheesecake tastes amazing, and it’s best made in advance. For just two people, try these chocolatey Mini Lava Cakes for Two!
More Hearty Italian Recipes to Try
Here’s a short collection of cheesy baked Italian dishes. Browse more Italian recipes here.
- Baked Ziti with Roasted Vegetables
- Best Vegetable Lasagna
- Lentil Baked Ziti
- Spinach Stuffed Shells
- Italian Eggplant Parmesan
Please let me know how your lasagna turns out in the comments! I love hearing from you.
Spinach Artichoke Lasagna
This healthy vegetarian lasagna includes lots of fresh spinach, jarred artichokes and the simplest homemade tomato sauce. This lasagna tastes even better the next day! Recipe yields one 9-inch square lasagna, which is enough for 8 to 9 servings.
Ingredients
Tomato sauce (or substitute 2 cups prepared marinara sauce)
- 1 can (28 ounces) diced tomatoes
- ¼ cup roughly chopped fresh basil
- 2 tablespoons olive oil
- 2 garlic cloves, pressed or minced
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
Spinach artichoke mixture
- 2 cups (16 ounces) low fat cottage cheese
- 2 tablespoons olive oil
- 1 cup chopped red onion (about 1 smallish red onion)
- ¼ teaspoon salt
- 4 cloves garlic, pressed or minced
- 1 cup jarred or defrosted frozen artichokes, drained, quartered if necessary
- 12 ounces baby spinach, preferably organic
- Freshly ground black pepper, to taste
Remaining lasagna ingredients
- 9 no-boil lasagna noodles
- 2 cups (5 ounces) shredded fontina cheese or low-moisture, part-skim mozzarella
- Garnish: sprinkling of additional chopped fresh basil
Instructions
- Preheat oven to 425 degrees Fahrenheit. To prepare the tomato sauce, first pour the tomatoes into a mesh sieve or fine colander and let them drain off excess juice for a minute. Transfer drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt and pepper flakes. Pulse the mixture about 10 times, until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl for later (you should have about 2 cups sauce).
- Rinse out the food processor and return it to the machine. Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth, about 1 minute. Transfer the mixture to large mixing bowl. No need to rinse out the bowl of the food processor this time; just put it back onto the machine because you’ll need it later.
- Warm 2 tablespoons olive oil a large skillet over medium heat. Once the oil is shimmering, add the chopped onion and ¼ teaspoon salt. Cook, stirring often, until the onion is tender and translucent, about 4 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Add the artichoke to the skillet, then add a few large handfuls of spinach. Cook, stirring and tossing frequently, until the spinach has wilted. Repeat with remaining spinach. Continue cooking for about 12 minutes, stirring frequently, until the spinach has dramatically reduced in volume and very little moisture remains in the bottom of the pan.
- Transfer the spinach artichoke mixture to the bowl of the food processor and pulse until the contents are finely chopped (but not puréed!), about 12 to 15 times. Transfer the mixture to the bowl of whipped cottage cheese. Top with remaining cottage cheese and mix well. Season to taste with salt and pepper. Now it’s lasagna assembly time!
- Spread ½ cup tomato sauce evenly over the bottom of a 9-inch square baker. Layer three lasagna noodles on top, overlapping their edges as necessary. Spread half of the spinach mixture evenly over the noodles. Top with ½ cup tomato sauce, then sprinkle ½ cup shredded cheese on top.
- Top with three more noodles, followed by the remaining spinach mixture. Sprinkle ½ cup shredded cheese on top. (We’re skipping the tomato sauce in this layer.) Top with three more noodles, then spread the remaining tomato sauce over the top so the noodles are evenly covered. Sprinkle evenly with 1 cup shredded cheese.
- Wrap the lasagna with a layer of parchment paper over the top (or cover tightly with aluminum foil, but don’t let the foil touch the cheese). Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180 degrees and continue cooking for about 12 more minutes, until the top is turning spotty brown. Remove from oven and let the lasagna cool for 15 minutes before sprinkling with chopped basil and slicing.
Notes
Recipe roughly adapted from several lasagnas in The Complete Vegetarian Cookbook, with reference to Serious Eats and Gimme Some Oven.
Make it gluten free: Substitute gluten-free no-bake lasagna noodles, such as Jovial brand.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I made this and it is amazing! Great flavors. I’ve made it about 5 times now. It’s my go-to vegetarian recipe to feed a crowd or at holiday time. It’s easy to assemble and delicious after baking.
OMG this dish turned out delicious!!!! Followed recipe all the way through and loved it! It’s our new favorite lasagna.
OMG this dish turned out delicious!!!! Followed recipe all the way through and loved it! It’s our new favorite lasagna.
Hooray! That’s great.
Kate,
I made your Spinach & Artichoke Lasagne and it was simply delicious . I love spinach, so this was icing on the cake. Thank you for introducing fontina cheese to me. I followed the recipe to a “t”, however added a bit more cheese overall. Love, love your recipes.
Thanks
This lasagna is amazing!! I also made my own sauce instead of using store bought. I can’t wait to make it again!!
Great to hear, Sarita!
What size pan would you make a double recipe in?
You could try a 9×13.
I did use the 9X13. That worked fine. Everyone loved it too! Thank you.
That’s great to hear, Lynne! I appreciate your review.
I’m not crazy about cottage cheese. Can I use ricotta instead?
Sure! I hope you love it.
Thank you for the spinach artichoke lasagna, I made 2 – eating one immediately and loved it. Then froze the other. Now need advice on how to defrost and bake it??
I don’t have instructions for frozen, sorry!
Try microwaving it for a couple minutes. Just keep an eye on it, yu will know when it is chow time.
I cut the lasagna into pieces and vac seal. You can use ziplock bags.. I defrost in micro depending on size about 2:30-3:00.. then transfer to plate and heat in microwave about 60 seconds. comes out perfect. its my husbands FAVORITE dinner recipe.
I just made this on a cold Sunday in Mass. I love it! My daughter was here for lunch and loves it as well. We had with a garden salad. Plenty for leftovers!!!! Great flavors!
Great to hear, Mary! Thank you for your review.
i know that any recipe of yours that i make will be delicious! this was no exception!
best lasagna EVER!
my only modification was to add kalamata olives.
thank you for sharing healthy, delicious recipes with us. ps i love your cookbook and use it all the time!
Great to hear, Sue! Thank you for your review.
Hi Kate. I Finally made this recipe after looking at it for years! What a hit. Even my husband who wrinkles his nose at “vegetarian lasagna” loved it. I was very skeptical about the cottage cheese but you were so right. This one is a keeper. Thanks.
Great to hear, Doff! I appreciate your review
Loved this recipe. I doubled it and made a 9×13 pan as we love leftovers. I was a little short on spinach so I subbed in some kale and it was great. I did use jarred sauce, my favorite is the Silver Palate brand. It saved a lot of time and I actually made it on a week night.
That’s great to hear, Laurie! Thank you for your review.
I wanted to add more protein than just the cottage cheese and cheese so I sprinkled cannellini beans on the two bottom layer between the spinach and the cheese. Yummy !
Hi, Just a quick note to say thank you for sharing your amazing blog with the world. It’s a real pleasure to explore and enjoy.
I’m excited to try this but will likely sub the noodles for eggplant. Any suggestions on that? Thanks for this great post and idea!!
You could try to follow my Best Vegetable Lasagna.
The artichokes turn this delicious veggie lasagna into a magnificent one!
Recently diagnosed as diabetic, caused by cancer treatment, trying to lighten up the favourite foods. Made thais today, looks fantastic! Smells wonderful from my oven, and I can’t wait to taste it. Thanks for your recipes. Everything I’ve made from your site tastes great.
I’m glad you have been able to trust my recipes and enjoy them, Carole! I appreciate your review.
So I made this lasagna for a very discerning wine dinner party and it turned out great! The briny artichoke with the cottage cheese was an innovation. I did do more spinach and basil fyi like 3x. And more cheese. And no joke on the night before bit. Otherwise a little exhausting and Im a trouper on food prep. But doing it noght before allows u to focus on everything else if you are doing a sort of formal dinner. I also paired this with grilled pork tenderloin with a lemon butter and herbs and it was the bomb. But star was the lasagna the pork was just the side like potatoe etc. Great job Kate!!!!!
Thank you for sharing, Kenneth! I appreciate your review.
I’ve never made a recipe of yours that I didn’t like. Not one. I do my weekly meal planning almost entirely from your website. This recipe is absolutely the best lasagna I’ve ever had.
I’m so grateful to you, and all the hard work and artistry that goes into your recipes. You make dinner such a lovely experience for me and my entire family.
Making this for the second time — everyone LOVES this lasagna!!! I followed the recipe to the letter and it is perfection!
I’m wanting to make a 9×11″ one next time and am wondering how much longer it should cook?
I suggest starting with the same time and then adding more as needed. I’m happy to hear it is a hit, Hudson!
We aren’t vegetarians, but we enjoy eating vegetarian dishes a lot. I made this tonight, and it was so tasty hubby made me promise to make it again next week! Loving your recipes Kate
Great to hear, Sarah! Thank you for your review.
Delicious! I had been eyeing this recipe for a while and finally got around to making it. It is amazing! I didn’t have basil, so I added a little pesto instead, but other than that, followed the recipe as written. Thanks for another winner!
P.S. I also love your spinach artichoke enchiladas!
Wonderful to hear, Krystal! Thank you for your feedback.
How long does this keep?
Hi N, it should keep 4-5 days. As always, use your best judgement.
So so good. Made it twice so far. I used ricotta cheese instead. My son keeps asking for meat in it, but still eats it as is. It’s a keeper!
I love to hear that, Kristin! I appreciate your review.
This was sooo good! I only had 5 oz of spinach on hand, but I didnt miss the rest. I also used an 11×7 pan. I’ve never made a fresh sauce like this and couldn’t believe how quick and easy it was! I also don’t like cottage cheese on its own but it blends seamlessly in this recipe. I used my Ninja blender, which worked great to prepare everything. Teenagers and hubby loved it. Perfect for a hearty meatless Monday dinner! Already looking forward to making this again!
I love to hear that, Angi!
Hi :D…do you use canned artichokes, or in a jar (can I use the marinated ones with oil)? I want to make this recipe correctly :D..gracias
Hi! You can use either, it depends on what is available near you.
Love your recipes and I have your cookbook. Would love toknow where you got the casserole dish you made the lasagna in. Thanks!
The spinach and artichoke filling is delicious! I learned to use my food processor in a new way- smoothing out part of the cottage cheese and adding to the rest of the filling. This made a smooth filling with character in which you can taste all the flavors. I am definitely making this again.
Is it ok to make ahead, refrigerate, and bake next day?
I don’t think it will hold up quite as well.
I made this recipe last night I had to order Delallo whole wheat no-cook lasagna noodles because I couldn’t find in any local DC stores. But it was worth the wait. The noodles are incredible. I also didn’t have artichoke so I had to skip. I used Trader Joe’s non-dairy almond milk mozarella shreds. The topping was crusty and gooey. This recipe is delicious Kate!
What temperature do I bake this at?
Hi Catherine, please see the first step in the instructions.
This is an incredible lasagna!!! The artichokes add a delightful mix of delicious flavors. I doubled the recipe (9×13 pan) for a dinner party and it turned out perfectly. This is definitely the best lasagna ever!! Thank you, Kate for your creativity and amazing food. I use your recipes nearly exclusively and they always turn out fantastic. :)
I have just pulled this lasagne out of the oven yet again. I will always go to this recipe to make lasagne! It is fabulous and I especially love that it makes a smaller amount than many recipes. I added sundried tomatoes and capers today just to mix it up a bit! Thank you so much for your emails and recipes!
Can you make this in the morning or even thr day before baking?
You can try it. It may release some liquid.
Who knew this recipe would be the #1 most requested in the rotation our house for at least the last 4 years. It’s definitely my husband’s favorite thing, and my 6-year-old son loves it too (and has been eating it at least once a month since he was 2). My only gripe, from a busy career-woman-married-to-a-career-man perspective, is that it dirties so many dishes. Obviously that hasn’t stopped us. Thanks for the recipe!
Can you freeze this lasagna?
I haven’t tried it, sorry!
I’ve made this a few times and frozen it. I freeze it without cooking and just add to the cooking time when I do cook it. It turns out just fine. I’ve also added mushrooms and find they go really well with the artichoke and spinach. Great recipe!
Just wanted to comment and let you know that the automatic 1x/2x portion adjuster caused some confusion for me. I set it to 2x and it showed “2 can (28 ounces) diced tomatoes” which made me think I needed 28 ounces total, so I bought two 14 ounce cans. But then I switched it to 1x, and it still said 28 ounces, so I realized I had only bought half of the amount of tomatoes that I needed.
Hi Lisa, I’m sorry that has caused confusion. Hopefully I can get that working better with the updates to the blog I hope to be launching soon!
Delish and kid approved. I appreciate that your recipes often call for affordable, pantry ingredients that I mostly already have. I also made this in a more traditional sized 9 x 13 dish and did four noodles across vs 3, and it worked fine. Keeps great for leftover lunch the next day. PS congrats on your baby girl and sending hugs over the loss of Cookie.
I love this recipe. I use it all the time. I have been having trouble with it being excessively watery. Do you have any tips on that? I have been draining the tomatoes. I’m wondering if I need to cook them down or something like that. Have you had that issue?
Hi Kim, I’m sorry to hear that. Make sure you are cooking down your artichokes and spinach enough. Spinach can contain excess moisture. Be sure to drain your artichokes too.
We had this for dinner tonight and it was absolutely delicious! we’ll definitely be making it again.
I’m happy to hear that, Debbie! Thank you for your review.
Can this be prepped ahead? If so, how many days in advance?
We’ve eaten it before, fresh and loved it! We added ground Italian sausage to one batch as well. Planning on sharing with others at a family gathering and want to get as much work done ahead of time as possible.
Thanks!
I find this is great leftover but don’t recommend prepping to set without baking.
Why do you recommend not prepping without baking immediately?
I recommend baking right away.
I keep making this recipe over and over, and it’s just delicious. Thank you!
You’re welcome!
Getting ready to make Spinach Artichoke lasagna.
By “jarred”, do you mean “marinated” artichokes?
Are tinned hearts or bottoms fine? Seems no frozen ones around these days.
Canadian here eh. Looked at many options for artichokes today. Various options. How many cups required??
Love all your recipes but was puzzled by the 12 minute cooking time for the artichoke/spinach mixture. I had my heat below medium and it could not have continued cooking for more than 6 minutes max. Also exactly how does one wrap the lasagna in parchment paper. There’s not way to wrap it – the Parchament at best just lays in top very loosely. Puzzled. Thank you though for a very tasty recipe.
You’re welcome, Cici!
I was wondering this too so I decided to put a layer of parchment directly on the cheese and then wrap tightly with foil. It worked great! The cheese stuck a tiny bit, but WAY better than if the foil was directly on the cheese.
Thank you for your answer Tracy. Brilliant!
I loved the spinach artichoke lasagna!
1. However, I cannot find a 9” square glass baking pan (only metal). Recipe boils over in 8”. Suggestions?
Hi Sandy, you could try and make it in a 9×13 and double it.
I love this spinach artichoke lasagna!
You suggested to use a 9×13 to double recipe. Is the baking time the same for a double recipe in 9×13?
Thank you for giving option to double the ingredients, but it would be helpful if you also changed the instructions for a double recipe.
Hi Sandy! Baking time should be the same. You can start with the same time. You may need to adjust after the time is up.
If I double recipe in 9×13 and bake it, but serve it the next day, how long at what temperature would you suggest?? Thank you.
You should be able to keep the same temperature and time. Just adjust time as needed. Let me know what you think!