Creamy Spinach Artichoke Lasagna
Serves: 8
* equivalent to 3 (6oz) fresh-packed jars
  • 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)
  1. Preheat the oven to 350 degrees F.
  2. Heat olive oil in a large skillet and sauté the shallots for a few minutes.
  3. Add the drained marinated artichoke hearts and continue to cook for a few minutes.
  4. 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.
  5. 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.
  6. ASSEMBLING(see below summary of the layering)
  7. Spread ¼ of the béchamel sauce in the bottom of a glass or ceramic baking dish (9X13).
  8. Lay 3 of the cooked lasagna noodles on top of the béchamel sauce.
  9. Spread HALF of the spinach/artichoke mixture on top of the noodles.
  10. Spread ¼ of the béchamel sauce on top of the spinach/artichoke mixture.
  11. Continue to alternate the assembly until you get to the last 3 lasagna noodles.
  12. At that point, spread with remaining ¼ of the béchamel sauce and sprinkle with cheese.
  13. Bake in preheated oven for 20-25 minutes, until top is bubbling and golden.
Recipe by Cuisinicity at