Description
This Spinach Artichoke Lasagna combines creamy plant-based cheeses with fresh spinach and tender artichoke hearts layered into a comforting baked dish. It offers a rich, melty texture and vibrant vegetable flavors, perfect for family dinners or potlucks. Made with simple, easy-to-find ingredients and plant-based options, it is delicious and satisfying without heaviness.
Ingredients
Scale
Lasagna Base
- 9–12 no-boil lasagna noodles
Vegetables
- 4 cups fresh spinach, washed and roughly chopped
- 1 can (14 oz) artichoke hearts, drained and chopped into bite-size pieces
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
Cheesy Filling
- 1 1/2 cups plant-based ricotta cheese
- 1 cup shredded plant-based mozzarella cheese, divided
- 2 teaspoons vegetarian Worcestershire sauce (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1 teaspoon natural gelling agent
- Salt and pepper, to taste
Other
- 2 tablespoons olive oil
- Optional: 1/2 cup smoked turkey bacon, chopped
Instructions
- Prepare the Vegetables: Wash and roughly chop the fresh spinach. Drain the artichoke hearts thoroughly and chop into bite-size pieces. Heat olive oil in a large pan over medium heat. Sauté garlic and onions until fragrant and soft, about 3-4 minutes. Add the spinach and cook until wilted. Stir in the artichokes just to warm through and combine flavors. If using smoked turkey bacon, sauté it separately until slightly crisp and add to the vegetable mixture.
- Mix the Cheesy Filling: In a medium bowl, combine plant-based ricotta cheese, half of the shredded plant-based mozzarella cheese, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), natural gelling agent, salt, and pepper. Stir well until completely blended into a smooth and creamy filling that will bind the vegetables and noodles.
- Layer the Lasagna: Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil. Spread a thin layer of the cheesy filling on the bottom of the dish. Place a layer of lasagna noodles over the filling. Spoon half of the vegetable mixture evenly on top of the noodles. Cover with more cheesy filling. Repeat the layers ending with a generous topping of the remaining shredded plant-based mozzarella cheese to create a golden and bubbly finish.
- Bake to Perfection: Cover the baking dish with foil tightly and bake for 35 minutes. Remove the foil and bake an additional 10 minutes to brown the cheese top. Once bubbly and golden, remove from the oven and allow the lasagna to rest for 10 minutes before slicing and serving. This rest time helps the layers set for easier cutting.
Notes
- Drain the artichoke hearts well to prevent excess moisture and sogginess.
- Using no-boil lasagna noodles saves prep time and reduces overcooking risk.
- Allow the lasagna to rest after baking to let layers firm up for neat slices.
- Taste and adjust seasoning gradually when mixing the cheesy filling.
- Prefer fresh spinach over frozen for better texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: spinach artichoke lasagna, plant-based lasagna, vegetarian lasagna, creamy lasagna, vegetable lasagna, baked pasta dish
