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

If you’re craving a comforting dinner that feels indulgent yet sneaky-healthy, then this Spinach Artichoke Lasagna Recipe is going to be your new go-to. I absolutely love how the creamy cottage cheese, tender spinach, and tangy artichokes mingle with a fresh, homemade tomato sauce in this dish. When I first tried this recipe, I couldn’t believe how satisfying a vegetarian lasagna could be without any ricotta fuss. Stick with me — I’ll share all the tips to get this from your kitchen to the table perfectly every time.

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Why You’ll Love This Recipe

Creamy and Flavorful: The cottage cheese and toasted artichoke filling is unbelievably smooth and packed with bright, fresh notes.
Simple Ingredients: You probably have most of these in your kitchen already — no fancy cheeses or sauces needed here.
No-Boil Noodles: Saves you a step and reduces mess without compromising on that beautiful, layered lasagna look.
Great Make-Ahead Dish: It tastes even better the next day, making it perfect for meal prep or feeding a crowd.

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, vegetarian lasagna with spinach and artichokes, creamy vegetable lasagna, healthy lasagna recipes, easy homemade lasagna

Ingredients You’ll Need

The genius of this Spinach Artichoke Lasagna Recipe is how easily each ingredient works together to create layers of deliciousness. Using fresh basil in the sauce adds a vibrant punch, and the combination of spinach with artichokes gives a depth of flavor that’s truly irresistible.

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, vegetarian lasagna with spinach and artichokes, creamy vegetable lasagna, healthy lasagna recipes, easy homemade lasagna

Diced Tomatoes: Draining off excess juice is key to avoid a watery lasagna. I like to use good quality canned diced tomatoes for convenience.
Fresh Basil: Adding it to the sauce brightens the whole dish — don’t skip it!
Olive Oil: Adds richness and helps cook the vegetables to perfection.
Garlic: Freshly minced garlic gives a wonderful aromatic base to both the sauce and sautéed veggies.
Salt and Red Pepper Flakes: Seasoning enhances all the flavors, and a little heat from red pepper flakes keeps things interesting.
Cottage Cheese: I love that this replaces heavier ricotta but still provides creamy texture — blending half of it smooth really helps.
Red Onion: Gently caramelized for sweetness and balance.
Artichokes: Whether jarred or frozen, they add a delightful tang and texture that pairs perfectly with spinach.
Baby Spinach: Fresh and vibrant, it wilts down beautifully without overpowering the other ingredients.
Black Pepper: Freshly ground to bring warmth and depth to the filling.
No-Boil Lasagna Noodles: Time-saver and keeps layers just right.
Shredded Fontina or Part-Skim Mozzarella: Both melt nicely and create a gorgeous golden top.
Chopped Fresh Basil (for garnish): Adds a pop of color and fresh flavor just before serving.

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 to mix this recipe up depending on what’s in my fridge and what we’re craving — it’s very forgiving and welcoming of tweaks, so don’t be shy about customizing.

Adding Mushrooms: Sometimes I sauté sliced cremini mushrooms with the onions for an earthier flavor that my family adores.
Using Kale Instead of Spinach: I swap in kale for a heartier green, just be sure to cook it a little longer to soften.
Vegan Version: Swap cottage cheese and shredded cheese for plant-based alternatives and add nutritional yeast for cheesiness.
Extra Heat: I occasionally kick it up with a pinch more red pepper flakes or a dash of hot sauce in the tomato sauce for a subtle spicy note.

How to Make Spinach Artichoke Lasagna Recipe

Step 1: Create Your Fresh Tomato Sauce

Start by draining the canned diced tomatoes to avoid excess liquid making your lasagna soggy. I like to use a fine colander or mesh sieve and let them sit for a minute or two. Then, pop the drained tomatoes into your food processor with fresh basil, olive oil, garlic, salt, and red pepper flakes. Pulse about 10 times until the tomatoes break down but still have some texture. I’ve learned this keeps the sauce vibrant and not watery — and it tastes fresher than any store-bought jarred sauce.

Step 2: Blend the Cottage Cheese

Rinse out your processor and blend half of your cottage cheese until smooth — this little trick makes the filling so creamy and uniform. When I first skipped this, the texture was a bit grainy, but blending really changes the creaminess in the best way. Mix this whipped cottage cheese into a large bowl where you’ll combine everything shortly.

Step 3: Sauté the Aromatics and Veggies

Warm olive oil in a skillet over medium heat and add chopped red onion with a pinch of salt. Stir it around until translucent and tender, generally 4-5 minutes. Then toss in garlic — this only needs about 30 seconds until fragrant, so don’t walk away! Add your artichokes next, followed by handfuls of baby spinach. I add it gradually so each batch has a chance to wilt nicely. Keep stirring for about 12 minutes until the spinach is reduced and most moisture has cooked off. This step is key to avoid excess water pooling in the lasagna later.

Step 4: Chop and Combine the Filling

Once your spinach-artichoke mixture has cooled slightly, pulse it in the food processor about a dozen times until finely chopped but not pureed — you want a nice texture here. Mix this into the whipped cottage cheese bowl, then fold in the remaining whole cottage cheese. Season well with salt and pepper. Trust me, tasting and adjusting here makes a huge difference to the final flavor.

Step 5: Assemble Like a Pro

Spread a thin layer of tomato sauce in the bottom of a 9-inch square baking dish. Layer the no-boil noodles in a single layer, overlapping if needed. Spread half the spinach mixture evenly over the noodles, then add more sauce and half the shredded cheese. Repeat the layers: noodles, spinach mixture, cheese (this time skipping extra sauce). Finish with a final noodle layer topped with the remaining sauce and cheese. I like to wiggle the noodles a bit to make sure everything is covered and even — no dry edges here!

Step 6: Bake to Golden Perfection

Cover your lasagna with parchment paper or foil (keep foil off the cheese to avoid sticking). Bake at 425°F covered for 18 minutes, then remove the cover, rotate the pan and bake another 12 minutes until bubbly and golden on top. Let it rest for 15 minutes after baking — this is a step I learned the hard way! Cutting too soon will make it fall apart. The resting time helps it firm up perfectly.

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Pro Tips for Making Spinach Artichoke Lasagna Recipe

Drain Tomatoes Well: Removing excess liquid from the canned tomatoes helps prevent a watery sauce, keeping layers firm.
Blend Half Cottage Cheese: Blending just half smooth keeps creaminess while maintaining texture in the filling.
Cook Spinach Thoroughly: Wilt down spinach completely and cook off moisture to avoid sogginess inside the lasagna.
Rest Before Slicing: Letting the lasagna sit for 15 minutes after baking helps it set 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, vegetarian lasagna with spinach and artichokes, creamy vegetable lasagna, healthy lasagna recipes, easy homemade lasagna

Garnishes

I always sprinkle fresh chopped basil over the top just before serving — it adds fresh color and a delicate herbal note that brightens each bite. Sometimes a light drizzle of good-quality olive oil finishes it beautifully. If you like a bit of heat, a pinch of crushed red pepper flakes on the side works too!

Side Dishes

This Spinach Artichoke Lasagna pairs wonderfully with a crisp green salad tossed in a lemon vinaigrette or simple steamed veggies to keep the meal balanced. Garlic bread is a classic side that my family can’t resist — especially for soaking up every last bit of the sauce.

Creative Ways to Present

For a special occasion, I like to serve individual portions in small ramekins layered just like the big lasagna — it feels fancy and lets everyone enjoy their own cheesy pan. Another fun idea is to turn leftovers into lasagna roll-ups for a fresh, handheld dinner the next night.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly covered in the fridge — usually in the same baking dish with plastic wrap. This recipe holds up really well for up to 4 days, which is great when you want tasty lunches or quick dinners throughout the week.

Freezing

If you want to freeze this lasagna, I recommend assembling it in a foil pan, then freezing before baking. When you’re ready, bake from frozen (covered with foil for the first part of baking) and adjust the cooking time by about 10-15 minutes to ensure it heats through completely. I’ve done this and it still tastes just as creamy and delicious as fresh.

Reheating

Reheat leftovers in the oven at 350°F covered with foil until warmed through, about 20 minutes. Microwaving works too but can make the noodles a little gummy, so I prefer baking to keep the texture just right. A quick sprinkle of extra cheese on top before reheating adds a nice melty touch.

FAQs

Can I use frozen spinach for the Spinach Artichoke Lasagna Recipe?

Yes! If you use frozen spinach, make sure to thaw it completely and squeeze out as much moisture as possible before cooking. This helps prevent your lasagna from becoming watery. I recommend adding it toward the end of the sauté step so it heats through without releasing too much liquid.
Do I need to boil the lasagna noodles for this recipe?

Nope! This recipe uses no-boil lasagna noodles, which saves time and makes assembly easier. Just be sure your sauce is nicely thick and spread evenly so the noodles cook properly in the oven.
Can I substitute ricotta cheese for cottage cheese?

Absolutely, though I prefer cottage cheese here for its lighter texture and protein content. If you use ricotta, you might want to blend it a bit to achieve a smoother consistency similar to the blended cottage cheese step in the recipe.
What can I do if my lasagna is too watery?

Make sure to drain the canned tomatoes well before making the sauce, and cook the spinach and artichokes until most moisture evaporates. Also, letting the lasagna rest for 15 minutes after baking helps it set and reduce any excess liquid when cutting.
How many servings does this Spinach Artichoke Lasagna Recipe make?

This recipe yields one 9-inch square lasagna, which comfortably serves 8 to 9 people. It’s perfect for families or for meal prep to enjoy throughout the week.

Final Thoughts

This Spinach Artichoke Lasagna Recipe has become one of those dishes I turn to when I want comfort food that’s also a little fresher and lighter than the traditional versions. I love that it’s packed with veggies but still creamy and satisfying, and my family goes crazy for it every time. I hope you enjoy the process of making it as much as I do — don’t be intimidated, it’s easier than it looks! Once you try it, I think it’ll become a staple in your kitchen too.