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White Spinach And Artichoke Lasagna Recipe

    Table of Contents


    • 9 lasagna noodles, cooked according to package instructions
    • 2 cups fresh spinach, chopped
    • 1 can (14 ounces) artichoke hearts, drained and chopped
    • 3 cups ricotta cheese
    • 1 cup grated Parmesan cheese
    • 3 cups shredded mozzarella cheese
    • 4 cloves garlic, minced
    • 1/4 cup unsalted butter
    • 1/4 cup all-purpose flour
    • 3 cups whole milk
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon nutmeg
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1/2 cup grated Parmesan cheese (for topping)
    • Fresh parsley, chopped (for garnish)


    Preheat your oven to 375°F (190°C).

    In a large mixing bowl, combine the chopped spinach, chopped artichoke hearts, ricotta cheese, 1 cup Parmesan cheese, and 2 cups shredded mozzarella cheese.

    Mix well until all the ingredients are evenly distributed.

    In a medium saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

    Stir in the flour to create a roux. Cook for 2-3 minutes, stirring constantly, until the mixture becomes a light golden color.

    Gradually whisk in the milk to the roux, ensuring there are no lumps. Continue to cook and whisk until the sauce thickens.

    Add salt, black pepper, nutmeg, dried oregano, and dried basil to the white sauce. Stir well to combine the flavors.

    Remove the white sauce from heat. Set aside a cup of the sauce for later.

    In a 9×13 inch baking dish, spread a thin layer of the reserved white sauce.

    Place 3 cooked lasagna noodles over the sauce, slightly overlapping.

    Spread half of the spinach and artichoke mixture over the noodles.

    Repeat the layers with the remaining noodles and spinach and artichoke mixture.

    Top the final layer with the reserved white sauce, the remaining mozzarella cheese, and 1/2 cup grated Parmesan cheese.

    Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

    Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and bubbly.

    Allow the lasagna to cool for a few minutes before slicing.

    Garnish with chopped fresh parsley and serve hot.

    Enjoy your delicious White Spinach and Artichoke Lasagna!

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