Spinach-Artichoke Lasagna

Lasagna is great comfort food when the weather turns cooler. All too often, though, it’s 70% cheese, 25% pasta, and only 5% vegetable (though I’m hesitant to call tomato sauce a vegetable, despite what the USDA claims). I think the more veggies, the better — though there’s nothing wrong with lots of cheese!

spinach-artichoke lasagna

This version is not very saucy like your Nonna’s but it still packs tons of flavor. I was inspired by classic spinach-artichoke dip (which is all too often 90% oil, 8% cheese, 2% veg) and knew it would be great as a whole-wheat lasagna.

spinach-artichoke lasagna

Lasagna is also great for leftovers — I know I’ll be happy to see this in the freezer when we get back from our Thanksgiving travels.

spinach-artichoke lasagna

Spinach-Artichoke Lasagna

This takes about 30 minutes to put together, and then needs another 30 minutes or so to bake, so I recommend assembling it a day or two in advance when you have the time, and then just pop it in the oven on a night when you don’t have as much time. The filling comes together lightening-quick in the food processor; thawing the spinach and boiling the noodles takes longer than the actual assembly. Serves 6 to 8.
  • 2 9-oz. boxes frozen spinach
  • 1 package frozen artichokes or 1 can/jar in brine/water, drained and rinsed (10-12 0z)
  • 2-4 cloves garlic
  • 15 oz ricotta cheese
  • 12 oz grated mozzarella cheese, divided*
  • 1 egg
  • 1/2 tsp nutmeg (optional)
  • salt and pepper
  • 1 package whole wheat lasagna noodles**
  1. Thaw spinach and artichokes according to the packages. Meanwhile, boil lasagna noodles, drain, and set aside (do not let them touch or they may stick).
  2. With food processor running, drop in garlic cloves to mince them. Add ricotta and egg, process to combine well.
  3. Drain spinach, squeezing out most of the excess water. Add to processor, combine. Pulse in artichokes. Add salt and pepper to taste, and nutmeg if using. Stir in 8 oz mozzarella, transferring to another bowl if necessary.
  4. Spray a 9×13 lasagna pan with olive oil. Add one layer of noodles, spread with a third of the spinach mixture. Repeat until pasta and spinach mix are used up. Top with remaining cheese. At this point you can cover with foil and refrigerate for up to 3 days, or freeze for a month or so.
  5. When you are ready to bake, preheat oven to 350 degrees. Bake for 30 minutes, or until hot and bubbly. Let sit 5 to 10 minutes before serving.

* I recommend buying block mozzarella and grating it yourself. Pre-shredded cheeses contain additives and preservatives, yuck!

** The only ingredients in whole wheat pasta should be 100% durum wheat (and maybe egg &/or water). You can try a no-bake noodle if you’d like but since this recipe is not very saucy, there might not be enough moisture to soften the pasta.

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