Go Back
–+ servings
5 from 2 votes
Print

Creamy Spinach Artichoke Lasagna

* equivalent to 3 (6oz) fresh-packed jars
Course Dinner, Lunch
Cuisine Italian
Keyword artichoke and spinach lasagna, artichoke lasagna with béchamel sauce, artichoke lasagne, artichoke spinach lasagna, creamy artichoke lasagna, holly lasagna, spinach and artichoke lasagna, spinach and artichoke lasagna with white sauce, spinach artichoke lasagna, spinach artichoke lasagna recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 604 kcal
Author Catherine Katz

Ingredients

  • 9 whole wheat lasagna noodles cooked and drained
  • 2 Tbsp olive oil
  • 3 shallots chopped
  • 1 1/2 cups quartered marinated artichoke hearts* drained
  • 12 cups fresh baby spinach loosely packed (15-oz bag)
  • 1/2 cup grated gruyère cheese
  • 1/4 tsp salt
  • 3 cups Béchamel sauce click on recipe above

Instructions

  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 1 cup 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 1/2 cup 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 1 cup of the béchamel sauce and sprinkle with cheese.

  13. Bake in preheated oven for 20-25 minutes, until top is bubbling and golden.