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.