Clarissa Dickinson

Spinach Artichoke Lasagna

Clarissa Dickinson
Spinach Artichoke Lasagna

Makes: 4-5 servings                   Prep time: 15 minutes                    Bake time: 35 minutes


  • 1 box oven ready lasagna noodles
  • 5 oz spinach
  • 1 tablespoon butter
  • 1 can artichoke hearts
  • 2/3 cup 1% milk
  • 2 teaspoons salt
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, shredded

Step 1: Soak lasagna noodles in warm water with 1 tablespoon oil for 10 minutes

Step 2: Add 1/2 teaspoon butter and spinach to a large skillet over medium heat and cook down. Remove from heat.

Step 3: In a food processor, add the artichoke hearts, milk and salt and blend until smooth.

Step 4: Spread 2 tablespoons of artichoke puree on the bottom of a 9x9 inch pan. Layer lasagna noodles, 1/4 of the artichoke mixture, 1/4 of the spinach, mozzarella cheese and Parmesan cheese in the pan. Repeat four more layers.

Step 5: Top the last layer of noodles with remaining mozzarella cheese and Parmesan cheese.

Step 6: Bake at 350 degrees for 30 minutes. Turn oven to broil and bake for another 5 minutes.

Step 7: Remove from oven and serve warm or store in an airtight container in the fridge for up to a week.