Spinach Artichoke Lasagna
May 13, 2025
Love spinach artichoke dip and lasagna? (Who doesn’t?!) This creamy, veggie-packed mashup from Emily Dingmann at My Everyday Table brings the best of both to the table. The result is comforting, fresh and totally craveable.
This Spinach Artichoke Lasagna is a fresh twist on the classic meat lasagna, with a nod to the classic spinach artichoke dip. It’s the perfect way to celebrate lighter and fresher flavors while enjoying a bit of satisfying comfort food.
Instead of tomato-based meat layers, this white version has layers of lasagna noodles, an artichoke ricotta mixture, a blend of Italian cheeses and a homemade béchamel sauce with spinach, all baked together until bubbly and golden. Garnish with fresh herbs for a pop of bright color and flavor.
Like most lasagnas, it’s a great dish to prep ahead — you can assemble and store it in the refrigerator until you’re ready to start baking, but plan to add about 20-30 minutes of extra bake time. Serve it for weeknight meals, brunch gatherings, dinner parties or any time you want a fresh serving of comfort.
SERVINGS
8
PREP TIME
30 min
COOK TIME
45 min
+ 10 min rest time
Ingredients
Ricotta Layer
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2eggs
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1pound ricotta cheese
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2(14 oz) cans artichoke hearts, drained and roughly chopped
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1cup grated Parmesan
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4garlic cloves, grated
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½teaspoon sea salt
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½cup roughly chopped parsley, plus more for garnish
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¼cup thinly sliced chives, plus more for garnish
Lasagna
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¼cup unsalted butter
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¼cup all-purpose flour
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3cups milk
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1teaspoon sea salt
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¼teaspoon white pepper
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8ounces baby spinach
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9ounces oven-ready lasagna noodles
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1pound shredded Italian blend cheese
Directions
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1
Heat the oven to 375 F. Grease a 9×13-inch baking dish or spray with cooking spray.
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2
To make the ricotta layer, in a medium mixing bowl, gently whisk the eggs. Add the ricotta, chopped artichokes, Parmesan, grated garlic, salt, parsley, and chives. Mix until combined.
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3
To make the roux, in a large saucepan or Dutch oven over medium heat, melt the butter. When the butter foams, whisk in the flour, stirring constantly, to create the roux. When the roux is golden in color, about 1 to 2 minutes, slowly add the milk, whisking constantly to prevent clumps. Simmer for 2 to 3 minutes, until the sauce has thickened. Season with salt and pepper and stir in the spinach, 2 cups at a time, until wilted and remove the pan from the heat.
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4
To assemble the lasagna, ladle about 1 cup of sauce on the bottom of your baking dish. Top with a single layer of lasagna noodles. Top with half of the ricotta mixture, half of the spinach sauce, then half of the shredded Italian cheese. Repeat with the noodles, ricotta, sauce, and mozzarella.
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5
Cover with aluminum foil and bake for 30 minutes, until the noodles are tender and you can easily cut through them.
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6
Remove the foil and bake for another 10 to 15 minutes, until golden brown. Broil for 1 to 2 minutes to brown the top further, if desired. Let rest for 10 to15 minutes before serving. Garnish with fresh chives and parsley, if desired.