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Creamy Spinach Artichoke Lasagna
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large Skillet
  • Mixing Bowl
  • 8x8 Inch Baking Dish

Ingredients
  

  • 8 no-boil lasagna noodles
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 5 cups fresh spinach
  • 1 (14-ounce) can artichoke hearts, drained and quartered
  • 15 ounces ricotta cheese
  • 8 ounces cream cheese, softened
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • Salt and black pepper to taste

Instructions
 

  • Preheat the oven to 375°F. Lightly grease an 8x8 inch baking dish.
  • Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
  • Add the spinach to the skillet and cook until wilted, about 3 minutes. Remove from heat and let cool slightly.
  • In a mixing bowl, combine the ricotta cheese, cream cheese, Italian seasoning, salt, and pepper. Stir in the cooked spinach mixture, artichoke hearts, and 1 cup of mozzarella until evenly mixed.
  • Spread a thin layer of the cheese mixture in the bottom of the baking dish. Place 2 noodles on top. Repeat layers with the cheese mixture and noodles until all ingredients are used, ending with a cheese layer.
  • Sprinkle the remaining 1 cup of mozzarella and the Parmesan cheese over the top.
  • Cover with foil and bake for 30 minutes. Remove the foil and bake for 10 more minutes until the cheese is bubbly and lightly browned. Let rest 10 minutes before slicing.

Notes

Use no-boil noodles to keep the layers from drying out during baking. If you prepare the dish ahead, assemble it the night before and add 10 extra minutes to the covered bake time. Leftovers reheat well in a 350°F oven with a splash of milk stirred into the edges to restore creaminess.
Course: Main Course
Cuisine: Italian
Equipment: Large Skillet, Mixing Bowl, 8x8 Inch Baking Dish