Spinach Artichoke Lasagna
This healthy vegetarian spinach lasagna includes lots of fresh spinach, jarred artichokes and the simplest homemade tomato sauce.
Updated by Kathryne Taylor on July 12, 2024
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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 and delicious 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, I always love a salad with lasagna. 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. For an American Italian restaurant-style dinner, make my Homemade Caesar Salad or Vegetarian Italian Chopped Salad. This Honey Mustard Brussels Sprout Slaw is an unconventional option.
Other side dish options include green beans—try these Best Ever Green Beans, Perfect Roasted Green Beans, or perhaps your best bet is this stovetop recipe for Green Bean Salad with Toasted Almonds and Feta (I think the Mediterranean flavors would complement the spinach and artichoke).
If you’re not in the mood for green beans, try Perfect Roasted Brussels Sprouts, Parmesan Roasted Broccoli with Balsamic Drizzle or Perfect Roasted Asparagus when asparagus is in season (springtime).
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 spinach 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 (simply omit for a classic spinach lasagna), 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 am going to make this soon, but was wondering about the artichokes. Marinated, or not?
Hi! You can use marinated. Just be sure to drain. I hope you love them!
I would really like to make this for Christmas. Can it be made in advance? Thank you
Hi Jean! It can make great leftovers. I’m not sure about prepping too far in advance without the end result being watery. Let me know if you try it!
I loved the recipe. I was a little confused with the amount of time required for baking. It appeared that you only bake for 1/2 hour with a 15 min. cooling time. However, the instructions in the beginning indicated a baking time at 50 min. Regardless, I did watch it closely and at a 425 oven, it was ready in 1/2 hour.
Hi Elizabeth, thank you for your comment! I’m glad you enjoyed it. The cooking time includes the time for prep of cooking / preparing the vegetables. I hope that helps.
Made this recipe this weekend and WOW it was good! I was skeptical of the cottage cheese but it totally worked. Thank you!
You’re welcome, Carmen!
This was an incredibly easy and delicious weeknight meal! I used jarred sauce which helped as well. I will make this again and can change it up with any leftover veggies I have on hand like kale, zucchini, etc…
I’m delighted you enjoyed it, Janet! I appreciate your review.
Delicious! I followed the recipe exactly, and it was perfect.
I notice lots of the comments are around people not finding all the ingredients. For UK users like me, there should be 0 trouble finding any of the above ingredients!
This is OUTSTANDING and have made several times! It took longer than suggested, but like all of your recipes, was worth it and delicious!
Thanks for another healthy and tasty recipe!
You’re welcome, Peggy! I’m glad you enjoyed it.
Can you premake this and freeze and cook from frozen? Also I make this 3x a month and text this recipe to EVERYONE!!! Delish!
Hi! I haven’t tried freezing this one so I can’t say for sure. Sorry! I’m glad you enjoy this recipe, Eileen.
This lasagna is absolutely delicious! So flavorful; right combo of red sauce and cream sauce/seasoning.
Question for those using gluten free lasagna noodles like Jovial: How long long would you recommend baking the lasagna with the foil on since I’ve found that the Jovial brand (brown rice & water) takes longer? 18 min didn’t do it for gluten free lasagna noodles, which by the way, work beautifully with the recipe with a time adjustment l! Thanks so much!
We made your Buffalo Cauli and Blue Cheese Dip for apps before the Super Bowl. Yum!
Thank you for sharing, Bea! If you are finding they don’t cook as well, you can pre boil them to start the cooking process and then assemble. This works well for my Best Vegetable Lasagna. I hope this helps! I’m glad you enjoyed it.
Love this!!! You can’t beat a lasagne, and this is a nice twist on a classic – it’s fresh and interesting, but still 100% comfort food. It took me a while to make, but definitely worth the effort, will be making this again.
Hello! If I want to make this ahead of time (but only by a day) should I bake it and refrigerate, or can I leave it assembled but unbaked to give to my friend to just pop in the oven? Thank you!
Hi Andi! I don’t think this one will hold up well without being baked. It does make great leftovers so you could try baking then having your friend reheat servings!
Made this recipe with my homemade sauce and used low fat ricotta instead of cottage cheese. I was too lazy to get the blender out and just mixed the filling together (added some mushrooms that needed using) and it was delicious. Thank you. Leftovers today.
Thank you for sharing! I’m glad you loved it.
I’m making this for a dinner party Friday evening. If I assemble it early in the day and refrigerate, how long should I bake. I saw where someone who had refrigerated it, had to bake for an hour. Compared to 30 minutes you indicate in your instructions seems a bit too long.
WOW! Amazing flavor. No food processor, so did cottage cheese in blender. Once veggies were done in large pan I used a hand chopper directly in the pan! Worked great and no extra clean up. Just two of us so I especially love your lasagna recipes in 9” pans!
Wonderful to hear, Debra! I appreciate your review.
We really liked this lasagna. It tasted light and fresh. I would like to double the recipe for a dinner party. Do you think a 13 x 9 pan would work if I double the ingredients?
Hi, I believe others have made it in that size of pan and it’s worked. You can always split if you need to. Enjoy!
Love this recipe! I add a few more spices to the cottage cheese mix (some lemon juice, nutmeg, and a dash of red pepper flakes) but that’s just always how I like lasagna. Love how light the cottage cheese makes it- makes it far more pleasant to eat, in my opinion.
Wonderful to hear, Jenna! I appreciate your review.
I love this recipe and have made it a few times so far. My only question is how on earth can it only take 20 minutes to prep? What am I doing wrong?!!
Hi Nora! I’m glad you love it. I try to be as accurate as I can about timing, but I know it does vary based on skill, kitchen tools and comfort when using sharp knives.
Excellent
I had my doubts about the recipe since it’s a bit involved because of using a food processor to make the white part of the sauce, but I tried it anyway. I used regular lasagna noodles and a Newman’s Sockaroonicaroni Sauce but other than that followed the recipe closely. It really was worth it. This is a very tasty dish and we loved it. Fresh and light. It’s three meals for the two of us (two are in the freezer). I tossed out my other veggie lasagna recipes and am going to use this one as my go to vegetarian lasagna
Can I make the artichoke spinach mixture a day early and refrigerate it.. If yes, do you suggest I take it an hour or so before putting the lasgana together?
Hi Patricia, I haven’t tried it. I would hesitate as it can release some moisture and not sure how well it would bake up. If you try it, I would be interested in your results!
Does this freeze well?
I haven’t had great luck with it, but I know my Best Vegetable Lasagna has been frozen by others and they didn’t mind the results.
Can’t wait to t this!
What are instructions for reheating?
Hi! You can gently reheat in the microwave or in your oven if you prefer.
Love this recipe, have made it so many times. Was just wondering if I could prepare it the evening before and then cook it the following day? Would that be ok with the par-boiled lasagna sheets?
Hi, You can try it. Let me know how it goes! It will likely be more watery.
I love this lasagna! I wanted to see if you could help me to adapt it to using non- cow’s milk cheese. I was thinking of substituting goat cheese but don’t know about for all of the cheeses. Any suggestions?
You could try it. It won’t melt the same. Let me know what you think when you try it!
This is a go to favorite! What is the best way to freeze an assembled (in glass 8×8 square baker) but uncooked lasagna to enjoy at a later time?
Thanks!
P.S. I love your cookbook “Love real Food”. So many great recipes!
Thank you, Cathy! I recommend baking this right away. You can freeze in portion sizes if you like, but it will release moisture.
I made this for a friend who had surgery and just received an email from her husband, “Maybe the best lasagna I have ever had.” Now I need to make it for me and my husband.
I had a 9×9 pan which allows for 4 lasagna noodles so I did that instead of the 3 suggested in the recipe. Based on the feedback I received, I guess is worked out and wasn’t too dry.
That’s wonderful! Thank you for sharing, Eveleen. I appreciate your review!
This recipe is top notch as the rest of your recipes. When I am looking for vegetarian recipes your blog is the first thing I check out.
My heartfelt thanks to you for putting such amazing recipes together.
This was delicious and the no-boil lasagna noodles made it easy as well. We had it as our Christmas Day meal. I did add a little feta cheese to it because I had some that needed to be used. It does make a nice addition, but I could tell that this would have been wonderful without it as well.
A perfect holiday meal! Thank you for sharing, Michele.
Any tips for making this ahead and transporting 3 hours away?
You could try to reheat in the oven or assemble there and then bake? Let me know what you did!
Can this be made ahead?
I recommend this best right away or as leftovers.
I had my reservations, but I made this today used your exact recipe. And for my husband I made the veget. one –Both were Excellent! thanks, judy from Halifax, NS Canada
I’m glad you enjoyed it, Judy!
Lasagna’s one of my favorite foods and this recipe was incredible! We used oven ready/no boil lentil lasagna pasta ands Rao’s Marinara and it worked out awesome. Topping with fresh basil makes this taste out of this world. And both adults and toddlers enjoyed this recipe-which makes it a major win. I didn’t think anything could compete with your vegan lasagna which has become one of our top dinner choices and go to recipe to when guest come over. But this one takes a gold star! Thank you again for your exquisite recipes and providing so much inspiration for your loyal followers!!
You’re welcome, Shai! I appreciate you sharing your experience and how you like to make it.
We made this tonight and it rocked!! It was a lot of work and took me a long time to make but I think that I’ll get faster with practice.
That’s great to hear, Kim! Thank you for sharing.
This is the BEST lasagna I’ve ever made. Everyone loves it so much.
Wondering if I can double the ingredients and use a 9×13 pan and if yes, would the baking time be the same?
That’s great to hear, Eveleen!
Looks great! Just want to confirm that you only whip half the cottage cheese? The second cup is added to the veggie mixture as is? Thanks!
Yes! I hope you love it, Samantha.
Does this freeze well?
I haven’t tried it. But I do know others have froze my Best Vegetable Lasagna and didn’t mind the results.
I did read the comments. I just want to do this recipe more. But, it’s still not so clear that you mean “not marinated” artichokes, right? This is what makes sense, but I am still wondering.
Thanks,
Donna
Yes, you don’t need them marinated.
I’ve made your veggie lasagna several times, and thought I’d try this one…it did not disappoint!! I feel like this is a really family-friendly meatless lasagna – the artichokes added a little something unexpected and absolutely delicious!!
That’s great to hear, Stephanie! I appreciate your review.
Can this vegetable lasagna be frozen? Is it best to cook it first and then freeze?
Hi! I prefer this best right away. I believe others have tried it and didn’t mind the results. I do find it releases water when it’s frozen.
Really enjoyed this and was especially pleased to see my kids “gobble it up!, especially considering they would normally never go near an artichoke and avoid greens of all kinds. I had a lot of zucchini to use so sautéed some and added to the middle layer.
Great to hear, Stephanie! I appreciate your review.
I have made this recipe several times and me and my husband love it! It’s one of my repeats I always go back to. So easy to make and always delicious. Sometimes I cheat and buy Jarred marinara sauce instead of making my own. Either way, it always turns out delicious!
That’s great to hear, Tiffany!
I love this recipe! I’ve made it several times. The whole family is a fan!
That’s great to hear, Jeanne! I appreciate your review.
I made this in stuffed shells instead, for ease of serving at a potluck… delicious and a great veggie option for our friends.
Thank you for your review, Megan!
This was delicious. We are not a vegetarian family but are starting to become more so. I made a few changes. I didn’t have enough basil so I did what another commenter did and added some pesto I had frozen from the summer. I did not mix the cottage cheese and spinach mixture. I made them two separate layers. I also added a thin layer of shredded mozzarella and roasted dehydrated eggplant I had from my garden. Even my texture sensitive, total meat eater son loved it! Thanks so much!
I’m excited you loved it, Vanessa!
Made and liked this version (Feb 2024)! Had made your other lasagna recipe before and liked that too, but saw notes at the end for spinach and artichoke, both of which I love. So made this one. Very good in winter – using small frozen block of spinach and canned artichoke hearts.
Thank you! I’m glad you loved it, Nancy.
Can you freeze this before baking it
I don’t know if this is going to hold up well, sorry!
Any substitute for cottage cheese?
You could use ricotta cheese.
This recipe looks delicious and plan to try it. Sometimes l crumble fresh tofu in place of ricotta, and use the Costco Violife vegan mozzarella for the other cheese. lt’s pretty good,
This is the best lasagna – vegetarian or otherwise – that I’ve ever made! I’ll never use another recipe. I used mushrooms in addition to the artichokes since I had some on hand. Absolutely delicious!
Delizioso!
This sounds and looks sooo good, but alas I am gluten free, and can not find gluten free lasagna noodle, never mind the no-cook kind. Any ideas on how to use these ingredients/flavors on tossed with gf pasta noodles? I hoping. . . .
I’m not sure without lasagna noodles, sorry!