If you love creamy spinach artichoke dip, you will absolutely love this lasagna! It is so rich tasting but of course I have upgraded it! I use my simple béchamel sauce recipe (click here) free of saturated fats, made with wholegrain flour to boot. The combination of spinach and artichoke blends beautifully with its creaminess. I add a relatively small amount of grated gruyère cheese on top of the lasagna to finish it up. I intentionally use this very flavorful (not low-fat) cheese so that I can use it sparingly and still achieve that wonderful cheesy-ness! It is absolutely divine, as delicious as it is beautiful!
Here is a brand of wholegrain lasagna I like to use.
- 9 whole wheat lasagna noodles, cooked and drained
- 2 Tbsp olive oil
- 3 shallots, chopped
- 1½ cups quartered marinated artichoke hearts*, drained
- 12 cups fresh baby spinach, loosely packed
- ½ cup grated gruyère cheese
- ¼ tsp salt
- 3 cups Béchamel sauce (click on recipe above)
- Preheat the oven to 350 degrees F.
- Heat olive oil in a large skillet and sauté the shallots for a few minutes.
- Add the drained marinated artichoke hearts and continue to cook for a few minutes.
- Add the fresh baby spinach, 4 cups at a time, while still cooking--it will appear as though it's too much, but, not to worry, it will quickly wilt down and you can then add each "batch" of spinach until you have all 12 cups in the skillet. Check out the little video clip below.
- Continue to cook until the spinach has wilted completely, and their "juices" have mostly evaporated (a little liquid left is OK), add salt, and stir.
- ASSEMBLING(see below summary of the layering)
- Spread ¼ of the béchamel sauce in the bottom of a glass or ceramic baking dish (9X13).
- Lay 3 of the cooked lasagna noodles on top of the béchamel sauce.
- Spread HALF of the spinach/artichoke mixture on top of the noodles.
- Spread ¼ of the béchamel sauce on top of the spinach/artichoke mixture.
- Continue to alternate the assembly until you get to the last 3 lasagna noodles.
- At that point, spread with remaining ¼ of the béchamel sauce and sprinkle with cheese.
- Bake in preheated oven for 20-25 minutes, until top is bubbling and golden.
Bottom layer: 1/4 Béchamel-3 Noodles-1/2 Spinach mixture
Middle layer: 1/4 Béchamel-3 Noodles-1/2 Spinach mixture
Top layer: 1/4 Béchamel-3 Noodles-1/4 Bechamel-Cheese
Tracey says
March 11, 2016 at 2:07 pmHi Catherine, hope you enjoyed your trip. While you were gone I changed this recipe a little. Years ago my mom made a Spinach Shrimp Lasagna that was delish! This recipe remind me of it so I made a test one very small. I sauteed shrimp instead of the artichokes. I kind of think you can use both. I used Swiss cheese in the sauce and sprinkled some on top. It was fab !!! When I make this dish again I will use some white wine to saute the shrimp as well.
Catherine Katz says
March 13, 2016 at 9:02 amThat sounds absolutely delicious Tracey! I love that you are cooking so much again 🙂
Sue Winsnes says
October 6, 2017 at 4:45 pmWould you mind sharing the Shrimp Lasagna recipe with us Tracy? I think I have it, add shrimp , use swiss cheese instead of what it currently calls for, and prepare as written. Is that correct? Definitely want to give this a try. Thanks
Catherine Katz says
December 21, 2015 at 8:47 amHahaha, Madame Nata, “l’eau à la bouche” est un beau compliment!! MERCI !!! :):)
Mes enfants arrivent ce soir, et en effet, je m’apprête à les faire pour notre belle réunion familiale!!!
Bonnes fêtes à vous aussi!
Catherine
Mme Nata says
December 21, 2015 at 2:59 amPardon Madame,
Voir cette présentation de votre recette de lasagnes me donne , ” l’eau à la bouche”……..
Je m’imagine déjà les déguster.
Excellente idée de le confectionner pour cette période de reunion familiale.
Bonnes fêtes, Madame
Mme Nata