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Everyone’s favorite party dip… layered into an epic, cheesy lasagna!
If you’re a fan of spinach artichoke dip (and honestly, who isn’t?), this Spinach and Artichoke Lasagna is about to become your new favorite dinner. It takes everything great about the classic hot dip—creamy, cheesy, garlicky goodness—and combines it with hearty pasta and a super flavorful homemade tomato sauce.
It’s a little comfort food, a little veggie-forward, and A LOT delicious. This is the kind of recipe you make for family dinners, casual hangouts with friends, or anytime you need a lasagna that’s not the same ol’ lasagna. Even people who think they “don’t like spinach” mysteriously go back for seconds.
And the best part? You don’t need special ingredients or fancy techniques—just basic pantry items, frozen spinach, artichokes, and a little time in the oven. NOTE: This recipe is being shared from the cookbook: A Couple Cooks by Sonja and Alex Overhiser.
Why This Lasagna Totally Rules
- Spinach artichoke dip + pasta = genius.
- It’s creamy AND saucy. The combo of tomato sauce and cheesy filling is perfect.
- It’s easy to assemble. There is no béchamel sauce—just mix, layer, and bake. And if you DO like a creamy white sauce lasagna, try our White Chicken Lasagna (also amazing!)
- You can customize it. Use smoked cheese for extra flavor or go classic with mozzarella.
- It feeds a crowd, so it’s great for family gatherings, potlucks, or weekly meal prep.
Ingredients Needed:
- Garlic, crushed tomatoes & tomato sauce: For a simple but flavorful homemade sauce.
- Spinach + artichokes: The heroes of the filling—use frozen spinach and canned artichokes to keep things fast.
- Sour cream: Makes the filling extra creamy.
- Mozzarella, provolone, Gouda, Parmesan: Use your favorites!
- Lasagna noodles: Regular noodles work great—no-boil noodles aren’t recommended for this one.
How to Make Spinach Artichoke Lasagna
Here’s the step-by-step vibe so readers know exactly what they’re getting into:
- Make the Tomato Sauce: Sauté garlic in olive oil, add tomatoes, tomato sauce, oregano, salt, and pepper. Let it simmer while you prep the filling—this makes the flavor richer.
- Boil the Lasagna Noodles: Cook until just shy of al dente. Spread them out on an oiled baking sheet so they don’t stick together.
- Make the Spinach-Artichoke Filling: Squeeze the spinach completely dry (seriously—get that water out!). Mix it with artichokes, sour cream, cheeses, garlic powder, salt, and pepper.
- Assemble the Lasagna: Spread a little sauce on the bottom of a 9×13 pan.
- Layer: Noodles then spinach-artichoke filling, then more sauce. Repeat twice, finishing with sauce, mozzarella and Parmesan.
- Bake Until Golden and Awesome: Bake covered for 30 minutes, then uncover and bake until bubbling and lightly browned. Let it rest for 15 minutes so the layers set perfectly.
Tips for Perfect Lasagna:
- Drain the spinach really well. This prevents watery lasagna.
- Use smoked cheese (gouda or mozzarella) if you want next-level flavor.
- Don’t skip the rest time! It slices sooo much better after 15 minutes.
- Make it ahead. Assemble the lasagna and refrigerate it (or freeze!) before baking.
Variations (Try these fun twists):
- Add chicken — Stir in shredded rotisserie chicken for extra protein.
- Make it spicy — Add crushed red pepper to the sauce.
- Go extra cheesy — Use Gouda or smoked mozzarella in the filling.
- Veg it Up — Add roasted red peppers or sautéed mushrooms.
What to Serve With Spinach Artichoke Lasagna
Lasagna is perfect served with a salad (try our spinach salad) and French bread. Add your favorite wine, and this dinner will be beyond amazing.
How to store Lasagna:
Lasagna can be kept in the refrigerator (well wrapped) for 3 to 4 days. Use the oven or air fryer to re-heat (that will help prevent the lasagna from getting soggy). You can freeze the whole lasagna or pieces of lasagna (well wrapped) for up to 2 months.
Spinach Artichoke Lasagna
Ingredients
- 3 tablespoons extra virgin olive oil
- 4 medium garlic cloves, minced
- One 28-ounce can crushed fire-roasted tomatoes
- One 15-ounce can tomato sauce
- 1 teaspoon dried oregano
- 1¾ teaspoons kosher salt, divided
- freshly ground black pepper
- 12 whole lasagna noodles
- 10 ounces frozen spinach, thawed
- One 14-ounce can artichoke hearts, drained and chopped
- 1 cup sour cream
- 8 ounces grated Provolone cheese
- ¾ cup shredded Parmesan cheese, divided
- ¼ teaspoon garlic powder
- 1 cup shredded whole milk mozzarella cheese
- chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 375℉.
- To make the tomato sauce, heat the olive oil in a saucepan over medium heat. Add the garlic, and saute, stirring, until fragrant, about 1 minute. Lower the heat and carefully add the crushed tomatoes, tomato sauce, oregano, ¾ teaspoon of the kosher salt, and several grinds of black pepper. Simmer on low heat while making the rest of the recipe, for at least 15 minutes.
- Bring a large pot of salted water to a boil. Boil the lasagna noodles, stirring often, until just before al dente, then drain. Drizzle a baking sheet with a bit of olive oil. Lay each noodle flat on the sheet, turning them over to coat with the oil.
- Squeeze all of the moisture out of the thawed spinach with your hands. In a medium bowl, mix the artichokes and spinach with the sour cream, the mozzarella (or other cheese, if using), ½ cup of the Parmesan cheese, garlic powder, remaining 1 teaspoon of kosher salt and several grinds of black pepper. Stir until fully combined.
- In a 9×13-inch baking dish, spread ½ cup of the hot tomato sauce over the bottom. Top with a layer of noodles, half of the artichoke filling, and 1 cup of tomato sauce, then repeat for another layer of noodles, remaining half of the spinach artichoke filling, and 1 cup more of the tomato sauce. Top with the remaining noodles and remaining tomato sauce. Sprinkle the top with the whole milk mozzarella and the remaining ¼ cup of Parmesan cheese.
- Cover the pan with aluminum foil and bake for 30 minutes. Carefully remove the foil and bake until bubbly and golden brown on top, another 20 to 25 minutes. Let stand for 15 minutes before serving (this sets the texture). Garnish with chopped parsley, if desired. Cut into pieces, and serve.
Notes
Nutrition
This recipe comes from RecipeBoy.com
