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Spinach & Artichoke Lasagna

Comments : 12 Posted in : Dinner, Taste Test Thursday on by : Chris Tags: , ,

spinach artichoke lasagna

We’ve been bad. We’ve been hitting that dreaded food slump again. Oh no! Rachel at least can blame it on being pregnant – almost nothing interests her for dinner these days. Not that she is suffering from morning sickness or anything like that, thankfully, it’s just nothing excites her. I don’t have an excuse other than laziness.

I think part of my lack of kitchen creativity is I’ve been quite busy both at work and at home the past few weeks. It’s hard to get creative when you’ve spent the majority of the day (and evening) trying to funnel your creative energy into a keyboard and mouse.

Or perhaps the other problem is this gorgeous weather we’ve been having. Who wants to be standing in front of the stove cooking when you could be out for a walk? (Desserts are, by the way, exempt from that sentiment).

Not sure… what do you think?

spinach artichoke lasagna

So we’ve been kind of “eh” when throwing around “the usual” dinner ideas. I think even *gasp* homemade sourdough pizza has temporarily worn out its weekly welcome. But when Rachel suggested this Spinach and Artichoke Lasagna she had come across on our foodie friend Lauren’s Latest blog, I wasย intrigued.

Being part Italian and from NJ, lasagna was a regular menu item growing up. But being “eh” about food, I haven’t really be interested in plain old lasagna lately. But this spinach and artichoke lasagna, as you can clearly see, is not a plain old lasagna recipe.

Spinach. Pesto. White sauce. And cheesy goodness. Yea, this was an exciting meal and a big win. Thanks Lauren for temporarily getting us out of our food slump! ๐Ÿ˜‰

spinach artichoke lasagna


Spinach & Artichoke Lasagna


9 lasagna sheets

2 1/2 cups grated mozzarella cheese

1/2 cup grated parmesan cheese


for the filling:

nonstick cooking spray

1 large diced onion

1/2 tsp powdered garlic

20 oz. frozen spinach, thawed and drained (2 frozen packages)

1 cup drained and chopped unmarinated artichoke hearts

salt & pepper, to taste

4 oz. softened cream cheese

1/2 cup grated parmesan cheese


for the sauce:

2 tablespoons butter

2 tablespoons all purpose flour

2 cups skim milk

salt & pepper, to taste

1/8 teaspoon nutmeg

1/3 cup prepared pesto



Cook lasagna sheets as directed on package. Drain and set aside.

Spray medium saucepan with non-stick cooking spray. Sautรฉ onions and garlic until softened, about 5 minutes. Stir in spinach, chopped artichoke hearts, salt and pepper.

Spoon mixture into bowl and stir together with cream cheese and parmesan cheese. Set aside.

In the medium saucepan, melt butter over medium heat. Sprinkle in flour and whisk. Cook 1 minute. Pour in milk and whisk to remove any lumps. Sauce will thicken. Add in salt, pepper, nutmeg and pesto. Remove from heat.

To assemble, spray 9ร—13 baking dish with nonstick spray. Spread 1/4 cup sauce on the bottom of the baking dish. Place 3 cooked noodles across the bottom. Top with half the filling, 1 cup of grated mozzarella cheese and 1/3 of the sauce. Repeat this pattern again: noodles, filling, cheese, sauce. Top with remaining three noodles, remaining sauce and remaining 1/2 cup mozzarella and parmesan cheeses.

Cover and bake at 375 degrees for 30-45 minutes or until hot and bubbly. Remove from oven. Let lasagna rest 10-15 minutes before serving.


*You can also freeze the lasagna after assembly. Sometimes we will make the recipe into 2 smaller lasagna and freeze one to have at a later date.

spinach artichoke lasagna


12 thoughts

    • Chris
      June 20, 2012 at 8:07 pm

      If you make it let us know how he likes it ๐Ÿ™‚
      (Wait until after the heat wave passes!)

  • June 19, 2012 at 9:03 am

    This is so pregnant food for me too, so I know where Rachel is coming from! Yum! Now I just need to find someone to make it for me. ๐Ÿ˜‰

    • Chris
      June 20, 2012 at 8:08 pm

      ๐Ÿ™‚ We’ll be sure to keep an eye on what you’re cooking up too to keep meals exciting over here.

    • Chris
      June 20, 2012 at 8:09 pm

      Right? Hope you give it a go, let us know how you like it!

  • June 20, 2012 at 6:52 am

    I remember feeling that way when I was pregnant, too. The difference though was that I wouldn’t have been able to eat this since I couldn’t eat carbs ๐Ÿ™ It was tough! This looks really delicious.

    • Chris
      June 20, 2012 at 8:10 pm

      No carbs! I don’t know how you did it (Yes I do – it’s all worth it for the little ones!)

  • June 20, 2012 at 7:46 pm

    I would have never thought of putting artichokes in a lasagna. I really like this and i bet it tastes great too!

    • Chris
      June 20, 2012 at 8:10 pm

      Me neither! I’m usually a purist when it comes to certain traditional, “grew up on it” dishes but the artichokes and pesto were really quite tasty.

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