Ever tried artichoke in lasagna? If not, you’ve been missing out. This vegetarian recipe is freshly flavored, hearty and cheesy, but not too heavy. It’s a marvelous option for date night at home or a special Sunday dinner.
This spinach and artichoke lasagna recipe has been one of my personal favorites for nearly a decade, and it has raving reviews. Today, I’m sharing it again with new photos and a step-by-step video. You’ll also find plenty of serving suggestions below to round out your meal.
I originally created this recipe for our friend Scott. He came to the blog looking for a lasagna recipe to cook for his wife, Sara, and I had nothing to offer! This recipe formed the backbone for my Best Vegetable Lasagna and Vegan Lasagna, so if you have enjoyed those, you’ll certainly love this one.
This recipe taught me the beauty of no-boil lasagna noodles, which are so much easier and quicker to work with. It also features a simple, no-cook, diced tomato sauce with basil and garlic that tastes so fresh. Try it, and you’ll see!
Spinach Artichoke Lasagna Notes & Tips
You’ll find the full recipe below. Here are a few tips and options to be aware of before you get started.
- This recipe is designed for no-boil lasagna noodles, which saves a few steps and makes for easier layering.
- 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!
- If you are in a pinch for time, you could substitute store-bought sauce for the homemade sauce below.
- You could also get by with frozen spinach instead of fresh, but the fresh spinach flavor really plays nicely with the fresh-tasting tomato sauce.
- If you don’t love 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 can use a blender.
- If you don’t have a food processor or blender, buy crushed tomatoes instead of diced, skip the blended cottage cheese step and chop the spinach mixture after it’s done cooking.
Watch How to Make Spinach Artichoke Lasagna
Spinach Artichoke Lasagna Serving Suggestions
While this lasagna already offers a serving of hearty greens, I always love a salad with lasagna. The most simple side salad options include this Lemony Kale Salad or Super Simple Arugula Salad. Or, improvise your own with my Italian Dressing or Lemon Vinaigrette. For an American Italian restaurant-style dinner, make my Homemade Caesar Salad or Vegetarian Italian Chopped Salad. This Honey Mustard Brussels Sprout Slaw is an unconventional option.
Other side dish options include green beans—try these Best Ever Green Beans, Perfect Roasted Green Beans, or perhaps your best bet is this stovetop recipe for Green Bean Salad with Toasted Almonds and Feta (I think the Mediterranean flavors would complement the spinach and artichoke).
If you’re not in the mood for green beans, try Perfect Roasted Brussels Sprouts, Parmesan Roasted Broccoli with Balsamic Drizzle or Perfect Roasted Asparagus when asparagus is in season (springtime).
For date night at home, you could end the meal with a special dessert. I love Betty’s Pots de Crème for the small portion and rich flavor. Foolproof Basque Cheesecake tastes amazing, and it’s best made in advance. For just two people, try these chocolatey Mini Lava Cakes for Two!
More Hearty Italian Recipes to Try
Here’s a short collection of cheesy baked Italian dishes. Browse more Italian recipes here.
- Baked Ziti with Roasted Vegetables
- Best Vegetable Lasagna
- Lentil Baked Ziti
- Spinach Stuffed Shells
- Italian Eggplant Parmesan
Please let me know how your lasagna turns out in the comments! I love hearing from you.
PrintSpinach Artichoke Lasagna
- 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
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
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 to 9 servings.
Ingredients
Tomato sauce (or substitute 2 cups prepared marinara sauce)
- 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
Spinach artichoke mixture
- 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 (simply omit for a classic spinach lasagna), quartered if necessary
- 12 ounces baby spinach, preferably organic
- Freshly ground black pepper, to taste
Remaining lasagna ingredients
- 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
Instructions
- Preheat oven to 425 degrees Fahrenheit. To prepare the tomato sauce, first pour the tomatoes into a mesh sieve or fine colander and let them drain off excess juice for a minute. Transfer drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt and pepper flakes. Pulse the mixture about 10 times, until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl for later (you should have about 2 cups sauce).
- Rinse out the food processor and return it to the machine. Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth, about 1 minute. Transfer the mixture to large mixing bowl. No need to rinse out the bowl of the food processor this time; just put it back onto the machine because you’ll need it later.
- Warm 2 tablespoons olive oil a large skillet over medium heat. Once the oil is shimmering, add the chopped onion and ¼ teaspoon salt. Cook, stirring often, until the onion is tender and translucent, about 4 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Add the artichoke to the skillet, then add a few large handfuls of spinach. Cook, stirring and tossing frequently, until the spinach has wilted. Repeat with remaining spinach. Continue cooking for about 12 minutes, stirring frequently, until the spinach has dramatically reduced in volume and very little moisture remains in the bottom of the pan.
- Transfer the spinach artichoke mixture to the bowl of the food processor and pulse until the contents are finely chopped (but not puréed!), about 12 to 15 times. Transfer the mixture to the bowl of whipped cottage cheese. Top with remaining cottage cheese and mix well. Season to taste with salt and pepper. Now it’s lasagna assembly time!
- Spread ½ cup tomato sauce evenly over the bottom of a 9-inch square baker. Layer three lasagna noodles on top, overlapping their edges as necessary. Spread half of the spinach mixture evenly over the noodles. Top with ½ cup tomato sauce, then sprinkle ½ cup shredded cheese on top.
- Top with three more noodles, followed by the remaining spinach mixture. Sprinkle ½ cup shredded cheese on top. (We’re skipping the tomato sauce in this layer.) Top with three more noodles, then spread the remaining tomato sauce over the top so the noodles are evenly covered. Sprinkle evenly with 1 cup shredded cheese.
- Wrap the lasagna with a layer of parchment paper over the top (or cover tightly with aluminum foil, but don’t let the foil touch the cheese). Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180 degrees and continue cooking for about 12 more minutes, until the top is turning spotty brown. Remove from oven and let the lasagna cool for 15 minutes before sprinkling with chopped basil and slicing.
Notes
Recipe roughly adapted from several lasagnas in The Complete Vegetarian Cookbook, with reference to Serious Eats and Gimme Some Oven.
Make it gluten free: Substitute gluten-free no-bake lasagna noodles, such as Jovial brand.
Kristine @ Kristine's Kitchen
I hear you on the bad lasagna (any casserole, really) photos! That’s always been one of the most difficult foods for me to get good photos of. This lasagna sounds like total comfort food, and I love that it’s all veggie!
Sarah Miller
Your photographs make my taste buds water!!
Sarah
Just made this. Excellent! Modifications I made were using GF noodles, and mixing 4oz of fennel goat cheve into cottage cheese.
Heather - Butter & Burlap
This lasagna sounds amazing! I’ve never thought to use cottage cheese? Does it give a different taste/texture than ricotta? And if I used jarred artichokes, does it make the lasagna too “wet”? I didn’t know if the moisture from the jarred artichokes would give the lasagna an excess of liquid. Great recipe, can’t wait to try it!
Kate
Hey Heather, I don’t think anyone would know that you used cottage cheese instead of ricotta, but in theory it has more “tang” to it, which could lend more of a spinach and artichoke dip flavor. And no, jarred artichokes are no problem (I used jarred). In the recipe, I specify to add them to the skillet before the spinach so they have plenty of cooking time to release excess moisture.
Judy Jones (JJ)
Kate
I am vegan – could I substitute tofu for the ricotta or cottage cheese?
(JJ) Can’t rate yet – till I cook!!
Kate
Hi Judy, I think that would work, but I’m not 100% sure because I haven’t tried! Cashew ricotta cheese might work as well.
Amy Alt
Wow that looks super tasty. I also had a bad experience with the last lasagne I cooked. I completely forgot to pre-boil the pasta sheets and hence it was a very crunchy lasagne!
Kate
Oops! Well, next time, look for “no boil” noodles and you can legitimately skip the boiling step!
Ana @ Ana's Rocket Ship
No cook lasagna noodles are the best. As is spinach.
Emma {Emma's Little Kitchen}
I thought I’d seen every spinach and artichoke dish out there… but lasagne, doi!!! What a great idea :) I also love the idea of a no cook sauce, what a timesaver.
Lori
I once had a version of this at a dinner party one time, it was delicious, and very creative.
smh
Looks like I’ll be making dinner soon. Thanks for this!
– Scott
Kate
You’re welcome! Please let me know how it turns out for you, Scott!
Pooka
Ohmygod Kate…I came across this recipe a couple of months ago & have made spinach lasagne a couple of times (I couldn’t get my hands on artichokes), and whilst that was really delicious, tonight I made it with artichoke, and I swear girl, I have died and gone to heaven!!!
This is sooooooooooooooo good..I can’t believe I was a bit hesitant to add the ‘choke..
Thank you, thank you, thank you!
Hope you have a great Xmas xx
Kate
Thank you, Pooka! I’m glad you added the artichoke!
Amy @ Parsley In My Teeth
Oh man, I can relate to the failed lasagna experiment. But you nailed this one – gorgeous!
Lauren
MMMM this looks delicious – it’s amazing what you can create for lasagne and make it nutritional!
S Lauren | Modern Granola
Yes! Anything to make lasagna easier and faster is a winner in my book! I love the idea of artichokes in there. Sounds and looks delicious!
Trisha (Stew or a Story)
Stunning photos, Kate!! I’m dying to try the lasagna, and I’m intrigued by the use of cottage cheese instead of ricotta!
Amy @ Accidental Happy Baker
This looks divine! When we have family dinners at my mom’s house, we always end up having one regular lasagna with meat, and then one with just cheese for the ones who don’t eat meat. I’m pinning this in hopes that my mom sees it and is inspired to change things up. Totally excited that you used cottage cheese instead of ricotta because I am a cottage cheese in lasagna kind of girl.
Kate
Thanks, Amy! I think it’s awesome that your mom makes a meatless lasagna. Maybe you’ll find some spinach and artichoke in your next one!
Emily | Gather & Dine
I love that picture of the lasagna by the window! So gorgeous! Spinach and artichokes are one of my favorite combos. This is making the meal plan for next week. :)
Kate
Thanks, Emily! Hope you love it!
Sarah @ Making Thyme for Health
Mmmm…spinach and artichokes make the best combo! I’m actually eating a pasta with both of them for lunch right now so it’s not too hard for me to imagine how good this tastes. :)
And I just listened to an NPR podcast featuring ATK and they divulged some of their tips for making vegetarian recipes more flavorful which I thought was really interesting. I need to stop procrastinating and just buy their book already!
Kate
Oh, your lunch sounds good! I’m a huge fan of ATK! I think their new vegetarian book is a worthy investment. :)
Nancy
So happy to learn about no bake ww noodles. Where can I find them. I have been making my own, but that definitely takes much more time. I also love ATK.. I love their vegetable lasagna with eggplant.
Kate
Whole Foods Market seems to have the best selection of DeLallo’s pastas, so I would check there first! You can also call DeLallo to ask for the nearest store at 1-877-DELALLO.
Honey, What's Cooking?
Yum.. looks healthy and delicious. Love veggie lasagnas.. Spinach is a must do in Lasagna for sure!!!
Katrina @ Warm Vanilla Sugar
Mmm this lasagna sounds so good! I haven’t had lasagna in forever. Definitely need to try this one!
Jerilyn
Wow, that is one good looking lasagna! I will put this on my menu/grocery list this week!!! Thank you for another spectacular looking dish!
Kate
Thank you, Jerilyn! Please let me know how it turns out for you!
lisa @garlicandzest
Kate, you make me laugh! Its taking me a long time to learn that the lighting in my kitchen is woefully inadequate for food photography (aka: porn) and I also found out how difficult it is to make lasagna look good in a picture. (Tasting good is easier). This one sounds and looks like a winner!
Kate
Oh, I gave up on taking photos in my kitchen a long time ago! In my current living situation, I have to drag all of my ingredients to my office, which is better than dragging them to a hot-in-the-summer-freezing-in-the-winter sunroom like I did in my old place! I like to day dream about having a light-filled kitchen where I can photograph my lasagnas. Someday…
J.S. @ Sun Diego Eats
I am thoroughly amazed by the cottage cheese tip! I think there are few cases in which cottage cheese would be considered the best texture for something so its a great thing to know for lasagna :)
Caroline @ Shrinking Single
I had given up on lasagna but this one has convinced me to try again. Mainly because of the artichoke hearts which I just adore. Not to mention how delicious it looks.
Marly
No! You can’t leave out the mushrooms! The mushrooms are the essence of the lasagna! Or, maybe that’s pizza. :) To be completely honest, this lasagna looks perfectly fine the way it is.
Kate
Hahahaaa! The perfect reference. I am definitely digging this spinach and artichoke lasagna. I might revisit the mushroom lasagna idea next winter. I had such a great time chatting with you on Friday, Marly. Hope I didn’t talk your ear off!
Kristin
My favorite lasagna EVER is from the original (I think?) Moosewood cookbook. It has a a mushroom wine sauce, plus the usual ricotta and mozzarella. It is vegetarian, but isn’t overflowing with veggies as many veggie lasagnes tend to be. Sadly my husband does not like mushrooms, so I haven’t made it in over 12 years :( Yours looks delicious though, and I am super excited about the no boil whole wheat noodles. Hopefully our Whole Foods carries them.
Kate
Oh, that lasagna sounds fantastic! I hope you can find the noodles!
Gaby
Yum! This looks delicious!
Natalie | Paper & Birch
Gosh, well I’m glad I’m not the only one who’s had lasagna problems! this recipe though sounds right up my alley! Great photos Kate :)
Stephanie
Believe it or not, this sounds like my recipe for Passover Matza Lasagna, right down to the 9×9 pan. I always have KFP cottage cheese, but not ricotta, so I process it down. Simple sauce, spinach, and sheets of matza (ever-so-slightly moistened with water or tomato sauce) for the layers. I will have to add the artichoke hearts this year!
Kate
Oh yum! I’ve never come across matza lasagna. Your recipe sounds fantastic!
Tara | Treble in the Kitchen
Yum! Lasagna is THE holiday meal in my family, and this looks like a delish healthy twist :)
Trish @ Well Worn Fork
This looks delicious!
Mariah @ Mariah's Pleasing Plates
I LOVE this lasagna! Spinach and artichoke it totally my thing! These pictures are stunning!
Sommer @ASpicyPerspective
I love lasagna, and this delicious lasagna recipe is the perfect comfort food! Great job on the pics!
carri
THIS will be the
first lasagna
i ever make!
2015 resolution.!
however,
i have to be gluten freedom
so would I just look
for “no-boil GF noodles?”
(i seriously have zero
lasagna experience.
help.)
Kate
Yep, I think those exist and I imagine they would work just the same as glutenous no-bake lasagna noodles. Good luck! I think this is a great lasagna for first timers. I’m totally hooked!
Deepthi
Another amazing recipe, kate! Made this for dinner last night and leftovers were DELICIOUS for lunch.
Kate
Hooray! Thanks for letting me know, Deepthi!
Juan Lara
Kate this recipe looks delicious and I imagine it tastes just as amazing. I love that this is a healthy twist to a lasagna meal.
Katie
My lasagna is currently in the oven and I can’t wait to taste it!! Do you think this would freeze well? I’m always on the lookout for easy weeknight dinners.
Kate
Hope you loved the lasagna, Katie! I suspect it would freeze well, although it will take a while to defrost. I have some in my freezer and haven’t gotten around to defrosting any yet, but I’ll let you know if I run into any problems!
Joanne
I recently tried those Delallo noodles and they are officially my new favorites!! Love all the fresh flavors in this lasagna…totally justifies eating all those carbs and cheese!
Kate
They are seriously the best! I don’t need a nap after I eat this lasagna, so that’s saying something, right?
Sharon Hansen
I made this recipe. I used non fat cottage cheese because I was going to get plenty of fat with my olive oil and my cheese. I used Mozzarella Cheese. Everything was organic except the cheeses. Can’t find organic cheeses around here. I made my own lasagna noodles. I used organic white flour. I did not cook it. I used dried spices and changed the names and amounts to 1/2 Tbs. dried basil, 1 Tbs. dried Oregano leaves and 1 Tbs. dried Thyme leaves. I love that combination. This was awesome! I over cooked it a bit because I didn’t realize that I only printed the 1st page so guessed on the time. I made two dishes, a larger one and a smaller one. The smaller one was the only one over cooked but it was just as tasty as the one baked the right length of time!! Hard to believe but true. I gave some to a friend and she loved it. My husband and I also had some and he liked it as well as I LOVED it! Very filling and very yummy! Thank you for the wonderful recipe! I will definitely make this again.
Kate
Sharon, thank you so much for your feedback! Delighted to hear that you enjoyed this lasagna so much. I could go for some right now…
Ashley-Marie
I just made this for Easter lunch & it was a huge hit! Thanks Kate =)
Kate
So happy to hear it! Thanks, Ashley-Marie!
Sarah @ SnixyKitchen
This classic spinach-artichoke pairing made into lasagna is genius! I’m so glad you came back to lasagna after that first experience because: YUM! I totally agree – cottage cheese is WAY better in lasagna (plus it doesn’t bake up all dry like ricotta). Cottage cheese FTW!
Kate
Thanks, Sarah! Totally with you on the cottage cheese vs. ricotta debate.
Ellen C.
Made this lasagna last night and my husband loved it! Of course, I did too. I didn’t have fresh basil and I’m sure that would have taken it to a higher level of deliciousness but it was still very good. He really liked the flavor the red pepper flakes imparted. I had never creamed cottage before – I’m thinking creamed cottage cheese would be very nice on a baked potato. Great recipe and I will be making this again.
Kate
Thank you, Ellen! I’m so glad you both enjoyed the lasagna. I have a habit of adding red pepper flakes to just about everything. :) Good idea to add cottage cheese to a baked potato—it has a much higher protein content than sour cream, so it’ll keep you full longer, too.
Flor
Kate, thanks for making this lasagna. I have tried many veggie lasagnas and most have been too watery or bland. My family devoured it! You can barely taste the artichokes but they provide depth in flavor. Now, how can you make this a freezer ready meal. Do you par bake and then freeze.
Kate
Flor, I’m so glad you all enjoyed the recipe! Thank you for letting me know. I’m sorry, I wish I knew how to tell you to freeze and defrost it, but I haven’t tried that yet. Here’s a guide that might help: http://www.savvyeat.com/freeze-lasagna/
Naomi
This looks AMAZING!!
Kate may I ask you, do you have any suggestions for vegans? I have so many vegan friends who won’t touch cottage cheese and ricotta etc…
Best wishes,
Naomi
Kate
Thanks, Naomi! I haven’t attempted vegan lasagna, but cashew-based “creams” have been growing on me lately. Here’s a cashew ricotta recipe I just found: http://www.simple-veganista.com/2012/10/cashew-ricotta-cheese.html I don’t know how you could replicate the golden, cheesy top, but I suspect it would still be pretty great with out it!
Miss Anne Stovall
hi Kate,
I love all your recipes! Question, I have whole wheat regular noodles already, is the recipe formulated for no cook noodles only? I don’t want mine to turn out runny. Thanks so much!
Kate
Hi Miss Anne! I’m sorry, I haven’t tried this recipe with pre-boiled noodles. I suspect that the no-cook noodles absorb some of the moisture, so I’m not sure how it will turn out.
Tiffany
I am definitely trying this tonight. I had the same question as Miss Anne Stovall (though I know it’s really delayed!), and I found some people who soaked their “regular noodles” for 15 minutes in anywhere from room temp to hot water to “soften” the noodles and add moisture prior to baking. This will be the strategy I try as I try to use up my hoards of lasagna noodles! thanks for the recipe Kate!
Melissa
Great recipe; thank you for sharing with Scott and all the rest of us! My husband and I are just starting to explore a diet with fewer animal products, and this was a great way to kick off a week of meatless meals! I am hopelessly unable to follow any recipe exactly as written, but managed to restrain myself to just one modification: adding a couple layers of zucchini (two small squash, quickly and evenly sliced into thin discs, with my trusty Kitchen-Aid attachment)… The cook time was just long enough to take out the crunch, without turning it to mush. Replacing ricotta with blended cottage cheese will now be my standard procedure for any lasagna; I’m sold on the flavor and the friendlier nutrient profile! I’m so glad we landed on your site, and can’t wait to try some of your other recipes! Thanks, again! :o)
Kate
Thank you, Melissa! I’m so glad you found my blog! This lasagna is my favorite and I’m looking forward to coming up with more seasonal variations of it. Thank you for your feedback and for saying hello!
cecilia
I made this lasagna last night and it was delicious! never thought I would knew how to make lasagna, my husband was impressed;)
Thanks Kate!
Kate
I am so glad to hear that! High five, Cecilia!
Caryn
I made this Saturday and baked it on Tuesday; I didn’t freeze it but I’m sure I could have and it would have been fine. It was so, so delicious. It really was like having spinach artichoke dip in my lasagna. And the tomato sauce is really delicious and tastes so fresh – which I have never before experienced in a lasagna. Thank you so much for this recipe!
Kate
Thank you, Caryn! I’m so glad you appreciated this lasagna. It’s my favorite!
Sahar
Hi Kate, would fresh lasagna sheets work in place of dried?
Kate
Hey Sahar, that’s a good question! I think the dried sheets help absorb some liquid. I’m not sure if this lasagna would be too goopy with fresh sheets or not!
Ryan
Made this a few months back and loved it. Any advice on scaling up to a 2-quart dish if I’m hoping to feed a larger crowd?
Kate
Hey Ryan! That’s a good question. I’ve never made a lasagna that big, so I’d say your guesses are as good as mine!
Kendra
Just made this tonight. It’s another hit at our household. At this point, I pretty much only cook from recipes on your blog. And my family loves it!
Kate
Woohoo!!! Thank you, Kendra! :)
Meghan
Do you have a particular food processor you recommend? I have been in the market to purchase one for a while, and I see you use the processor for many of your recipes as well..
Kate
Yes! The white 7-cup Cuisinart. You can see the one I use in my shop here.
Shak
Hi Kate, just found your phenomenal page! This will be the first recipe I try for Sunday dinner:) can’t wait to delve deeper in to your recipes!
Andrea
I made this tonight, it was fantastic!! I made a few substitutions/additions – used yellow onion instead of red, used ricotta instead of cottage cheese, and added about 1/4 cup of Parmesan to the mixture. Hubby and I loved it! Thanks for the recipe, I’ll be adding it to my repertoire!
Kate
Thanks, Andrea! Happy to hear it!
Cindy
This was delicious! Made it last night and it’s definitely a winner. I substituted GF lasagna noodles but they desenigrated while they boiled :(. It was my first time using GF lasagna noodles so I’ll continue to look for a better brand. Any suggestions? I wound up just using the super small noodles pieces on each lasagna layer but my stomach certainly didn’t care! Great recipe! Looking forward to leftovers today.
Kate
Hi Cindy! I’ve never used GF lasagna noodles. Are you sure they needed to be boiled in the first place? I used no-boil lasagna noodles and they worked great in this recipe.
Julie
I just made this and followed the recipe to a T. It was delicious. I had never used no-boil noodles before and they are a revelation. The cottage cheese-artichoke-fresh spinach mixture was tasty and smelled great. The no-cook sauce was perfect for the recipe–just the right moisture. I was also glad to see a lasagna for a small pan–just enough for my husband and me for dinner, lunch, lunch. I am learning new techniques after many years of cooking. So pleased. Thanks for this recipe! I will be making it again. I will try roasted red peppers with the cottage cheese mix next time.
Kate
Thank you very much, Julie! Glad your lasagna turned out great. Roasted red peppers sound like a great addition!
Lucy Struthers
think i’ve puréed my spinach/artichoke mixture to hell! This is my second attempt, using different artichokes this time ‘cus the first one tasted rather salty. Is that the artichokes? I determined to get this right. Trying to go vegetarian/organic. Any ideas what I might be able to substitute the artichokes with if I can get this to work out?
Kate
Sorry you were having trouble, Lucy! The end result might not taste too salty, even if that component does. I’d say just carry on with the recipe as written!
Lucy
It’s just my poor cooking skills! I’ll keep practising. The transition to vegetarian (and one day vegan) is a steep learning curve. Your recipes are fantastic though!
Kate
Thanks, Lucy! I try to always include visual cues in my recipe instructions, so follow those and your recipes should turn out great!
Janette
Very good!
Kate
Thanks, Janette!
Allie
How would you adapt this to use a 9-13 pan instead?
Kate
Hey Allie, that’s a good question. A 9×13″ dish is about 30% larger than a 9×9, so you’ll need about 30% (or a third) more of each ingredient. You might also need to bake it longer.
Gwen
Does anyone know roughly how many cups or ml 12 oz of spinach would be? Google is giving me a wide variety of answers. Gracias!
Kate
I’m sorry for the slow response, Gwen! It’s hard to offer spinach in cups because the number of cups will depend on how much you pack it in. I’d guess around 10 cups, lightly packed.
Becca
I made this tonight and have just polished off my second piece! It was utterly delectable! I consider myself an amateur cook, and am still in shock at how well it turned out. I didn’t use a food processor at all, just chopped up and mixed the ingredients. Also, I used regular lasagna sheets, and cooked it for a total of 45 minutes. Perfection. Thank you! Now a solid part of my repertoire!
Kate
Thank you, Becca! So glad the lasagna turned out great for you!
Mimi
Thanks for the recipe! I made it last night for a group dinner with 6 girlfriends, and it was a big hit. I love the fresh and healthy flavours. It will definitely become a regular!
Kate
Hooray! Delighted to hear that this lasagna went over well at girls night, Mimi. Thank you for letting me know!
tonisha
Hi Kate,
I’ve made this now three times, but I use mushrooms (I KNOW you said not to but I really hate artichokes :) )and each time it’s delish! Just made it this evening to bring to a friend who just had twins. Thanks for the great recipes! I’ve tried a few others and they are always very tasty.
tonisha
Gah I meant to give this 5 stars! Trying again…
Penny
My husband made this for dinner yesterday, following the recipe with the exception of using brown rice lasagna noodles, and adding portobello mushrooms. We both enjoyed it for both last night’s & tonight’s dinners. Thank you!
Kate
Hooray, I’m so glad you two are enjoying the lasagna. Thank you, Penny!
Denise
This is SO VERY MUCH my favorite website for new recipes!!! I just wanted to let you know I made this last night with DeBoles Gluten Free Rice Lasagna Noodles (no boil) and it was DELICIOUS! We all had seconds (and thirds) :)
Denise
I want to make this for Christmas, can I make in advance? Prepare in advance and then bake Christmas day? Prepare and freeze (baked or unbaked)?? Thanks!
Kate
Denise, I’m so sorry that I didn’t see your comment in time. I haven’t tried either of those options so I’m really not sure how they would work. I hope you had a very merry Christmas!
Jennifer
Hi Kate
I’m planning on making this for my Boxing Day Family gathering. I won’t be home on Christmas Day so was wondering how the lasagna would go being pre made on Christmas Eve and refrigerated until boxing day? Should I half bake it before, or leave it completely uncooked before refrigerating?
Thanks!
Ana
Great recipe! All of the flavors came together nicely. This recipe is definitely a keeper! Thanks and Happy New Year!
Kate
Thank you, Ana!
Tammy
Delicious! I was cautious with this one because my 10 year old claims to HATE spinach, so I thought it was going to be another pizza night for her, but…she loved it. So much that she and I had left overs the next day for lunch, at her request. Sooo excited that she is eating healthier food now. She (actually all of us) has loved everything I have made of yours. Cannot thank you enough.
Kate
Tammy, your comment just made my day! I’m so glad your daughter changed her mind about spinach. Happy New Year to you all!
Cindy
Hi Kate, sorry—I missed your response about the GF lasagna noodles. The box does call for them to be cooked ahead of time.
This recipe definitely inspired me! Last night I made spaghetti and made this sauce to go with! I had spinach that was 2 days past it’s due date that I really wanted to use. I also had Muir Glen fire roasted diced tomatoes on hand. I keep artichokes in my pantry..and voila! I made the sauce with all the ingredients from this recipe (except ricotta). Stirred it in the nodes and it was delicious! My husband wanted to eat my dinner instead of his (meat lasagna) ;)
Thanks, Kate!!
Kate
Hi Cindy, I’m so glad your spin-off turned out great! It sounds delicious.
Emily
Added a little nutmeg yo the spinach artichoke mixture.
This. Was. Fantastic. The noises made around the table as we ate it were almost obscene.
Kate
Haha, love it! Thank you, Emily!
Chase
I made this again for a second time. This time I used ricotta instead of the blended cottage cheese. Both were good, but I liked the flavor better this time around. Thank you for another good recipe that I will make often!
gigi
I just made this today. My son is GF so I boiled the GF lasagna noodles first. It is absolutely delicious. I made the sauce as well. So much better than jarred sauce. Thank you. This will be a regular in the dinner rotation. I bet it will be even better tomorrow (:
Kelly
Delicious and easy vegetarian lasagna. Have already shared with friends and already made one for the freezer a couple of times now.
Kelly
Amazing.
Sally
What great flavors! I have been overdosing on pasta so I baked two spaghetti squash instead of using the noodles and used cauliflower instead of artichokes and turned this into a casserole topped with homemade breadcrumbs. Loved the cottage cheese idea!
Ellie Spooner
Hi Kate
Best lazzie ever! Thanks. I’m not super fond of artichokes so I did use mushrooms instead, but still totally yum
Laurie
I made this yesterday and it was AMAZING! I followed the spinach artichoke mixture as outlined in the receipe, but I did use my own homemade spaghetti sauce. Even my husband liked it who prefers meat with every meal. I will definitely make it again!
Deborah
This is a wickedly good vegetable lasagna recipe. Rich and flavorful. I used a Cuisinart Mini Prep Plus instead of a food processor with no compromised flavor. Thank you for yet another delicious recipe. Last week I tried the black bean, avocado, kale burrito bowl. Also a hit.
Stephanie
Love this lasagna recipe! I made it along with a meat option for a big family gathering. The veggie option was the hit of the two, with the meat eaters opting for second servings of the artichoke and spinach lasagna instead!
Pretty easy to make – doubled the recipe and froze a second batch for a later date. As with all C&K recipes … it’s amazing!
Jan
Hi Kate,
I have a question about the Spinach Artichoke Lasagna. Do you think I could make this dish the day before up to the point of baking?
Thank you!
Gigi
This is seriously the best. I make with marinated artichokes and my 3rd time making is in the oven right now. I doubled for a crowd a couple months ago and had several women ask for the recipe!!
Tiffany
I made this the other night and my husband and I both loved it!! Even the leftovers were good! I made it with jar sauce instead of making my own because I’m lazy and I was running out of time, but we loved it! This is going on the list of recipes to make more frequently!
Kate
Thanks for letting me know, Tiffany! I’m so glad.
Lauren
LOVED this lasagna, it tastes so much better with cottage cheese than ricotta! I also used gluten free noodles, and added zucchini and sauteed tempeh in between layers and it came out great!
Vivian
I made this for my girlfriend and I this weekend and oh my goodness it is so fantastic!
Using cottage cheese instead of ricotta is genius. Not only is it cheaper, but I far prefer the tangy flavour the cottage cheese adds to this dish. The artichokes and spinach are a winner. And the tomato sauce with the fresh basil is so simple and easy,but so fresh and delicious.
Thank you so much for this recipe!
I make your recipes all the time, since you are one of the few vegan/ vegetarian cooking blogs that doesn’t require really inaccessible or expensive ingredients in every dish. I’m a student and I really appreciate that.
This is the best lasagna I’ve ever had.
Jenny
The past two weeks I have been on a binge cookie and Kate cook off, and have done about 8-9 of your recipes in a row. For the most part they have been fantastic. This lasagna is probably my least favorite. My husband helped me with prep work, which is lucky because it was very time consuming. The lasagna itself is very hearty and he loved it. However, I felt it was a little bland after all of our hard work and probably not a repeat recipe. That said, I did eat my whole serving of it. This is just a dull moment in your recipe genius!
Kate
Hi Jenny! I’m psyched to hear about your C+K cook off, and bummed to hear that you didn’t love this one. It’s one of my absolute favorites! The leftovers are even better, so I hope you enjoyed those. In recipe testing for the cookbook, I’ve realized that recipes can vary a TON depending on the actual ingredients used, so I wonder if you had a bum ingredient or two, or if the sauce needed more salt. Regardless, I’m sorry you didn’t love it and hope you love the next one!
Marty Howard
I am so happy to find your site. We love artichokes and spinach, so I’m going to make this for sure. However, I have a large container of ricotta that I didn’t use for something else. Just wondering if you think it will work OK instead of the cottage cheese?
Thanks,
Marty
Kate
Hi Marty, I’m so glad you found my site, too! I’m sorry I didn’t answer sooner. Yes, ricotta will work fine.
Jessica Gabrielsen
I made this tonight and it was a big hit with the whole family. I made the sauce as written, however, I did not drain the tomatoes first as I was using regular lasagne noodles. The sauce is very fresh and goes very well with the dish. I also really liked the use of cottage cheese in the dish as a replacement for ricotta. My only change was to use regular noodles and I do not precook them. I baked the lasagne covered for 20 minutes and uncovered for another 20 minutes. Turned out perfectly!! Thank you!! I will definitely be making this again.
Kate
Thank you, Jessica! Glad to hear you made this one work with regular noodles. Yay!
Rachel @ Mesa Cooking Co.
Hi Kate! I tried this last night with some homemade bread and it was a huge hit! Thank you so much for this great recipe – we loved it!
Kate
Awesome, I’m so glad!
Tracey Lindler
The Spinach Artichoke Lasagna recipe is the BEST I’ve ever had, hands down!!! A friend of mine told me about your website and I’ve been hooked ever since. All of your recipes are amazing! Can’t wait until your cookbook comes out. Thanks for sharing your awesome talents!
Erica
My God, Kate! This is the best lasagna I’ve ever had in my life! I’m Italian and I’m so impressed! Well done!
Hannah
I couldn’t find no-boil noodles at my local store, but the regular kind worked OK with a little tweaking. This was so tasty that I happily ate leftovers for four days after the initial meal without getting sick of it!
Lynda
This is hands-down my favorite lasagna recipe – meat or no meat! The ingredients work beautifully together to create such a fresh, delicious flavor. I’ve actually made MANY of your recipes and haven’t found one yet that I (or my children) didn’t love. Thank you for what you do! I do have a question, though: I want to make this lasagna for my extended family this weekend. I think a 13×9 pan will do the trick – should I double your recipe or would you suggest a different ratio? Thanks!
Elena
This turned out a bit watery for me. But I suspect that was my error. However, the flavors are spot on. I made this for a very skeptical, veggie hating friend, he not only enjoyed it but had seconds AND asked if I’d leave him the left overs! Thanks Kate!
Aaliyah
Thanks for sharing. I used this recipe as a starter for my vegan lasagna. I used 1c of Fage 0% yogurt and 2 tbls of skim ricotta instead of cottage cheese. I also added baby bella mushrooms and firm tofu. Let’s just say people who never thought of liking tofu licked the plate clean.
satchi1010
Ooh! You’re right this does taste better the next morning.
I couldn’t find artichokes where I live (I can’t find anything really that isn’t used in Asian cooking…=3=;;) so I just made the spinach version but I haven’t had lasagna in about a year and I eat it so much in the states this made me so happy! Thank you very much for the recipe!
KateB_RVA
I’m obsessed with this recipe! It’s soooo good. Second time around, I made the sauce a week or so ago and froze it (I happened to have basil on hand and didn’t want it to go bad). Worked out just fine! I also added a bunch of sliced white mushrooms to the veggie sauté. My house smells amazing and it’s perfect for a cold, cold night (heading down to 6 degrees tonight!) Thanks for a great lasagna recipe! Seriously..THANKS! :)
Kate
You’re welcome! And yes, these winters call for some warming meals – KC got down to -20 a couple weeks ago. Thanks for commenting!
Heather
OMG, the best vegetarian lasagna I’ve ever made. I made this last night and it was life-changing! I love blending the cottage cheese to a ricotta texture and the use of artichokes (blended as well), was AMAZING!
Kate
Right? The texture makes all the difference. I’m happy you enjoyed it, Heather!
Pat Milnamow
Hi Kate……the lasagna recipe was outstanding the best lasagna
I have ever made. I did take a shortcut and used prepared
merinera sauce which saved some time and cleanup. Most lasagnas
Are loaded with a lot of cheese but your recipe was a very tasty lighter version. Looking forward to trying more of your recipes.
Kate
Awesome, Pat! I’m glad your version tasted delicious.
Mark
Hi Kate/Cookie, we completely vegan-ized the recipe. Oil-free. Extra Cheesed it with dairy-free Mozzarella [may or may not be a “guy” thing]. Believe it or not, I had not made lasagna since the late ’80s. And even then I had not heard of Oven-ready L. noodles. We used Brown Rice Lasagna (which I prefer) but it was all the store had. All I can say is we are looking forward to tomorrows left overs! Thank you very much!
Mark
***forgot to mention replacing cottage cheese with tofu cottage cheese. ;)
Kate
Happy this worked for you, Mark! And I think cheese love defies genders…I’m sure you’re not the only one to add some more!
Ashley
Made this last night, subbing a zucchini for the artichoke, and the family LOVED it! Thanks for the great blog. :)
Kate
You’re welcome, Ashley!
Brittani
This is soooo good! I made it vegan by using drained tofu instead of cottage cheese, and added it to the food processor with the spinach mixture. The flavor of this was amazing!
Kate
*Great* tip for our vegan readers, Brittani! So happy it retained the comforting flavor.