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 searching for a comforting, hearty dish that’s bursting with flavor but still feels fresh and light, then this Spinach Artichoke Lasagna Recipe is going to be your new go-to. I absolutely love how the creamy cottage cheese blends with tender spinach and tangy artichokes, all tied together with a simple homemade tomato sauce. Whether you’re cooking for your family or feeding a crowd, this lasagna is surprisingly straightforward to make and ridiculously delicious. Stick around—I’m sharing all my tips to help you nail it every single time!

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Why You’ll Love This Recipe

Rich, Creamy Texture: The low-fat cottage cheese creates a silky layer that feels indulgent but keeps things fresh and light.
Veggie-Packed Goodness: Spinach and artichokes add a ton of flavor and nutrients without overpowering the dish.
No-Boil Noodles Save Time: Using no-boil lasagna noodles makes the assembly easier and speeds up the cooking process.
Next-Day Flavor Boost: Like many great lasagnas, this one tastes even better the next day, perfect for leftovers or meal prep.

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, healthy spinach lasagna, veggie lasagna recipe, easy vegetable lasagna, cheesy spinach artichoke bake

Ingredients You’ll Need

The mix of fresh spinach, creamy cheese, artichokes, and a simple tomato sauce is what sets this Spinach Artichoke Lasagna Recipe apart. I always make sure to pick organic baby spinach when I can—it really brightens the flavor and cooks down beautifully.

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, healthy spinach lasagna, veggie lasagna recipe, easy vegetable lasagna, cheesy spinach artichoke bake

Diced Tomatoes: I like to drain them first to thicken the sauce and avoid excess moisture in the lasagna.
Fresh Basil: Adds that aromatic pop; don’t skimp on it, even if it’s just for garnish.
Olive Oil: For sautéing and adding depth to the sauce, extra virgin is best.
Garlic Cloves: Fresh garlic gives a punch that jarred just can’t match.
Salt & Red Pepper Flakes: Balances flavor with a gentle heat; adjust the pepper flakes to your liking.
Low-Fat Cottage Cheese: The creamy filling superstar, blending beautifully with the veggies.
Red Onion: I prefer to cook my onions until translucent for sweetness without sharpness.
Artichokes: Jarred or frozen both work; just be sure to drain them well.
Baby Spinach: Use fresh when possible; it wilts down to just the right texture.
Freshly Ground Black Pepper: To taste, a final seasoning touch.
No-Boil Lasagna Noodles: Saves a step and keeps the layers neat and tender.
Fontina or Part-Skim Mozzarella Cheese: Melts beautifully and adds that golden cheesy top.

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 tweak this Spinach Artichoke Lasagna Recipe depending on what’s in season or who I’m cooking for. It’s incredibly versatile, so you can make it your own with just a few swaps or additions.

Swap the Cheese: Sometimes I use ricotta instead of cottage cheese for a richer texture; my family goes crazy for it.
Add Mushrooms: Sautéed mushrooms add earthiness that pairs beautifully with the artichokes.
Make it Vegan: Use plant-based cheese and tofu in place of cottage cheese, plus nutritional yeast for that cheesy flavor.
Spice it Up: A pinch of smoked paprika or cayenne in the tomato sauce gives it a smoky edge that I discovered by accident and now can’t live without.

How to Make Spinach Artichoke Lasagna Recipe

Step 1: Create the Perfect Tomato Sauce

Start by pouring the diced tomatoes into a fine colander to drain excess juice—that little trick helps keep our lasagna from becoming soggy. Then, blend the drained tomatoes with fresh basil, olive oil, garlic, salt, and red pepper flakes until you get a spreadable sauce. I pulse about 10 times, just enough to break down the tomatoes while keeping a bit of texture. This homemade sauce tastes so fresh and bright—you’ll notice the difference compared to jarred sauce right away.

Step 2: Whip the Cottage Cheese Filling

Half of the cottage cheese goes into the food processor and blends smooth—this creates the creamy base for the filling. I love how blending it makes the texture light and uniform, which helps the lasagna layers come together beautifully. Transfer this to a bowl and keep your food processor handy for later.

Step 3: Cook the Veggies to Perfection

Warm olive oil in a skillet, then sauté the red onion with a pinch of salt until it’s tender and translucent—this takes about 4 to 5 minutes. Adding garlic last keeps its flavor fresh and fragrant, so don’t let it burn. Toss in the artichokes and then the spinach in batches, cooking and stirring until all the spinach is wilted and the pan is almost dry. One trick I learned was to keep cooking it a little longer until most of the liquid evaporates—otherwise the lasagna can get watery.

Step 4: Blend and Combine the Filling

Put the cooked spinach and artichoke mixture back into the food processor and pulse it until finely chopped but not pureed—about 12 to 15 pulses. Carefully fold this into your whipped cottage cheese bowl, then add the remaining cottage cheese and stir well. Season with salt and pepper to your taste. This filling is what makes the Spinach Artichoke Lasagna Recipe so comforting and layered with flavor.

Step 5: Layer Your Lasagna Like a Pro

Now the fun part! Spread half a cup of tomato sauce on the bottom of a 9-inch square baking dish to keep things from sticking. Layer three noodles over the sauce, then half of your spinach-artichoke mixture. Top that with more sauce and sprinkle half a cup of shredded cheese. Repeat the layers with noodles, filling, and cheese—this time skipping the sauce in the middle layer. For the final layer, top noodles with the remaining sauce and then the last cup of cheese. Cover the pan with parchment paper or foil (just make sure foil doesn’t touch the cheese), and you’re ready to bake.

Step 6: Bake and Enjoy

Bake covered at 425°F for 18 minutes, then remove the cover, rotate the pan 180 degrees for even cooking, and bake another 12 minutes until the top is beautifully browned and bubbly. Let it cool for at least 15 minutes before slicing—that rest time helps the layers set perfectly, making it easier to cut clean pieces. I always sneak a little nibble during the cooling phase (don’t tell!).

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Pro Tips for Making Spinach Artichoke Lasagna Recipe

Drain Your Tomatoes Well: Avoiding excess liquid keeps your lasagna from turning watery, which I learned the hard way after a few floppy attempts.
Sauté Spinach Until Dry: Let the moisture evaporate fully to make sure the filling isn’t runny and the noodles stay perfectly cooked.
Don’t Skip the Rest: Cooling the lasagna after baking makes slicing and serving much easier, and it lets the flavors meld beautifully.
Use Parchment Over Foil: I prefer parchment because foil touching cheese can sometimes cause it to stick or burn unevenly.

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, healthy spinach lasagna, veggie lasagna recipe, easy vegetable lasagna, cheesy spinach artichoke bake

Garnishes

I usually sprinkle extra chopped fresh basil right before serving—it adds a fresh, herbal note and a lovely pop of green color. Sometimes a drizzle of good-quality olive oil on top enhances the richness, especially if you like a little extra shine on your lasagna. Freshly cracked black pepper never hurts either!

Side Dishes

This lasagna pairs wonderfully with a crisp green salad—my favorite is a simple arugula salad tossed with lemon vinaigrette to cut through the creaminess. Garlic bread is a classic side, too, especially when you’re feeding hungry kids or guests who want a carb boost.

Creative Ways to Present

For a dinner party, I’ve layered this lasagna in mini ramekins for individual servings—it’s fun and looks impressive. Another trick is to sprinkle toasted pine nuts on top for a nutty crunch. If you’re feeling fancy, a light drizzle of balsamic glaze adds a sweet tang that surprises everyone.

Make Ahead and Storage

Storing Leftovers

I usually let the lasagna cool completely, then cover it tightly with plastic wrap and pop it into the fridge. It keeps beautifully for up to 4 days, and the flavors deepen overnight—my family actually prefers leftovers to the fresh bake!

Freezing

This Spinach Artichoke Lasagna freezes so well — I prepare the whole thing, let it cool, then wrap it tightly in plastic wrap and foil before freezing. When I’m ready, I thaw it overnight in the fridge and bake it just as fresh. It’s perfect for busy nights when you want a homemade meal without the fuss.

Reheating

Reheat individual slices in the oven at 350°F for about 15-20 minutes, covered loosely with foil, to keep the cheese creamy and prevent drying out. Microwave reheating is fine too, but watch out—you might lose that golden top crispness that makes lasagna so special.

FAQs

Can I use frozen spinach instead of fresh in this Spinach Artichoke Lasagna Recipe?

Yes, you can use frozen spinach, but make sure to thaw it completely and squeeze out as much liquid as possible before cooking with it. This helps prevent a watery lasagna and keeps the layers intact.
Do I have to use no-boil lasagna noodles?

No-boil noodles make assembly easier and save time, but you can use regular lasagna noodles if you prefer—just boil them until al dente, drain well, and pat dry before layering.
How long can I keep leftovers?

Leftover spinach artichoke lasagna will stay good in the refrigerator for about 4 days when properly stored in an airtight container. For longer storage, freeze as described in the freezing section.
Can I make this recipe gluten-free?

Absolutely! Simply swap the lasagna noodles for gluten-free no-boil noodles—or thin slices of roasted zucchini for a low-carb twist. Just adjust cooking times slightly depending on the noodle substitute used.

Final Thoughts

This Spinach Artichoke Lasagna Recipe has become one of those dishes I make time and again because it’s just so satisfying and dependable. It hits all the right notes of creamy, cheesy, and veggie-packed goodness without being heavy or complicated. If you love comfort food with a fresh twist like I do, you’ll enjoy making (and eating!) this lasagna as much as I do. Give it a try—even if you’re new to lasagna, I promise it’s foolproof and will become a family favorite in no time.