Spinach Artichoke Lasagna

Spinach Artichoke Lasagna

Restaurant appetizer favorite spinach artichoke dip goes main dish in this delicious lasagna.

30 min. prep time
8 servings
000 Ratings


1/4 cup all-purpose flour
3 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Parmesan cheese
3 cups chopped fresh baby spinach
2 (14-ounce) cans artichoke hearts, well drained, chopped
12 oven ready lasagna noodles
4 cups shredded mozzarella cheese


Heat oven to 375ºF. Spray 13x9-inch casserole dish with no-stick cooking spray; set aside.

Melt Sauté Express® squares in saucepan over medium heat just until bubbles begin to form. Stir in flour; cook, stirring occasionally, 2 minutes. Stir in milk, salt and pepper with whisk.

Increase heat to medium high; cook until mixture comes to a boil. Add Parmesan cheese; stir until cheese is melted. Remove from heat; stir in spinach and chopped artichokes.

Spread 1 cup sauce over bottom of prepared dish; layer with 4 noodles. Spread 2 cups sauce over noodles; top with 1 1/2 cups mozzarella cheese. Layer 4 noodles; top with 2 cups sauce, 1 1/2 cups mozzarella cheese and remaining noodles. Top with remaining sauce and mozzarella cheese. Cover lasagna with aluminum foil.

Bake 40 minutes. Remove foil; bake 10-15 minutes or until hot and bubbly. Let stand 5-10 minutes before cutting.

Recipe Tip

Break noodles into strips or pieces, if necessary, to fit the baking dish.

Nutrition Facts (1 serving)

Calories: 460

Fat: 22g

Cholesterol: 55mg

Sodium: 1170mg

Carbohydrates: 39g

Dietary Fiber: 2g

Protein: 30g

Recipe #16198©2014Land O'Lakes, Inc.

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