White Spinach Artichoke Lasagna

We've taken our love of spinach artichoke dip and turned it into lasagna! The result is a gorgeous, delightful lasagna that will impress people! White Spinach Artichoke Lasagna combines the flavors of the classic dip you know and love but layers them into a decadent, creamy lasagna that will have you hooked in one bite.

Make it a feast by serving it with us Homemade breadsticks and a Simple Arugula Salad.

When it comes to making lasagna, it can be one of the easiest to make. This lasagna recipe has three main ingredients: pasta, a spinach artichoke ricotta filling, and a simple béchamel sauce. It's all topped with ooey gooey melted cheese. This might be the best lasagna ever. You should give it a try and let us know if you agree!

Material notes

• Frozen spinach: Be sure to thaw and drain the spinach completely to avoid making your lasagna soggy.
• Artichoke hearts: You can find canned or jarred artichoke hearts in the canned vegetable section of most grocery stores. Either will work, but ideally you'll want them packed in water, not oil. Drain them well and chop them.
• cream cheese: Make sure the cream cheese is soft. If you want to speed things up, you can microwave it for about 15-20 seconds.
• Ricotta cheese: Whole milk ricotta gives a creamier texture, but you can also use part-skim.
• Mayonnaise: If you're not a fan of mayo, you can swap it out with the same amount of sour cream or plain Greek yogurt, but mayo is preferred for the tang.
• Parmesan cheese: Freshly grated Parmesan adds much more flavor than the pre-grated kind. For best results, buy a block of Parmesan and grate it at home.
• garlic: Freshly minced garlic will always have the best flavor.
• Bechamel sauce (butter, flour, milk): Use whole milk for a rich béchamel sauce, although 2% milk works well if you're looking for a slightly lighter option.
• Lasagna sheets: We're talking about regular lasagna sheets, not no-bile. You can use them, but they have a gummier texture and you'll have to skip our trick for soaking them.
• Shredded mozzarella cheese: Freshly chopped will give you the best melt.
• Chopped fresh basil: A nice little pop of color and flavor to finish it off before serving.

Lasagna Pans

A lasagna pan is typically an extra-deep, 9×13 baking dish designed to fit multiple layers of lasagna with plenty of room for sauce, filling, and cheese. A standard lasagna pan is about 9×13 inches and at least 3 inches deep. If you don't have a deep lasagna pan, you may have trouble fitting three full layers. In that case, you need to adjust and stick to just two layers instead.

Lasagna Pasta Shortcut

I've given you the best ever hack for your lasagna noodles and included it as part of the recipe. No-boil lasagna noodles work, but they often create a weird, sticky texture and absorb too much of the liquid in the recipe. Instead, I use regular lasagna noodles and don't boil them yet. All you have to do is put them in a bowl and pour hot water over them. Let them soak for 30 minutes and they will be tender enough to use in recipes. Don't worry, they will finish cooking in the oven. This allows you to prepare the rest of your ingredients without having to focus on assembling your lasagna.

Quick Tip: Turn the pasta sheets after the first 5 minutes to help prevent them from sticking to each other. A simple swish and swirl in the pan should do it.

Make-Ahead Instructions

You can easily assemble this White Spinach Artichoke Lasagna a day in advance and refrigerate it until you're ready to bake. After the lasagna is fully assembled, cover it tightly with plastic wrap or aluminum foil to prevent it from drying out, then store it in the refrigerator for up to 24 hours. Since it's starting out cold, you may need to add an extra 10-15 minutes of baking time to make sure it's fully heated through.

Make it a freezer meal

Frozen lasagna is always a great freezer meal! It's best to break it up into smaller portions so it doesn't take forever to bake later. This recipe, as written, will fill Three 8×8-inch pans 2 inches deep with two layers in each pan. Another option is to use individual serving 5×5-inch or 6×4-inch pans. This recipe will make about Six to eight separate servingsDepending on the size of your pan. Bake from frozen at 375°F (190°C) for 50-60 minutes for small pans or individual portions.