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 something comforting yet packed with veggies, you’ve got to try this Spinach Artichoke Lasagna Recipe. I absolutely love how this recipe layers creamy cottage cheese, tender artichokes, and fresh spinach with a bright homemade tomato sauce—it’s a total crowd-pleaser. Whether you’re feeding your family or bringing something special to a dinner party, this lasagna hits all the right notes and is surprisingly easy to pull together. Stick with me, and I’ll walk you through every step to make sure your lasagna comes out perfect!

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Why You’ll Love This Recipe

Fresh, homemade tomato sauce: It’s bright and flavorful without any added preservatives.
Creamy cottage cheese blend: Using cottage cheese keeps it lighter but still luxuriously creamy.
Loads of veggies: Spinach and artichokes make this a great way to sneak greens into dinner.
No-boil noodles: Save time and skip the extra step of boiling pasta.

A white square dish holds a baked lasagna with visible layers topped with melted, creamy white cheese that has browned edges. The lasagna shows a rich red tomato sauce mixed with ground ingredients beneath the cheese, and scattered fresh green basil leaves add color contrast on top. The dish is on a white marbled surface with a blue cloth partially under the dish and some fresh basil leaves around it. Photo taken with an iphone --ar 2:3 --v 7 - Spinach Artichoke Lasagna, vegetarian lasagna, healthy lasagna, comforting veggie lasagna, cheesy spinach and artichoke lasagna

Ingredients You’ll Need

You’ll notice this Spinach Artichoke Lasagna Recipe uses simple, fresh ingredients that come together beautifully. Each one plays a role in balancing creaminess, tang, and that deep savory flavor lasagna lovers crave.

Flat lay of a small white ceramic bowl filled with diced fresh tomatoes, a few bright green basil sprigs, a small white bowl of golden olive oil, two whole garlic bulbs with clean white papery skins, a small pile of coarse sea salt crystals, a tiny mound of red pepper flakes, a simple mound of fresh low-fat cottage cheese, a small white bowl with finely chopped red onion, a small white bowl with quartered fresh artichoke hearts, a neat pile of vibrant organic baby spinach leaves, several whole uncracked brown eggs, a fan of uncooked no-boil lasagna noodles arranged neatly, a small white bowl filled with shredded creamy fontina cheese, a few loose basil leaves for garnish, all arranged symmetrically and balanced 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, healthy lasagna, comforting veggie lasagna, cheesy spinach and artichoke lasagna

Diced tomatoes: Use good-quality canned tomatoes for a rich, fresh-tasting sauce.
Fresh basil: Adds a fragrant, herbal note—don’t skip it!
Olive oil: For cooking and flavor—a staple, really.
Garlic: Pressed or minced, garlic brings that aromatic punch.
Salt and red pepper flakes: Season to enhance flavor and add a subtle kick.
Low fat cottage cheese: Making the ricotta-like filling creamy but lighter.
Red onion: Softens and sweetens when sautéed.
Artichokes: Jarred or frozen—both work, just drain well to avoid watery filling.
Baby spinach: Preferably organic, it wilts wonderfully with artichokes.
Freshly ground black pepper: Adds the perfect finishing seasoning.
No-boil lasagna noodles: A huge time saver, fitting perfectly into this layered dish.
Shredded fontina or low-moisture mozzarella: Melts beautifully for that irresistible 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

One of the things I love most about this Spinach Artichoke Lasagna Recipe is how easy it is to customize. I’ve played around with it a lot depending on what I have on hand or who’s eating.

Make it vegan: I swapped the cheese for plant-based ricotta and mozzarella once—it was surprisingly rich and delicious.
Extra veggies: Sometimes I add mushrooms or zucchini for more texture and flavor.
Spice it up: If you like heat, toss in more red pepper flakes or a diced jalapeño during sautéing.
Use fresh artichokes: When in season, steamed fresh artichokes give it an elevated, slightly nutty flavor.

How to Make Spinach Artichoke Lasagna Recipe

Step 1: Make that flavorful homemade tomato sauce

This is where your lasagna’s foundation is built! Drain your canned diced tomatoes to remove excess juice so the sauce isn’t watery later. Then, combine them in a food processor with fresh basil, olive oil, minced garlic, salt, and red pepper flakes. Pulse just enough to break down the tomatoes into a spreadable sauce—I usually do about 10 quick pulses. This fresh sauce tastes so much better than jarred alternatives, and your kitchen will smell amazing.

Step 2: Whip up the creamy cottage cheese base

Instead of ricotta, we blend half of the cottage cheese until silky smooth—this mimics that creamy texture I love in the filling without the extra fat. You’ll mix this later with the cooked veggies, so set it aside but keep your food processor handy.

Step 3: Sauté your veggies for maximum flavor

Sauté chopped red onion in olive oil with a pinch of salt until soft and translucent. Then add garlic until fragrant. Next, toss in artichokes followed by baby spinach in batches. Keep cooking and stirring until all the spinach is wilted and any excess moisture has evaporated. This step is key—too much liquid here means soggy lasagna layers. My trick: cook it low and slow for around 12 minutes, stirring often, until the pan looks mostly dry. Then pulse the mixture just until finely chopped but not mushy to maintain a nice texture.

Step 4: Combine and season your filling

Mix the chopped veggie blend with the whipped cottage cheese. Add the remaining cottage cheese and stir everything well to combine. Taste and adjust salt and pepper as needed. Now your filling is perfectly balanced and ready for lasagna assembly.

Step 5: Time to layer and bake

Start by spreading half a cup of your tomato sauce on the bottom of a 9-inch square baking dish. Layer three no-boil noodles over it, overlapping a bit. Spread half of the spinach-artichoke filling evenly on top, then half a cup of tomato sauce followed by half a cup shredded cheese. Repeat this layering once more (no tomato sauce on second cheese layer), then add the final noodle layer. Spread all remaining tomato sauce on top, and finish with a full cup of cheese. Cover with parchment paper or foil (loosely to avoid sticking), bake covered for 18 minutes at 425°F, then uncover, rotate, and bake another 12 minutes until bubbly and golden on top. Let it rest for 15 minutes before slicing—this helps it set beautifully.

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Pro Tips for Making Spinach Artichoke Lasagna Recipe

Drain well: Never skip draining your canned tomatoes or artichokes well, or you’ll end up with watery layers.
Pulse, don’t puree: When chopping the spinach-artichoke mixture, pulse to keep a nice texture instead of a mushy paste.
Let it rest: Allowing the lasagna to cool before slicing helps it hold together beautifully.
No-boil noodles ease: If using no-boil noodles, don’t add extra water; the sauce moisture is just right to cook them perfectly.

How to Serve Spinach Artichoke Lasagna Recipe

A square piece of lasagna on a white plate with scalloped edges, showing four visible layers: the base and third layers are pasta sheets with smooth, yellowish texture, the second and fourth layers are filled with a creamy, dark green spinach and cheese mixture with a slightly grainy texture, and the top layer is covered in bubbly, melted white cheese with a light golden tint and some red tomato sauce peeking through, garnished with three fresh green basil leaves. A silver fork is placed behind the lasagna piece on the plate, and the setting rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Spinach Artichoke Lasagna, vegetarian lasagna, healthy lasagna, comforting veggie lasagna, cheesy spinach and artichoke lasagna

Garnishes

I always sprinkle fresh chopped basil on top right before serving—it adds a fresh herbal brightness that lifts the whole dish. Sometimes I add a little drizzle of good olive oil or even a sprinkle of crushed red pepper flakes for a mild kick.

Side Dishes

This lasagna pairs wonderfully with a crisp green salad with a tangy vinaigrette or some roasted garlic bread. A simple arugula salad with lemon juice and olive oil balances out the rich, cheesy layers perfectly.

Creative Ways to Present

For special occasions, I’ve baked individual portions in small ramekins—perfect for a fancy dinner party. And if you want to impress, serve it plated with a drizzle of balsamic glaze around the edge and fresh basil leaves strategically placed on top for that restaurant touch.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully covered in the fridge for up to 4 days. I like to use airtight containers or tightly wrap the whole pan in plastic wrap and foil to keep it fresh. The flavors actually deepen overnight, which is a nice bonus.

Freezing

This Spinach Artichoke Lasagna Recipe freezes well! I recommend baking it first, then fully cooling, slicing into portions, and freezing them in freezer-safe containers or bags. When you’re ready to eat, thaw overnight in the fridge.

Reheating

Reheat leftovers covered in the oven at 350°F until warmed through, about 20-25 minutes. You can also microwave individual slices if you’re in a hurry—just cover loosely to trap moisture and avoid drying out.

FAQs

Can I use frozen spinach in this lasagna?

Absolutely! Just make sure to thaw and squeeze out as much moisture as possible before cooking it with the artichokes. This prevents watery layers and helps your lasagna set nicely.
Do I need to boil the noodles before assembling?

Nope, this recipe calls for no-boil noodles, which soak up moisture during baking. This makes prep easier and saves a step!
Can I substitute other cheeses for fontina?

Yes! Mozzarella is a great alternative for good melt and mild flavor. Provolone or a mild gouda can also work if you want to experiment.
How long does this lasagna last in the fridge?

Properly stored, leftovers stay fresh for about 3 to 4 days. Reheat only what you plan to eat to maintain quality.

Final Thoughts

I’ve made this Spinach Artichoke Lasagna Recipe countless times, and it’s never failed to impress my family and friends. There’s something so satisfying about digging into those layers of creamy, cheesy goodness balanced by fresh veggies and tangy tomato sauce. If you want a meaty-tasting vegetarian option that doesn’t skimp on flavor or comfort, this is it. Promise you’ll give it a try—it might just become your new go-to lasagna!