White Spinach-Artichoke Lasagna Recipe

This creamy White Spinach-Artichoke Lasagna is made with tender lasagna noodles, earthy spinach, tangy artichoke hearts, and a rich Béchamel sauce loaded with Parmesan and mozzarella cheese. This recipe creates the ultimate comfort food, with cheesy, savory layers baked to golden, bubbly perfection. It’s a perfect main course for a family dinner or potluck, and makes a generous dish that serves 8-10 people.

White Spinach-Artichoke Lasagna Ingredients

For the White Sauce (Béchamel):

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of ground nutmeg
• 1/2 cup grated Parmesan cheese

For the Spinach-Artichoke Filling:

• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 1 (14 oz) can artichoke hearts, drained and chopped
• 15 oz container whole milk ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1 teaspoon garlic powder

For Assembly:

• 1 (9 oz) box no-boil lasagna noodles
• 1/2 cup grated Parmesan cheese, for topping

How To Make White Spinach-Artichoke Lasagna

1. Prepare the oven and filling components: Preheat your oven to 375∘F (190∘C). Make sure your thawed spinach has been thoroughly squeezed to remove as much water as possible. This is critical to prevent a watery lasagna.
2. Make the Béchamel sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. This mixture is called a roux, and it will thicken your sauce. Gradually pour in the milk while whisking continuously to prevent lumps. Bring the sauce to a gentle simmer and cook for 5-7 minutes, until it has thickened enough to coat the back of a spoon. Remove from heat and stir in the salt, pepper, nutmeg, and 1/2 cup of Parmesan cheese.
3. Make the cheese filling: In a large bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella, the squeezed spinach, chopped artichoke hearts, and garlic powder. Mix until everything is well combined.
4. Begin the assembly: Spread about 1 cup of the white Béchamel sauce evenly over the bottom of a 9×13-inch baking dish. This prevents the bottom layer of noodles from sticking.
5. Create the first layers: Arrange a single layer of no-boil lasagna noodles over the sauce. Spread half of the spinach-artichoke ricotta mixture evenly over the noodles. Top this with about 1 cup of the Béchamel sauce.
6. Create the second layers: Repeat the process with another layer of noodles, the remaining ricotta mixture, and another cup of Béchamel sauce.
7. Finish the top layer: Place the final layer of noodles on top. Pour the rest of the Béchamel sauce over the noodles, spreading it to cover the entire surface. Sprinkle evenly with the remaining 1 cup of mozzarella and 1/2 cup of Parmesan cheese.
8. Bake the lasagna: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake for another 15-20 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
9. Rest before serving: Let the lasagna stand for at least 15 minutes before cutting and serving. This allows the layers to set, making it much easier to slice.

Recipe Tips

• Squeeze the Spinach Dry: This is the most important step for a successful lasagna. Thawed frozen spinach holds a lot of water. Place it in a clean kitchen towel or cheesecloth and wring it out until no more liquid comes out. If you skip this, your lasagna will be watery.
• Make a Smooth Béchamel: The key to a lump-free white sauce is to add the milk slowly at first, whisking constantly to incorporate it into the roux (the cooked butter and flour paste). Once the initial liquid is smooth, you can add the rest more quickly.
• Use No-Boil Noodles for Ease: No-boil lasagna noodles are a fantastic time-saver. They absorb the liquid from the sauce as they bake, cooking to a perfect al dente texture right in the oven. There’s no need to pre-boil them.
• Let the Lasagna Rest: It will be tempting to cut into the hot, bubbly lasagna right out of the oven, but patience is key. Letting it rest for 15-20 minutes allows the molten cheese and sauce to set, so you can cut clean, beautiful slices that hold their shape.

What To Serve Lasagna

This White Spinach-Artichoke Lasagna is incredibly rich and satisfying, so it pairs best with light and fresh side dishes. A simple green salad with a zesty lemon vinaigrette offers a perfect acidic contrast. Classic garlic bread is always a great choice for soaking up any extra sauce on the plate. For a vegetable side, consider simple roasted asparagus or steamed broccoli.

How To Store Lasagna Leftovers

• Refrigerate: Cover the cooled lasagna tightly with foil or transfer individual slices to an airtight container. Store in the refrigerator for up to 4 days. Leftovers reheat beautifully in the microwave or in an oven-safe dish.
• Freeze: Lasagna is an excellent dish to freeze. You can freeze the entire baked and cooled lasagna, or individual portions. Wrap it tightly in a layer of plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating, or bake from frozen, adding extra cooking time.

White Spinach-Artichoke Lasagna Nutrition Facts

• Serving Size: 1 serving (recipe makes 10)
• Calories: 552 kcal
• Total Fat: 35g
• Saturated Fat: 21g
• Cholesterol: 105mg
• Sodium: 890mg
• Total Carbohydrate: 34g
• Dietary Fiber: 3g
• Sugars: 9g
• Protein: 26g

Frequently Asked Questions

• Can I add chicken to this recipe? Absolutely. For an extra protein boost, you can add about 2 cups of shredded rotisserie chicken or cooked, cubed chicken breast. Simply mix the chicken into the spinach-artichoke ricotta filling in step 3.
• Can I use fresh spinach instead of frozen? Yes, but you will need a large quantity, about 1.5 to 2 pounds. Cook the fresh spinach in a large pot until it is completely wilted. Let it cool, then squeeze out all the excess water just as you would with frozen spinach.
• Why was my lasagna watery? The most common cause of a watery lasagna is failing to squeeze enough liquid from the thawed spinach. Another reason could be that your Béchamel sauce was too thin; make sure to let it simmer and thicken properly before assembling.
• Can I assemble this lasagna ahead of time? Yes, this is a perfect make-ahead meal. You can assemble the entire lasagna, cover it tightly with foil, and refrigerate it for up to 24 hours. When you’re ready to bake, you may need to add about 10 minutes to the initial covered baking time.

Try More Recipes:

• Zucchini Lasagna Recipe
• Zucchini Noodles Recipe
• Zucchini Carbonara Recipe