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.
Victoria
Another winner, Kate! This is soo tasty and comforting. I could it eat it for weeks. I didn’t have any artichokes, so I used mushrooms instead. My boyfriend, who hates mushrooms, couldn’t even tell and kept raving about how delicious the lasagna was (hehe, I win). It really does set up nicely…if you have the patience to wait. ;)
Teri Peri
I LOVE this lasagna. Did I say LOVE? Even my 8 yrs old grandson asked for seconds!!
I will make this my go to recipe
Teri
Kate
It’s so great to hear this, Teri. Thank you :)
Alyssa Brownlee
I know I can count on all your recipies to be amazing! This one is no exception. My husband who doesn’t like onions somehow eats this all. You’re doing gods work!
tresca behling
I made this yesterday. It’s absolutely delicious. The only problem was that the noodles did not cook all the way and were a bit tough. I cooked it even a little longer than you said to to get a little golden on top and it still could have used more. Maybe I’ll try knocking the heat down to 400 and leaving it in longer…because I definitely want to make it again!!
Kate
Wonderful! I hope the noodles turn out just right next time.
Kate
Hi Tresca! Are you sure you used no-cook noodles? I haven’t heard from others with that problem, so I thought I’d ask!
Sarah
Totally loved this! I ended making it with half ricotta and and cottage cheese, and added the egg in as well.
We ate it and loved it for days!
Kate
Yum! So happy you enjoyed it, Sarah.
Laura
Made it with added mushrooms & olives as I didn’t have artichokes … Used feta too because I didn’t have cottage cheese…Anyway it turned out perfectly thanks
Laura
PS my noodles were a bit tough too but I altered the recipe so much with the different cheese etc … I would recommend maybe making sure the tomato sauce is a certain thinness to hydrate the noodles properly …
Kate
Yum, mushrooms sound wonderful with this. So glad your version turned out well!
Bonnie
I made this lasagna last night and I turned to my husband and said, I think this is the best lasagna I’ve ever had. He completely agreed. I did have to cook the lasagna a lot longer (about 40-50 min), but that may have been because I had to use a different brand of no-boil lasagna noodles. So good!!
Kate
Great! I’m happy this worked out, regardless of the longer cook time. It sounds worth it, though :)
Maria
Wow this disappeared fast! I’m so glad I doubled the recipe and have another one ready to go in our freezer. YUM!
Kate
Awesome! This one is really great for weekly meal prep.
Rupert
Maria, did you cook it then freeze it or freeze it before cooking? Results?
Erin Killian
Hey Kate, I plan to make this for family visiting. Could I make it up till the baking part and pop it in the oven the next day? Thanks!
Kate
Sorry I didn’t see this until now, Erin! How did it go? I haven’t tried doing that myself, so I wouldn’t have been much help!
Brittany
I made this last night and it was delicious! I had a friend come over with her daughter, who is a pickier water and she even enjoyed it! I had quite a bit of the spinach and cottage cheese mixture left and am wondering what I can do with it? Bake it and serve it with pita points? What would you suggest! Can’t wait to make this again!
Kate
I’m so glad everyone enjoyed it, Brittany! And yes, I think warming the cheese up would make for a great dip with pita chips. It could also be a great sandwich spread, too. Let me know how it goes!
Asako
Yum!!! Really delicious. BF went back for 2nds… and 3rds…
Asako
PS I was definitely apprehensive about the cottage cheese but I agree it’s way better than ricotta when baked, and I’ll never go back!
Kate
Ha! So good to hear that, Asako. Thanks!
Claudia Phillips
I made this yesterday. It is so delicious! I used Ricotta cheese because that’s what I had. Next time I’ll use cottage cheese. This recipe is a keeper.
Kate
Yum! I’m so glad you loved it, Claudia.
Lisa Leatherdale
Hi Kate and Cookie of course,
I just made the lasagna for my vegan daughter’s 23rd birthday dinner this weekend. I substituted vegan ricotta for the cottage cheese and added some peppers and mushrooms to the spinach, onion and artichokes, also, I topped with vegan mozzarella. I also plan to make the squash and sage carbonara, and I made stuffed mushrooms to start. I will let you know how it tastes! I’m also making a vegan chocolate peanut butter cup pie for dessert.
Kate
That sounds like an absolutely delicious spread, Lisa! I hope your daughter has a great birthday dinner.
Debbie
I really have enjoyed reading your Cookie & Kate recipes and how you got started doing your blog. I’ve been toying with it for many years and have finally gotten my web savvy daughter to help me along. Most importantly I want to thank you for all your recipes and pictures, I’ve tried many and they inspire me to experiment more with my own ideas. Just many thanks for what you share.
debbie
Tulsa, Oklahoma girl gone to California to be near my one and only daughter.
Kate
Hi, Debbie! So nice to hear from a fellow Oklahoma girl. Congratulations on starting your own blog–I’m glad you finally took the leap! Thanks so much for the kind comment.
Amanda
My husband and I made this tonight for a mini get-together and everyone loved it! We wished that we had made more. Thank you!
Kate
Wonderful! Thanks, Amanda.
Lida
Hi
I love this recipie and made it several times. Tonight i made it with spinach only but added ground walnut to it. And also mixed ricotta and light sour cream instead of cottage and it really worked.
Kate
Great! Thanks, Lida.
Frances
Kate, just wanted to say thank you so much for an on-going slew of amazing recipes. I’ve pretty much fallen into the routine of consulting your blog every Sunday to plan our weekly meals and make my grocery list. Eating mostly vegetarian now is not only healthier, but helping us stay well under-budget.
I’m deciding between your Red Thai Curry and Spinach Artichoke Lasagna to make for 9 adults over vacation at the end of August. My husband and I are hearty eaters and RTC with crispy tofu provides one dinner for the two of us and leaves enough lunch for my husband the next day (I get free lunch at the school I teach at!). SAL lasts us two nights of dinners for two. I don’t think all 9 of us will eat quite at those quantities (he and I are runners) but I am wondering about what portion size I should make. Double? Triple? Ha. And maybe if you were me, and you were cooking for a crowd that large in August, which dish would win out? (I know they are interesting choices for an August meal but they are hands-down my husband’s favorites and I let him pick).
Leigh
I feel like after making this recipe about 10 times it’s time I let you know how much I love it! It’s easily my favourite vegetarian lasagna recipe. If you come up with any more veggie lasagnas I’d love to know :)
Kate
Thanks, Leigh! I’ll put that down on my recipe requests lists. :)
Kelly
I’ve never made anything bad from your blog and this lasagna was no exception! It was so delicious and I’m bringing the leftovers to work for lunch tomorrow :-) Using cottage cheese instead of ricotta is new for me, but it tasted so good! I followed the recipe to T, except I used jarred sauce instead and it turned out fine, maybe a little salty like you mentioned. A+++!!!
Kate
Perfect! I hope you enjoyed your leftovers, Kelly!
Eileen
Hi.
Have you ever used ribbons of zucchini liinstead of lasagne noodles? I want to make this but am experiencing wheat allergies like when i was young until age 8
Deb
Hi Kate! I have the same question as Eileen from a while back – I’m wondering if any modifications to other ingredients are needed to use zucchini ribbons in place of lasagna noodles, such as cooking down more of the liquid since there are no noodles to absorb it. Any insights? Thanks!
I’m trying this tonight (alas, with gluten-y noodles) and looking forward to the results!
Tiffany
I made this recipe two nights ago – I am a new vegetarian but my fiance’ is not, so I am trying to find foods that please us both.
He told me this was the best lasagna he’s had in his LIFE, and this is high praise being that he is a good cook and a restaurant owner!
The only tweaks I made to it was that I added sun dried tomatoes with a little of their own oil, pesto, and a little sriracha sauce.
We’ve had it the last two nights in a row and got rave reviews both nights. Thank you so much for this amazing recipe!!
Elisabeth
My daughter loved to take the Amy’s vegetable lasagne from Costco for school lunch but they stopped carrying so I’ve been trying to find a recipe. This one is perfect! I used ricotta because I was out of cottage cheese but will try next time.
Kate
Thanks, Elisabeth!
Amy
This is my new favorite food blog. I’ve enjoyed every single thing I’ve made from here (thank you, Kate!), and this was no exception.
I’m a pretty amateur (and slow) cook, and this was pretty easy, especially since the tomato sauce doesn’t need to cook after you make it in the processor, which saves a lot of time, while still giving you that great homemade sauce taste.
I love the flavors of the spinach and artichoke and cottage cheese, too. Delicious on night 1 and for leftovers.
I left out the onion because my husband hates it (I feel like that’s pretty sacrilegious for most cooks), but it was still great.
Can’t wait to try more recipes!
Amy
Also just want to clarify re: my above comment that this is my new fav food blog AND I’m not even a vegetarian!
Cydni
I made this tonight for my “carnivore” family and they loved it! My 6 year old who can always tell when the meat is missing didn’t even notice and asked for seconds! This will make the transition to more vegetarian meals much easier :)
Patricia Flores
This is one of my favorite recipes! Have you tried freezing it? How do you think it would hold up?
Kate
I’ve heard it freezes well! It will definitely require a 24-hour defrost in the refrigerator before baking. I hope to try freezing soon and make notes on it. Please report back if you try.
Rupert
Any news on freezing this lasagna, Kate?
Sandi Schaefers
made this last week, oh so good! used thin-sliced zucchini because I didn’t have lasagne noodles. I will be making this again!!
Kate
Sounds like an extra veggie way to do it, Sandi! Happy it still worked with the adjustment :)
Carrie
This is by far the BEST veggie lasagna recipe I’ve ever tried. The flavor is excellent, and I can’t wait to share it with my 13 month old for dinner! I wasn’t sure about how the artichoke would work, but it’s really great with the basil/spinach/garlic flavors. Also impressed with the cottage cheese as I’ve always used ricotta – awesome recipe! Definitely take the extra 10 minutes to make your own tomato sauce, as the fresh flavors make a huge difference as well.
Kate
Happy to hear that, Carrie! I love that you could taste the specific flavors. I appreciate the review!
Sandra Lea
Made this tonight and it was delicious. I am a huge fan of artichokes and lasagna. I think next time I will add even more veggies. It’s my first time making lasagna using cottage cheese and I like it.
Kate
Thank you, Sandra!
Komal
Hi!
I’ve been referring to you blog for meal inspiration for some time now. As an amateur cook your recipes are easy to follow and flexible enough that I can change them up based on what my limited kitchen has!
With this recipe would it be possible to assemble everything beforehand and then bake it in the oven a few hours later?
Thanks!
Kate
Thank you! I am happy to hear they are approachable. That is my goal. As for your question, I think that should work. I usually cook right away, so let me know how it goes.
Winnie Anderson
OMG This was FANTASTIC! Easily the best lasagna I’ve ever made. We were actually sorry when it was gone.
Tiffany
Made this for my meat eating family tonight it was a hit!!!!! Score one for the veggie mom!!!!!!! Used jarred artichokes and loving the no prep sauce
Kate
Hooray! That is great to hear. I am happy it was such a hit! If you wouldn’t mind leaving a star review since you liked it so much, that would be great. :)
Winnie Anderson
OMG. This is crazy good. My husband said it’s his favorite lasgna. He liked it so much he asked me to make it for New Year’s Eve dinner. I made it with ricotta since I already had it.
Kate
I’m happy to hear it Winnie! Thank you for your review.
Noelle
I couldn’t find no-boil whole wheat noodles, so I just used regular noodles and cooked them al dente while sauteing the veggies. I also added 1/4 cup of blotted oil soaked sun-dried tomatoes. This came out so delicious! I was able to freeze leftovers in individually wrapped slices and I’m happy to report they reheated beautifully! Thanks for another amazing recipe!
Kate
Thank you for sharing! I’m glad cooking them worked well and that this froze well for you. I appreciate the review, Noelle.
Linda
Made this lasagna – I can’t fathom how this tastes exceptionally rich but bright and light at the same time. I have a new favorite lasagna recipe.
Kate
Great description! Thank you for trying it, Linda.
Karla
Have you tried to make this ahead and freeze it for later?
Kate
I don’t typically freeze all my recipes. You could try it and let me know how it works!
Teri
I have made this so many times I have lost count. DELICIOUS!
Thank you for keeping this post available, esp. since it isn’t included in the cookbook, which I might add is one of my favorites!
Teri
Kate
I love that! Thank you, Teri for sharing.
David
Thank you Kate for this wonderful lasagne recipe! My husband and I had 2 friends over to watch the Oscars last night and I made this. I followed the recipe step by step. It was a hit! Our guest had second helpings! We had no leftovers! Thank you!
Kate
I’m so glad you and your friends enjoyed the lasagna, David! The no leftovers is, however, unfortunate. I guess you’ll have to make another round soon! :) Thanks for the kind words!
L
I made this s tonight and the final product did not disappoint!!! Absolutely delish! I used ricotta, not cottage cheese and was heavy handed on the fresh basil bc well, I paid for the bunch and figured I’d rather use it all than chuck a bunch in the trash bin!!! My house smelled like heaven and my taste buds were tickled pink! Definitely a “do again” recipe!!!
Tammy
Omgoodness Kate. Cookie is darling! Lol. So now I’ll go cook my husband this delicious looking lasagna.
Kate
Thank you! I will make sure to tell Cookie she has another fan. :)
Lilly Lawrence
I made this and it was loved by all who voraciously devoured it!
Kate
Love that! Thanks for sharing, Lilly.
Pat Wilson
Good. Can leftovers be frozen?
Kate
I don’t freeze all my recipes, but you could try! The noodles could get a little mushy when thawed.
Pat Wilson
Thanks so much for your quick reply.
Ann Marie
This was delicious!! I love the filling. The only thing I will change for next time is using traditional lasagna noodles instead of no-bake. I like those better. Otherwise perfect for me. Thanks for the recipe!
Kate
You’re welcome, Ann Marie. Thanks for the review!
Melissa
I love this recipe! The intro caught my eye, “it’s even better the next day”. I’m planning an Italian party and wanted to offer this. So what is the best way to prepare ahead of time. do i assemble and bake day before and just reheat? or do i assemble and then cook the day of?
Kate
Bake it and then reheat. :) Hope this helps!
Mallory
SO good. Whole family loves it.
Kate
Wonderful! Thank you, Mallory for your star review.
Paula D Huff
The eggplant artichoke lasagna sounds scrumptious to me – I am going to make it this weekend. Thank you for all the delicious recipes that you post on your blog.
Kate
Thank you! What did you think?
Genevieve
Hey Kate!
Do you think this might work with baby kale in place of spinach? I ask because that’s what we have but I’m not sure if there will be a not so great flavor difference. This is our favorite lasagna and I wanted to make it tonight!
Kate
Baby kale could work too!
Sarah Jowers
Thank you so much for this recipe!! I’ve made it five or six times now, including last night and twice for a family dinner. It is loved by all, vegetarians and meat lovers alike. The leftovers are SO delicious the next day. I make it with a good quality jarred marinara sauce. Never disappointed by your recipes, your spiced lentil soup is another favorite that I keep on rotation year round. Thank you!
Kate
You’re welcome, Sarah! Leftovers are really great for this recipe. I’m glad you aren’t disappointed! Thanks for commenting.
Caroline
Actually pretty easy and DELICIOUS! I subbed crushed tomatoes for diced for the sauce and really liked the consistency. Will definitely be making again!
Kate
Wonderful, Caroline!
T. A.Peri
I love this recipe! ? how far ahead can you assemble it before baking?
Teri
Kate
I believe have assembled it prior to baking. Try looking through the comments to see what has been successful for other readers! :)
Mary
Hi Kate,
This is my new favorite lasagna recipe, thank you. Do you think I could double the recipe and use a 9×13 pan? Thanks for all you do.
Mary
Kate
Hi Mary, I would recommend seeing what other readers have tried by searching through the comments. I believe others have tried this!
Ed
I’ve made both the vegetable and spinach artichoke lasagnas several times and really enjoy them! However, I find it difficult to bake them in 9” square without spilling into my oven. What do I need to change , if anything to use 9x 13 pan?
Lea
Wow, this was so, so good! I am amazed! Truly delicious recipe. MY only tip is to read through the instructions in advance so you know what to expect; it’s not hte quickest recipe, but it’s worth it.
We didn’t have a square pan; we only had a normal rectangular casserole dish. We wound up using a full box of lasagna noodles, and next time we’ll increase the tomato sauce and the artichoke spinach mixture each by 50% to account for the larger pan and more noodles.
Kate
I’m really glad you thought this recipe was worth the time! Thanks for the review, Lea.
James Strange
I am looking forward to trying this recipe.
Kate
Let me know what you think, James!
Sherry Erger
I’ve never tried your recipes before. I am looking for a good vegetable lasagna but I need to make a 9 x 13 pan. Can this recipe be adjusted to make more? Thank you! It sounds great!
Kate
Hi Sherry! I know other readers have made it in a 9×13 pan. I would suggest looking through the comments to see what worked well for others. Let me know what you think!
Nicole
This is my favorite recipe of all time. I have made this lasagna many times and it has always come out delicious. Thank you so much Kate for your inspiration for healthy living.
Kate
You’re welcome, Nicole! I appreciate the review.
Julia
This looks amazing and I can’t wait to make it. I have trouble digesting both onion and garlic and am always looking for recommendations for how to kick up flavor for sauce without those two (crushed red pepper is my current go to). Any thoughts?
Kate
Hi Julia! Sorry for the slow response to your question. I would say herbs (maybe increase the amount of any herbs called for, or when it comes to Italian recipes basil is generally a good idea), citrus (zest and/or juice) and/or vinegar (a tiny splash of good balsamic in marinara works wonders) would be great flavor boosters for you. Hope this helps!
Maurice Jordan
This lasagna was the absolute bomb!!! I used store bought marinara, with the following modifications:
minced garlic in can
basil leaves spice
rep pepper flakes
paprika
Added 2 cups of cottage cheese to the cooked down veggies
Added a lid to soften noodles a little bit before removing from oven
I started a meatless challenge this month and this made me confident that this month will be an awesome journey.
Kate
Thanks for sharing, Maurice!
tom
I just made this and it tastes great! However when I cut it into slices it came out really mushy and was more of a blob then a nice square of Lasagne. I followed everything to a T. Is there a way to make the consistency a bit more rigid?
Kate
Hi Tom, sorry to hear that! Did you give the lasagna some cooling time to set? If that doesn’t explain it, it sounds like maybe you didn’t get enough moisture out of your tomatoes. Too much moisture can make the lasagna a little soupy. My last suggestion would be to try a different brand of noodles. Hope this helps!
Denise
I have made this recipe several times and absolutely love it! This year I’m having trouble finding gluten free lasagna noodles, but did find gluten free jumbo shells. What do you think about converting this to baked shells, rather than a lasagna? It should work, right?
Kate
I’m sorry you are having a hard time find gluten free noodles! I wouldn’t recommend the baked shells, unless you want more of a casserole style. You could try it, but not sure how it would work. Let me know!
Tricia
Absolutely delicious! I made this for Christmas Eve and my husband who dislikes spinach, loved this lasagna. Not sure how it’s 8-12 servings though- was glad I made just for two of us!
Kate
Hooray!! That’s wonderful, Tricia! Thanks so much for sharing.
sue
what size is the jar of artichokes please?
Kate
Hi Sue, 1 jar (12 ounces) marinated artichokes or 1 can (15 ounces) should yield plenty. You need 1 cup drained artichoke.
Bethan Strange
My partner and I have made this countless times. We usually make a batch of the spinach and tomato fillings and keep them in the freezer. For some reason this is our go-to Summer meal — we make it and get it in the fridge as soon as we can because it’s absolutely delicious when it’s cold. We’re also in Australia at the moment and mid-way through Summer, so this will be tonight’s dinner! Lasagna, we’ve missed you…
Thanks, Kate!
Kate
You’re welcome! This one is a great favorite to have. Thanks for your review.
Susan
Looking forward to making this dish and am just wondering the best way to incorporate lentils in the recipe?
Kate
I would make a batch up and then incorporate it into the spinach mixture. I’m not sure how much to suggest and how this could impact the recommended dish size, without trying it. Maybe see with 1 cup cooked lentils. Let me know what you think, Susan!
Ela
Hi, with the jar of artichokes, would you recommend marinated or in plain brine? So looking forward to trying this dish. Your veg lasagna…. wow! Sooooo good!!
Kate
Hi Ela, either will work. I believe I used marinated artichokes from Trader Joe’s.
jo moss
Will leftovers of this lasagna freeze well? Or should I cut the recipe in half? How long would it last just refrigerated? We are in our 80’s & would like to add vegetarian recipes to our diet.
thank you jo
Kate
I haven’t tried to freeze this one, sorry Jo! I’m afraid it might be watery when thawed. I would recommend searching the comments to see what others may have tired and if they have had much luck.
Sophie
Oh My GOD. I made this today and let me tell you I am blown away. This dish is beyond delicious. I threw some red peppers in the spinach mixture and didn’t purée it after sautéing just because I like bigger chunks in my lasagna. I also used ricotta. It turned out fabulous!!!
Kate
Great to hear, Sophie!
Andia
I made this last night with a couple substitutions. Used zucchini noodles, added mudhrooms, only put about 3/4 cup feta on top (no other cheese) and added some black olives on top. It was amazing, will be making it often!
Kate
I’m happy you were able to make it with your twist! Thanks for your review, Andia.
Cheri
Made this last night! LOVED it! So, so delicious! Did not miss the meat at all. Like many of your other followers, I could only find the Unico Oven Ready Lasagna noodles, which are fairly thick, so I left all the juice in my can of tomatoes for the sauce, lowered my oven temp to 375 and increased the bake time to 45 mins covered in foil and another 10 mins uncovered. Was so happy with the end result! Hubby loved it too! Definitely will make this again! Thanks again for your inspiration Kate!
Kate
Thanks for sharing what you did! I’m glad it worked so well for you, Cheri. I appreciate your review.
Mike
Hi, I am going to try this recipe tonight! I don’t have a food processor or blender and saw your note about skipping the blended cottage cheese step and to chop the spinach mixture after it’s done mixing. Can you clarify if I still can add the cottage cheese and if so, what is the best way? Thanks!
Kate
You still want to add the cottage cheese, you just don’t need to whip it. Otherwise, follow exactly.
Laura
This lasagna is fantastic! I accidentally doubled the mozzarella (got carried away and used the whole bag before realizing) and got 12 very satisfying servings out of it. I’d never even thought to use cottage cheese in a lasagna, but it turned out great; it was less watery and held together better than ricotta when cutting, will definitely do again!
Kate
I’m happy you loved it! Thanks for your review, Laura.
Marnie Smedley
Hello – Can you tell me where you purchased the 9×9 ceramic casserole dish that is shown here? It is exactly the style I am looking for, but I’m having a hard time locating one. Thank you, Marnie Smedley
PS… Making this Spinach Artichoke Lasagna for Easter lunch, can’t wait!
Kate
It’s from Crate & Barrel. I have a link here!https://cookieandkate.com/healthy-kitchen-essentials/
Marnie Smedley
Super, thank you! I looked, but apparently do not know how to navigate your website fully yet. :-) I appreciate you sending me the link! Also, the Spinach Artichoke Lasagna was a hit!
Kerry
I would have given 5 starts but agree with previous post – the noodles didn’t cook all the way. I used vegan ricotta cheese instead. I will definitely make again and cook longer. The noodles box said 40 minutes at 450 and additional 15 so will try that next time.
Marty
I’ve made this recipe more than once because it is SO good. Wondering if you were going to serve something on the side, what it would be??
Kate
A simple salad would work! Or, try my https://cookieandkate.com/chopped-greek-salad-recipe/.
Lisa Stark
Delicious lasagna. I made this recipe for my family and everyone enjoyed it.
Kate
Wonderful, Lisa! Thank you.
Pam
I adore this lasagna recipe!!! I’ve made it a number of times, using your sauce recipe and also using jarred marinara. It is amazing every time. The addition of the artichoke is delicious and the cottage cheese adds the perfect texture.
Kate
Hooray! Thanks for sharing, Pam.
Anne
WOW!! this was just amazing, so easy to follow. I have never done anything meatless before. My husband is going thru some very extreme health issues and we have been trying all different salads lol there is only so much salad variations a person can eat. I was searching the internet tonight and found this lasagna recipe and decided to make it for dinner, well i served it to the whole family and everyone cleared their plates!!! from the 2year old right up to my husband and I.
thank you so much you really have changed our lives. you dont know how much hope you have given us for yummy flavorful meals
Kate
You’re welcome, Anne! I’m really happy to hear the blog has been such a helpful resource to you and your family.
Anne
Sorry Kate we did add mushrooms to this lasagna and it was AMAZING, i forgot to mention this in my prior comment.
also I made it with the gluten free noodles, and lactose free cheeses, no one even suspected it was so “free” lol
Kate
I’m glad you liked it and that your substitutions worked so well, Anne!
Geri Johnston
Delish! I am trying to get more meatless days into my week and this was a great recipe for that. And my husband really liked it. I will say that I do not own a food processor and so there was non of that process in my creation… The chopped tomatoes were already seasoned with italian seasonings so I just used as is – although runnier than pasta sauce I made sure the pasta layers were beside the tomato layers so the liquid would be absorbed. My cottage cheese turned out to be a bust as it had actually gone bad in the fridge so I improvised with sour cream and feta, and that also worked fine. I did this in a 13 x 9 pan and eliminated the last layer of pasta to try and cut the carbs a bit. I will definitely be making this again! Thank you!
Kate
Hi Geri! Thanks for sharing how you made this work without a food processor. I’m glad you loved it!
Kristin Ackerman
WOW!! I made this exactly as written and just WOW!! The husband loves it too! And he won’t eat anything without meat in it!
Kate
I’m happy to hear it, Kristin!
Andrea
This was delicious! My meat-eating husband absolutely loved it and he is typically a bit disappointed with vegetarian-based meals. It’s sure to be a “go to” meal for us in the future- when entertaining other than family too!
Kate
That’s great! Thank you, Andrea.
Debbie
I made this lasagna last night and we absolutely loved it- I followed the recipe to the letter and really appreciated the details in the procedure. I am not a vegetarian but like a lot of people I try to find recipes for a once or twice a week no- meat dinner for health and budget reasons. This lasagna was so delicious, sooooo looking forward to leftovers today! Thankyou for the great recipe.
Kate
You’re welcome, Debbie!
Katey
This is a winner! Really tasty, and it was easy to make. I didn’t have a square pan, but it fit fine in a 9×12. Also, I only had regular lasagna noodles so cooked them for 9 minutes first. Will definitely make this again, thank you!
judy
This is an absolute favorite in our house and everyone I make it for raves about it!! Even my meat loving husband had three helpings the first time I made it. The artichokes deliver a bright surprise. They make my tastebuds dance!
bhagya
I was sceptical about an uncooked sauce and cottage cheese rather than ricotta in this recipe but man, I did as I was told and it turned out fabulously.
I’ll be making this again and again.
Thanks so much.
Kate
I’m glad you still tried it, although skeptical! Thanks for your review.
Allegra Bosnjak
Best lasagne ive made! I used goats cheese (but alot less!) instead of cottage cheese and it was amazing!
Michelle
We are trying to eat less (or no) meat and found this – know the recipes here are good. I read the reviews, read the recipe, and thought… well, worth a try. I did just as directed except I whipped ALL the cottage cheese as my family hates it. Of the 2 here, both ate a full serving and said they would eat it again weekly. I
Kate
Thank you for sharing, Michelle!
Heather Lampman
This sounds wonderful! I do have a question about cooking times: at the top of the recipe, it says that cooking time is 50 minutes. In the body of the recipe it says to bake covered for 18 minutes, then bake uncovered for 12 minutes. Which is correct?
Kate
The total cooking time is for all ingredients. Step 4 is also apart apart of that. Follow the steps in the instructions for when and how to bake. Hope this helps, Heather!
Shelley
Followed exactly except had regular lasagna noodles so pre cooked for a few minutes. Was very easy only nine pieces. I liked the texture of the pasta with the pre cooking didn’t dry out in the oven. Was so delicious. My daughter gave a big thumbs up which is impossible. Thank you Kate, I’m enjoying cooking much more because your recipes have been so successful for my family, can’t say how grateful I am for that.
Kate
Great to hear! Thanks for sharing, Shelley!
Annie
What if you’re allergic to dairy? What is the substitute for cottage cheese? Thanks
Bridget
I was skeptical… but this is amazing!! Even my meat-loving husband loves it! Thank you, Kate.
Linda Martin
I stumbled across your site looking for meatless meals in conjunction with a fast I’m doing. Made this lasagna and it is delicious. I used marinara from a jar and also garlic from a jar. I’m not a fancy cook so the other steps were enough for me :)
I look forward to trying some of your other recipes!
Kate
I’m happy you liked it, Linda!
hilda
I am making this right now. I noticed that at the top you indicate cooking time of 50 minutes, but your instructions in the body of the recipe only total 30 minutes (18, and 12)?
Am I missing something? 30 minutes sounds too short for this and I noticed in a lot of comments that they cooked this for 45-50 minutes?
MARY ANN blumenthal
I have been working my way through Kate’s cookbook and website and we love it all! I always double this recipe and make two pans and freeze one. It takes awhile but the end result is worth it. The simple tomato sauce is really tasty and processing the cottage cheese to mix with the veggies is brilliant! The best veggie lasagna I have ever had.
Kate
You are so sweet! I’m glad you are loving the blog and cookbook, Mary.
Hayley
Do you think I could make this vegan and gluten free with vegan ricotta and pre cooked gluten free noodles? I have to bring a main dish to a gathering next weekend and we’ve got a mix of vegans and GF followers attending!
Kate
Sure! Let me know how it goes for you, Hayley.
Carole Drewry
This was phenomenal! I can always count on your recipes to be delicious. I used Barilla gluten free oven-ready lasagne noodles. I always soak them in water for about 15-20 minutes prior to assembly and they turn out soft and tender.
Kate
Hooray! Thank you for sharing, Carole.
Nathalie
Super tasty. I can not (easily) find cottage cheese around here (France), I substituted « fromage blanc » (the full-fat variety) and it was very good. Thank you for another keeper!
I am surprised that you consider the recipe to be for 8 (to 12!) people, as you always offer generous portions (and, believe me, I made more recipes from your website than I can count! my favorite, by far!) – I made 6 lasagna portions and they were not huge!)
Kate
Thank you for sharing, Nathalie!
Julia
This was a huge hit at Shabbat dinner even among the meat-lovers! I doubled the recipe in 11×15 pan with an extra layer and about 10 more min in the oven, and it fed about 15 people (sadly, with no leftovers). Will definitely be making this again!
Kate
Thank you for sharing, Julia! I’m happy it worked well doubled.
Nancy McCrary
Can you tell me if this freezes well? I”d love to use it for company next week but need to make ahead. Thank you!
Kate
Hi Nancy, I don’t freeze all my recipes. Sorry! I don’t usually have luck with these type of recipes. You can see what others may recommend in the comments.
Jim
We made this for dinner tonight. We followed the instructions exactly as described, and it turned out absolutely delicious. Everything was cooked just right, including the pasta. We used the “no boil” oven ready lasagna as instructed, it came out perfectly, and everyone commented on how good it was. One guest made a point of saying, on two separate occasions, that “This was the best meal I ever had!” We have all recently turned vegetarian, and are really enjoying your recipes. Thank you!
Linda
Thank you for providing instructions for those readers who do not have a food processor (or a blender)!
Christine
Kate,
We just finished your spinach artichoke lasagna for dinner and it truly is the best lasagna that my husband and I have ever had. We can’t wait for tomorrow to have the leftovers for dinner. It is an awesome recipe!
Kate
I love to hear that! Thanks for sharing, Christine.