This post is brought to you by DeLallo Foods.
This lasagna recipe is for my friend Scott. A few months ago, he wanted to cook dinner for his wife, Sara, and came here to look for a lasagna recipe. I had nothing to offer him! Sorry, Scott.
I’m making up for it with this spinach artichoke lasagna, which was originally intended to be a spinach mushroom lasagna, but the mushrooms weren’t quite right. Artichokes were meant for this lasagna.
I honestly hadn’t attempted lasagna in four years, after one bad veggie lasagna experience that happened soon after I started this blog. I remember thinking that I had put a lot of effort into that lasagna for such lackluster results and swore off cooking lasagna indefinitely.
That was before I had discovered no-boil lasagna noodles. It was also before I learned that photographing a recipe under my artificial overhead kitchen lights is a very bad idea. It was a long time ago and I’m happy to report that I have finally conquered the art of the lasagna.
This is one freshly flavored, not-too-heavy, nearly healthy spinach lasagna. I love it so much that I could hardly resist eating leftover lasagna for breakfast.
I hoped that this lasagna could be a quick weeknight meal, but it’s a little more involved than I had initially planned. You will, however, save a step if you use DeLallo Foods’ no-cook whole wheat lasagna noodles like I did. (I partnered with DeLallo this year because they make the best and their lasagna noodles are no exception!)
I tried using jarred sauce in my first lasagna, but I used too much and my lasagna, while delicious, was a little too soupy and too salty. I found the perfect solution with a simple, no-cook, diced tomato, basil and garlic sauce.
If you are in a pinch for time, though, I think you could substitute store-bought sauce for the homemade sauce below now that I got the quantity right. I think you could also get by with frozen spinach instead of fresh, but that fresh spinach flavor really plays nicely with the fresh-tasting tomato sauce. If you aren’t that into artichokes or can’t find any, you can skip them altogether for a classic and delicious spinach lasagna recipe.
The recipe below makes heavy use of a food processor, but if you don’t have one, you could probably get by with a blender. If you don’t have a blender, buy crushed tomatoes instead of diced, skip the blended cottage cheese step and chop the spinach mixture after it’s done cooking.
That’s right, I used cottage cheese in this recipe instead of the classic ricotta. It’s a little trick I learned from America’s Test Kitchen (they are full of tricks!). Cottage cheese has a better flavor and texture than ricotta when it comes to lasagna. I am not a fan of cottage cheese on its own, but it’s perfect in this recipe!
Author: Cookie and Kate Prep Time: 20 mins Cook Time: 50 mins Total Time: 1 hour 10 minutes Yield: 8 to 12 servings 1x Category: Main Cuisine: Italian
★ ★ ★ ★ ★
5 from 177 reviews
This healthy vegetarian spinach lasagna includes lots of fresh spinach, jarred artichokes and the simplest homemade tomato sauce. This lasagna tastes even better the next day! Recipe yields one 9-inch square lasagna, which is enough for 8 or more servings.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our
Disclaimer: This post was created in partnership with DeLallo Foods and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!