Spinach and Artichoke Lasagna
This recipe is still one of my all-time favorites. Not just because it’s a fresh take on lasagna. Or that it’s on the healthier side of things. Or that it is visually stunning.
No, what I love most about this is that I’ve figured out a way to make this a 2-serving portion!
For too long, lasagna has been one of those things you think about when you’re cooking for a small army. But who decided that? And why can’t it be for two servings and no more???
Let’s break those rules, and do so while eating something truly fantastic.
Shall we?
Why This Lasagna Tastes So Damn Good
First off, your eyes can't help but appreciate the layers of vibrant green spinach, creamy artichoke filling, and that golden-brown, crispy top layer of melted mozzarella.
It's a feast for the eyes before it even hits the taste buds.
Then there's the aroma—imagine your kitchen filled with the savory notes of artichokes, the richness of béchamel sauce, and a hint of nuttiness from the Parmesan.
It's like a homely welcome that sets the stage for what's to come.
As for the texture, the crispy edges of the lasagna noodles provide a satisfying crunch, while the gooey interior, packed with artichokes and spinach, adds a silky and smooth feel.
And let’s not forget the melted mozzarella on top, giving that gooey, cheesy goodness we all crave.
Now, let’s talk flavor.
The artichokes bring a slightly tangy and nutty kick, playing perfectly with the earthiness of the spinach.
The béchamel sauce adds a creamy and savory layer, while the cheeses bring a salty and umami depth.
A touch of nutmeg rounds out the flavors without stealing the show.
And it’s not just about what's on the plate; it's about how it makes you feel.
The warm temperature straight from the oven gives you that cozy, comforting sensation, perfect for any occasion where you're craving a bit of homey satisfaction.
The Totally Rad Origins of My Spinach and Artichoke Lasagna
Full disclosure: the inspiration and origins of Spinach and Artichoke Lasagna come from my memories of the super popular Spinach and Artichoke dip from my childhood.
It was one of those always-present dips in the 80s and 90s, and was pretty much infused into pop culture, right up there with neon fashion, VHS tapes, and the Spice Girls.
The creamy and savory flavors of spinach and artichokes in the dip inspired many chefs and home cooks like myself to experiment with these ingredients in other dishes, including lasagna.
Over the years, spinach and artichoke lasagna has become a go-to dish for me, especially when I want something veggie-friendly without any compromises to yumminess.
And that’s what’s gotten us to where we are today with this specific recipe.
Why This Lasagna is So Unique
This Spinach and Artichoke Lasagna brings a unique twist to the table compared to most typical lasagna recipes.
Vegetarian Focus
Unlike many traditional lasagnas that often feature meat, this recipe is vegetarian, emphasizing the flavors and textures of spinach and artichokes.
This makes it a lighter option for those looking to skip the meat without compromising on taste.
Creamy Béchamel Sauce
Instead of relying solely on tomato sauce, this lasagna incorporates a creamy béchamel sauce. This adds a rich and velvety texture to the dish, contributing a different flavor profile compared to the usual tomato-based sauces.
Limited Use of Heavy Cheeses
While cheese is a key player, this recipe reduces the quantities of heavy cheeses like mozzarella and Parmesan, making it a lighter option without sacrificing the cheesy goodness.
Focus on Spinach and Artichokes
Spinach and artichokes take center stage, bringing a fresh and earthy quality to the lasagna.
This departure from the more common meat-centric approach offers a unique and flavorful alternative.
Baby spinach introduces a mild, earthy flavor and tender texture, complementing creamy layers.
Artichoke hearts bring a tangy kick and a jammy consistency, adding a distinctive texture to each layer.
Beyond taste, this duo packs a nutritional punch. Spinach contributes vitamins and antioxidants, while artichoke hearts bring fiber and essential nutrients, making the lasagna both delicious and nourishing.
Common Questions Related to Cooking Spinach and Artichoke Lasagna
Of course I want to set you up for success, so here are some answers to common questions I get about this recipe.
Can I use fresh artichokes instead of canned ones?
Yes, you can use fresh artichokes. Simply trim, cook, and chop them before incorporating them into the recipe.
Can I use frozen spinach instead of fresh baby spinach?
Yes, you can use frozen spinach. Thaw and drain it well before adding it to the recipe.
What can I substitute for half-and-half?
You can use a mixture of equal parts whole milk and heavy cream as a substitute for half-and-half.
Is there a gluten-free option for the lasagna noodles?
Yes, you can use gluten-free lasagna noodles or even substitute with zucchini slices for a low-carb alternative.
Can I make the dish ahead of time and refrigerate it before baking?
Yes, you can assemble the lasagna ahead of time, refrigerate it, and then bake it when ready. Adjust the baking time as needed.
Can I use a different type of cheese instead of mozzarella?
Totes. Feel free to experiment with different cheeses. Fontina, provolone, or Gruyère can add unique flavors to the dish.
What sides go well with this lasagna?
Try a light salad with a lemon vinaigrette or roasted vegetables.
Can I make this lasagna vegan?
Yes, you can make it vegan by using plant-based substitutes for butter, half-and-half, cottage cheese, Parmesan, and mozzarella.
How do I know when the lasagna is done baking?
The lasagna is done when the sauce is bubbling at the edges, and the top is golden brown and crispy.
A toothpick should come out clean from the center.
Ingredients Needed
Let’s take a quick run-through of all the ingredients you’ll need and why.
Olive Oil (1/4 cup): used for sautéing the artichoke hearts. Olive oil adds richness and a savory flavor to the dish.
Artichoke Hearts (1 can - 14 ounces): the star ingredient. Artichoke hearts bring a unique, slightly tangy flavor and a tender texture. They also contribute to the creamy consistency of the filling.
Baby Spinach (1/2 package - 2.5 ounces): provides a vibrant green color, earthy flavor, and a nutrient boost. Spinach adds a delightful texture to the lasagna.
Unsalted Butter (2 tablespoons): adds richness and a buttery flavor to the sauce.
All-Purpose Flour (2 tablespoons): combined with butter to create a roux, which thickens the béchamel sauce. This helps achieve a creamy and smooth consistency.
Half-and-Half (1 and 1/2 cups): the primary liquid for the béchamel sauce. Half-and-half adds creaminess and richness to the sauce, contributing to the overall texture of the lasagna.
Freshly Grated Nutmeg (Pinch): enhances the flavor of the béchamel sauce. Nutmeg adds a warm and slightly sweet note, complementing the savory components.
Dry Lasagna Noodles (6 noodles - 5 to 6 ounces): the foundation of the dish and provide structure and layers, absorbing flavors from the filling and sauces as they cook.
Cottage Cheese (4 ounces - heaping 1/3 cup): adds creaminess and a subtle tang to the artichoke-spinach filling. Cottage cheese also contributes to the overall protein content of the lasagna.
Grated Parmesan (1/4 cup - 1 ounce): offers a salty and umami flavor to the dish. Parmesan adds depth to the filling and enhances the overall savory profile.
Large Egg (1): binds the ingredients in the artichoke-spinach filling, providing structure and helping the lasagna hold together.
Shredded Low-Moisture Mozzarella Cheese (1/2 cup - 2 ounces): adds the classic gooey and stretchy texture associated with lasagna. Mozzarella also contributes a mild, milky flavor to the dish.
How to Prepare Spinach and Artichoke Lasagna
Let’s break it down so it’s clear what you’ll be doing when making this Spinach and Artichoke Lasagna.
Make Artichoke-Spinach Mixture:
In a saucepan, heat 1/4 cup of olive oil and add a can of coarsely chopped artichoke hearts. Cook until they break apart and take on a jammy texture (about 10-15 minutes).
Add a half-package of baby spinach to the pan, season with salt and black pepper, and stir until the spinach wilts (2-3 minutes). Transfer this dynamic duo to a large bowl.
Make Béchamel Sauce:
In the same saucepan, melt 2 tablespoons of unsalted butter over medium heat.
Whisk in 2 tablespoons of all-purpose flour, cooking until you achieve a smooth consistency (1-2 minutes).
Slowly introduce 1 and 1/2 cups of half-and-half, whisking continuously. Bring it to a simmer over high heat, then reduce to a simmer until the sauce thickens (approximately 10-20 minutes).
Season generously with salt, black pepper, and a pinch of freshly grated nutmeg.
Combine Artichoke Mixture and Béchamel:
Pour half of the béchamel sauce into the bowl with the artichokes and spinach. Stir to combine, and let it cool for about 15 minutes.
Prepare Lasagna Noodles:
Soak 6 dry lasagna noodles in boiled water until softened but not soggy (around 10 minutes).
Create the Filling:
To the artichoke mixture, add 4 ounces of cottage cheese, 1/4 cup of grated Parmesan, and a large egg. Season with salt and black pepper, stirring until everything melds together.
Assemble the Lasagna:
In a 1-pound bread loaf pan, thinly coat the bottom with béchamel.
Layer a lasagna noodle, letting the ends rise against the pan.
Spread 1/3 of the artichoke mixture evenly over the noodle.
Repeat this process, layering noodles, béchamel, and artichoke mixture until you reach the top, finishing with a layer of béchamel.
Bake & Serve:
Sprinkle 1/2 cup of shredded low-moisture mozzarella on top.
Bake until the edges bubble, and the mozzarella and exposed noodle ends turn golden brown and crispy (15-20 minutes).
Let it cool for at least 10 minutes before slicing.
Equipment You’ll Need
To embark on crafting your Spinach and Artichoke Lasagna, you won't need an extensive array of specialized kitchen equipment. Here's a practical list of what you'll need:
Medium Saucepan:
Used for cooking the artichoke hearts and spinach as well as preparing the béchamel sauce.
Whisk:
Essential for ensuring a smooth and lump-free consistency when preparing the béchamel sauce.
Large Bowl:
For combining the artichoke-spinach mixture with the béchamel sauce. Opt for a spacious bowl to make mixing more manageable.
High-Sided Pan or Dish:
To soak the dry lasagna noodles until softened. Ensure it's large enough to comfortably accommodate the noodles.
1-Pound Bread Loaf Pan (8 1/2" x 4 1/2" x 2 3/4" high):
For assembling and baking the lasagna. It provides the right dimensions for layering. Here are some great options for 1-pound bread loaf pans.
Grater:
For grating Parmesan cheese, ensuring it blends seamlessly into the artichoke-spinach mixture.
Measuring Cups and Spoons:
Precise measurements are crucial, especially when preparing the béchamel sauce and combining ingredients for the filling.
Feeling good about it all? Good. Let’s do this!
Spinach and Artichoke Lasagna
Ingredients
Preparation
- Preheat the oven to 400 degrees. Boil a kettle of water.
- In a medium saucepan over medium-high heat, add 2 tablespoons olive oil and artichoke hearts. Cook, stirring occasionally, until the artichoke hearts break apart, become jammy, and start to brown at the edges (about 10 minutes).
- Add spinach, season with salt and pepper, and stir until considerably wilted (2 to 3 minutes). Transfer to a large bowl.
- In the same saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook, whisking constantly until smooth (1 to 2 minutes).
- Slowly add half-and-half, whisking constantly. Raise the heat to high and bring to a simmer, then reduce the heat to continue simmering until the sauce thickens (10 to 20 minutes). Season generously with salt, pepper, and nutmeg.
- Add half of the béchamel to the bowl with the artichokes. Stir to combine and cool slightly (about 15 minutes).
- Place lasagna noodles in a large high-sided pan or dish, pour over boiled water, and let soak until softened but not soggy (about 10 minutes).
- Add cottage cheese, Parmesan, and egg to the artichoke mixture. Season with salt and pepper and stir to combine.
- In an 1-pound bread loaf pan (8 1/2" x 4 1/2" x 2 3/4" high), add enough béchamel to thinly coat the bottom.
- Put down a single lasagna noodle, letting the ends rise up the edges of the pan.
- Spread 1/3 of the artichoke mixture evenly over the noodle.
- Put down another layer of lasagna noodles, again pressing the ends up against the edges of the pan.
- Spread 1/3 of the béchamel evenly over the noodle.
- Repeat these layers with the remaining 4 lasagna noodles, artichoke mixture, and béchamel, ending with the béchamel.
- Evenly sprinkle the mozzarella on top.
- Bake the lasagna until the sauce is bubbling at the edges and the mozzarella and the exposed ends of the noodles are golden brown and crispy (15 to 20 minutes).
- Let cool for at least 30 minutes before slicing.