Name: Spinach Artichoke Lasagna Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 can (28 ounces) diced tomatoes; ¼ cup roughly chopped fresh basil; 2 tablespoons olive oil; 2 garlic cloves, pressed or minced; ½ teaspoon salt; ¼ teaspoon red pepper flakes; 2 cups (16 ounces) low fat cottage cheese; 2 tablespoons olive oil; 1 cup chopped red onion (about 1 smallish red onion); ¼ teaspoon salt; 4 cloves garlic, pressed or minced; 1 cup jarred or defrosted frozen artichokes, drained, quartered if necessary; 12 ounces baby spinach, preferably organic; Freshly ground black pepper, to taste; 9 no-boil lasagna noodles; 2 cups (5 ounces) shredded fontina cheese or low-moisture, part-skim mozzarella; Garnish: sprinkling of additional chopped fresh basil

I’m so excited to share my Spinach Artichoke Lasagna Recipe with you today because it’s genuinely one of those dishes that feels like a warm hug on a plate. If you love the creamy, savory flavors of classic spinach artichoke dip but want something *heartier*, this lasagna takes that beloved combo to a whole new comfort-food level. Whether you’re cooking for family or friends, this recipe is bound to become a go-to staple — it’s loaded with fresh spinach, tender artichokes, and a luscious, cheesy sauce that everyone goes crazy for. Ready to dig in?

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Why You’ll Love This Recipe

Rich, layered flavors: The homemade tomato sauce combined with spinach and artichokes gives every bite wonderful depth.
Healthier comfort food: Using low-fat cottage cheese and plenty of veggies means you get indulgence with less guilt.
Easy no-boil noodles: No waiting for water to boil means less fuss and quicker assembly.
Make-ahead friendly: This lasagna tastes even better the next day, perfect for meal prep or entertaining.

A white square baking dish holds a fresh lasagna with visible layers of rich red tomato sauce mixed with meat and bits of yellow pasta beneath a thick, bubbly layer of melted cheese that is golden brown in spots. Bright green chopped basil leaves are sprinkled over the top, adding fresh color and shine. The dish rests on a soft dark blue cloth on a white marbled surface, and extra basil leaves are placed beside it, creating a clean and inviting look. Photo taken with an iphone --ar 2:3 --v 7 - Spinach Artichoke Lasagna, spinach artichoke dip lasagna, creamy veggie lasagna, easy spinach artichoke dinner, cheesy spinach artichoke casserole

Ingredients You’ll Need

The beauty of this spinach artichoke lasagna recipe is in its simple, fresh ingredients that work so well together — you’ll get creamy, tangy, and savory notes all in one dish. When shopping, look for fresh baby spinach and good-quality artichokes (frozen or jarred) to keep the flavor bright.

Flat lay of a small white ceramic bowl filled with bright red drained diced tomatoes, a few vibrant green fresh basil sprigs, a small white bowl of golden olive oil, two whole brown garlic cloves, a small white bowl of coarse salt, a small white bowl of red pepper flakes, a medium mound of fresh white low-fat cottage cheese curds, one small fresh red onion roughly chopped, quartered pale green artichoke hearts, a generous pile of fresh deep green baby spinach leaves, a small white bowl of freshly ground black pepper, nine uncooked pale beige no-boil lasagna noodles neatly stacked, and a small white ceramic bowl heaped with shredded creamy white fontina cheese all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Spinach Artichoke Lasagna, spinach artichoke dip lasagna, creamy veggie lasagna, easy spinach artichoke dinner, cheesy spinach artichoke casserole

Diced tomatoes: Use good-quality canned tomatoes and drain excess juice for a thicker sauce.
Fresh basil: Adds a fragrant herbal note, don’t skip it!
Olive oil: You’ll use it for richness and for sautéeing the veggies.
Garlic: Freshly pressed or minced for that punch of flavor.
Salt and red pepper flakes: Balance and a little bit of heat.
Low fat cottage cheese: Keeps the lasagna creamy but lighter than traditional ricotta.
Red onion: Adds sweetness when cooked down.
Jarred or frozen artichokes: Make sure they’re well drained before using.
Baby spinach: Choose organic if possible and be ready for it to shrink a lot when cooked.
Black pepper: Freshly ground for best flavor.
No-boil lasagna noodles: Save time and avoid the mess!
Shredded fontina or part-skim mozzarella cheese: Meltiness with just enough gooey stretch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love customizing this spinach artichoke lasagna recipe depending on what’s in my fridge or who I’m cooking for. Don’t hesitate to play around and make it your own!

Protein boost: Adding cooked chicken or ground turkey is a nice way to add extra protein without overpowering the flavors.
Cheese swaps: I’ve experimented with ricotta, goat cheese, or even feta to mix up the creaminess and tang.
Spice it up: Add a pinch of smoked paprika or fresh chili if you like a little smoky heat in your lasagna.
Gluten-free option: Use gluten-free no-boil noodles or thinly sliced zucchini layers for a low-carb twist.

How to Make Spinach Artichoke Lasagna Recipe

Step 1: Make the Tomato Sauce

Start by draining a can of diced tomatoes in a fine mesh sieve to remove extra juice, which helps the sauce stay thick and rich—this is a trick I discovered after too many watery lasagnas! Next, pop the drained tomatoes into a food processor with fresh basil, olive oil, garlic, salt, and red pepper flakes. Pulse just enough to break down the tomatoes into a chunky but spreadable sauce. You’ll get about two cups — set aside for layering later.

Step 2: Whip Up the Cottage Cheese Layer

Rinse out your food processor and add half of the cottage cheese to blend smooth. This step gives the dish that creamy texture without heaviness. Then, transfer the whipped cottage cheese to a large mixing bowl—you’ll be mixing it again soon.

Step 3: Sauté the Vegetables

Warm olive oil in a skillet over medium heat, then add chopped red onion and salt. Cook until translucent and tender—this usually takes about 4-5 minutes. Next, toss in garlic for a quick 30 seconds until fragrant. Now, add the drained artichokes and a handful of spinach at a time, cooking each batch until wilted before adding more. Keep stirring so nothing sticks and cook for about 12 minutes total until the spinach shrinks dramatically and the pan doesn’t have much liquid left—that’s how you know the flavors will concentrate perfectly.

Step 4: Combine the Spinach Artichoke Mixture

Transfer the cooked spinach and artichokes to the food processor again. Pulse about 12-15 times, just until it’s finely chopped but not pureed—I like the texture to still shine through. Mix this with the whipped cottage cheese and then stir in the remaining cottage cheese. Taste and add pepper or extra salt to balance. This filling is where all the magic happens.

Step 5: Layer and Bake the Lasagna

Grab a 9-inch square baking dish and spread half a cup of tomato sauce on the bottom. Layer 3 no-boil noodles over the sauce, overlapping slightly. Spread half of the spinach artichoke mixture evenly on top, then spoon over half a cup tomato sauce, and sprinkle half a cup shredded cheese. Repeat with another 3 noodles, remaining spinach mixture, and cheese (skip the tomato sauce this time). Top with the last 3 noodles, spread remaining tomato sauce evenly, and finish with the final cup of shredded cheese.

Cover the lasagna with parchment paper or foil (just don’t let foil touch the cheese). Bake at 425°F for 18 minutes, then remove the cover, rotate the pan 180 degrees for even browning, and bake another 12 minutes until the cheese is bubbling and turning golden brown. Let it cool for 15 minutes before serving—if you cut into it too soon, it might fall apart.

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Pro Tips for Making Spinach Artichoke Lasagna Recipe

Drain the tomatoes well: Removing excess juice prevents a soggy lasagna—trust me, it makes all the difference.
Cook the spinach thoroughly: This reduces moisture and intensifies flavor while preventing watery layers.
Use no-boil noodles: They save prep time and soak up the sauce beautifully without any fuss.
Rest before slicing: Let the baked lasagna cool at least 15 minutes to set up and slice cleanly.

How to Serve Spinach Artichoke Lasagna Recipe

A square piece of lasagna on a white plate with a scalloped edge, showing about five visible layers: the bottom layer is a light creamy pasta sheet, followed by a thick layer of spinach mixed with white cheese, then another pasta sheet, a layer of red tomato sauce, and a top layer of melted cheese with a bubbly texture and a few fresh green basil leaves scattered on top. There is a silver fork resting partially under the lasagna on the right side of the plate, and the plate sits on a white marbled surface with part of a white baking dish visible in the background photo taken with an iphone --ar 2:3 --v 7 - Spinach Artichoke Lasagna, spinach artichoke dip lasagna, creamy veggie lasagna, easy spinach artichoke dinner, cheesy spinach artichoke casserole

Garnishes

Personally, I love sprinkling extra fresh chopped basil over the top just before serving. It adds a pop of color and fresh brightness that really wakes up the rich layers inside. Sometimes I add a little drizzle of good olive oil for shine and extra flavor.

Side Dishes

I usually serve this with a crisp green salad dressed lightly with lemon vinaigrette or a simple roasted veggie like asparagus or broccoli. Garlic bread or warm crusty bread rounds out the meal perfectly to soak up every bit of sauce.

Creative Ways to Present

For special occasions, I’ve layered this spinach artichoke lasagna in individual ramekins—great for giving guests their own personal, bubbling lasagna. Or, try adding a layer of grilled zucchini slices with the noodles for an extra veggie boost and elegant look.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly covered in the fridge and they stay delicious for up to 4 days. The flavors actually deepen overnight, so sometimes I prepare it a day ahead and bake it fresh the next evening.

Freezing

This lasagna freezes beautifully. Just assemble in a freezer-safe dish, cover tightly with foil, and freeze before baking. When you’re ready to eat, thaw overnight in the fridge and bake as directed—just add a few extra minutes since it starts chilled.

Reheating

I reheat leftovers by placing slices in a baking dish, covering loosely with foil, and warming in a 350°F oven for about 15-20 minutes until heated through. This keeps the noodles tender and the cheese melty without drying out.

FAQs

Can I use frozen spinach instead of fresh in this recipe?

Yes, you can use frozen spinach, but be sure to thaw and squeeze out as much moisture as possible before cooking. Fresh spinach gives the best texture and flavor, but frozen is a convenient substitute that still works well.
Do I have to use no-boil noodles for this Spinach Artichoke Lasagna Recipe?

No-boil noodles make the assembly seamless and save time, but you can use regular lasagna noodles if you prefer—just cook them according to package instructions before layering.
Can this lasagna be made vegan or dairy-free?

Absolutely! Replace the cottage cheese and shredded cheese with your favorite vegan cheese alternatives, and make sure to use olive oil for sautéing. The tomato and veggie layers will still shine through for a tasty vegan version.
How long does this lasagna keep after baking?

Once baked, store leftovers in an airtight container in the fridge and enjoy within 3-4 days for best taste and texture.

Final Thoughts

I’ve made this Spinach Artichoke Lasagna Recipe countless times, and each time it feels like a little celebration. It’s a comforting crowd-pleaser that’s packed with healthy ingredients—a combo I absolutely adore. If you’re looking for a way to elevate classic comfort food with fresh veggies and bright flavors, I really encourage you to give this a try. Trust me, you’ll feel proud pulling this delicious, cheesy lasagna from the oven, and your family or guests will definitely ask for seconds!