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 on the hunt for a comforting, crowd-pleasing dish that somehow manages to feel both indulgent and veggie-packed, then you’re in for a treat. I’m excited to share this Spinach Artichoke Lasagna Recipe that’s become a favorite in my kitchen — creamy, cheesy, and bursting with fresh flavors that’ll have everyone asking for seconds (and thirds!). Whether you’re planning a family dinner or a special occasion, this lasagna is seriously fan-freaking-tastic and surprisingly easy to pull together. Let me walk you through how to make it foolproof and absolutely delicious!

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Why You’ll Love This Recipe

Creamy & Healthy: This lasagna balances rich cheeses with plenty of spinach and artichokes for a veggie-forward dish that still feels like comfort food.
Made From Scratch Sauce: The tomato sauce is simple yet flavorful, no cans of pre-made marinara here—which really elevates the dish.
Kid-Friendly & Crowd-Pleasing: Even my picky eaters gobble this up without realizing they’re getting a big serving of greens.
Perfect Make-Ahead Dish: It tastes even better the next day, making it fantastic for leftovers or freezing for later.

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, spinach artichoke lasagna recipe, vegetarian lasagna, cheesy vegetable lasagna, easy baked lasagna

Ingredients You’ll Need

All the ingredients here come together to create layers of flavor and texture — from the tangy artichokes to the creamy cottage cheese blend. You can find everything at your local grocery store, and I always recommend grabbing the freshest spinach and good-quality cheese for the best results.

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, spinach artichoke lasagna recipe, vegetarian lasagna, cheesy vegetable lasagna, easy baked lasagna

Diced tomatoes: Using canned diced tomatoes drained of excess juice gives the sauce the perfect texture without being watery.
Fresh basil: Adds a fragrant, herbaceous note that brightens the sauce beautifully.
Olive oil: Essential for sautéing and adding richness to the sauce layers.
Garlic cloves: Fresh garlic infuses the sauce with warmth and depth, so don’t skip it!
Salt and red pepper flakes: For seasoning and a hint of gentle heat that wakes up the flavors.
Low-fat cottage cheese: This is the secret creamy component that’s lighter than ricotta but just as satisfying once blended smooth.
Red onion: Adds sweetness and texture when sautéed with garlic and spinach.
Jarred or frozen artichokes: Make sure to drain them well; they add a wonderful mild tanginess paired with spinach.
Baby spinach: Opt for organic if possible, and plan for the huge shrinkage as it cooks down!
Freshly ground black pepper: For seasoning at the end — always fresh is best.
No-boil lasagna noodles: This speeds up prep and makes layering so much easier.
Shredded fontina or mozzarella cheese: Mild, melty cheeses that bring the whole dish together with gooey goodness.

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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 how this recipe can be so versatile. If you want something a bit different or need to accommodate dietary needs, there’s plenty of room to tweak the ingredients without losing that comforting lasagna feel.

Make it vegan: I’ve swapped in tofu ricotta or cashew-based cheese alternatives instead of cottage and shredded cheese with great results.
Spice it up: Adding extra red pepper flakes or a dash of smoked paprika creates a nice smoky kick I personally enjoy.
Add mushrooms: When I want a deeper umami flavor, sautéed cremini mushrooms mixed into the spinach artichoke layer work wonders.
Gluten-free noodles: Using gluten-free no-boil noodles keeps this 100% gluten-free without changing much else.

How to Make Spinach Artichoke Lasagna Recipe

Step 1: Build Your Flavor-Packed Tomato Sauce

Start by draining the canned diced tomatoes in a fine sieve to avoid watery sauce. Then toss them into a food processor with fresh basil, olive oil, garlic, salt, and red pepper flakes. Pulse about 10 times until everything breaks down into a spreadable, saucy texture—you want it smooth but still with a bit of body. This simple homemade sauce is a game changer compared to jarred options. Set aside about 2 cups of it for layering.

Step 2: Create That Smooth Cottage Cheese Base

In the same food processor (quick rinse not necessary), blend half the cottage cheese until it’s silky smooth, roughly a minute. This makes the cheese layer lush without being grainy or lumpy. Transfer it to a large bowl—you’ll add the sautéed veggies here shortly.

Step 3: Sauté the Veggies to Perfection

Heat olive oil in a skillet over medium heat and cook the chopped red onion with a pinch of salt until translucent, about 4-5 minutes. Toss in the garlic, stirring constantly for 30 seconds until fragrant. Now, add artichokes followed by handfuls of spinach—cook, stirring frequently, until all wilts down and most moisture evaporates, roughly 12 minutes total. Making sure the spinach mixture isn’t soggy is key for a great texture in your lasagna.

Step 4: Combine the Spinach Artichoke Mixture with Cottage Cheese

Pop the cooled spinach-artichoke mix into the food processor and pulse about 12-15 times so it’s finely chopped but not puréed. Stir this into the smooth cottage cheese base, then fold in the remaining cottage cheese and season with salt and pepper to taste. This creates a beautifully creamy, veggie-rich layer to complement your tomato sauce and noodles.

Step 5: Assemble Like a Pro

Grab a 9-inch square pan and start by spreading ½ cup of tomato sauce evenly on the bottom—this protects the noodles from sticking. Layer three no-boil noodles, then half the spinach mixture, ½ cup tomato sauce, and ½ cup shredded cheese. Repeat with three more noodles and the remaining spinach mixture (skip the sauce layer here), topped again with ½ cup cheese. Finish with the last three noodles, spread the remaining tomato sauce over the top, and cover everything with the last cup of cheese. Cover tightly with parchment or foil (just don’t let the foil touch the cheese) and get ready for baking.

Step 6: Bake and Cool

Bake in a preheated 425°F oven for 18 minutes covered. Then carefully remove the cover, rotate the lasagna 180 degrees, and bake uncovered for an additional 12 minutes until the cheese turns spotty golden brown. I always let mine cool for at least 15 minutes before slicing — it helps everything set up and makes serving way easier without a messy mess.

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Pro Tips for Making Spinach Artichoke Lasagna Recipe

Drain Tomatoes Thoroughly: When I first tried this, watery sauce was a problem — draining canned tomatoes well keeps your lasagna from getting soggy.
Wilt Spinach Properly: Cooking the spinach down long enough ensures moisture evaporates so the layers don’t turn watery during baking.
Smooth Cottage Cheese: Blending cottage cheese avoids grainy texture and gives your lasagna that rich but light feel I love.
Let It Rest: Cooling it before slicing makes the layers firm and easier to serve — trust me, it’s worth the wait.

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, spinach artichoke lasagna recipe, vegetarian lasagna, cheesy vegetable lasagna, easy baked lasagna

Garnishes

I always sprinkle extra chopped fresh basil on top right before serving—it adds a bright pop of color and fresh herbal flavor that complements the creamy, cheesy layers perfectly.

Side Dishes

Alongside this lasagna, I like to keep it simple with a crisp green salad tossed in a lemon vinaigrette or serve some garlic bread for the ultimate comfort combo. Roasted veggies, like Brussels sprouts or asparagus, can also balance the richness well.

Creative Ways to Present

For holiday dinners or when I want to impress guests, I bake this lasagna in individual ramekins for easy plating—or arrange single large square slices on colorful plates topped with basil and a drizzle of good olive oil. It always feels extra special that way!

Make Ahead and Storage

Storing Leftovers

I usually cover leftover lasagna tightly with plastic wrap and store it in the fridge for up to 4 days. It reheats beautifully and actually tastes more developed the next day, making it a perfect make-ahead meal.

Freezing

I’ve frozen fully assembled lasagna (before baking) wrapped in foil and then plastic wrap; it freezes well for up to 3 months. Just thaw overnight in the fridge before baking, and it still comes out creamy and flavorful.

Reheating

To reheat slices, I cover them loosely with foil and warm in a 350°F oven for 15-20 minutes until bubbly. This keeps the cheese melty without drying it out. Microwave works too but can sometimes make it a bit soggy.

FAQs

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

Yes, you can! Just make sure to thaw it fully and squeeze out as much water as possible before cooking to avoid a watery lasagna. The texture and flavor might be slightly different, but it still works well in this recipe.
What’s the best cheese to use in this lasagna?

I recommend shredded fontina or part-skim mozzarella for that perfect melt and mild flavor. Both create creaminess without overpowering the spinach and artichoke flavors.
Do I have to use no-boil noodles?

Not at all! You can use regular lasagna noodles, but be sure to boil them first according to the package directions. No-boil noodles save time and absorb the sauce nicely, which is why I prefer them.
Can I prepare this Spinach Artichoke Lasagna Recipe ahead of time?

Definitely. In fact, assembling it a day before baking often results in more flavorful layers. Just cover and refrigerate it overnight, then bake as directed, adding a few extra minutes if baking straight from chilled.

Final Thoughts

This Spinach Artichoke Lasagna Recipe holds a special place in my kitchen because it strikes the perfect balance between healthful veggies and rich, satisfying cheese. Whenever I make it, the house fills with an irresistible aroma that promises a cozy, comforting meal ahead. I hope you’ll give it a try soon—I’m sure it’ll become a staple in your rotation, too, just like it has in mine. Trust me, once you taste those layers of creamy goodness with a hint of garlicky spinach and tender artichokes, you’ll be hooked!