Combine the rich and hearty flavors of classic lasagna with the tangy goodness of artichokes and the freshness of spinach in this Artichoke Spinach Lasagna recipe. Perfect for gatherings or a cozy family dinner, this vegetarian twist on traditional lasagna is sure to become a new favorite.

Ingredients:

For the Filling:

• 1 package (10 ounces) frozen chopped spinach, thawed and drained
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

For the Sauce:

• 1 can (28 ounces) crushed tomatoes
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Other Ingredients:

• 9 lasagna noodles, cooked according to package instructions
• 1 cup shredded mozzarella cheese (for topping)
• Fresh basil or parsley for garnish

Instructions:

Preparing the Sauce:

1. In a large saucepan, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until softened.
2. Pour in crushed tomatoes and season with dried basil, dried oregano, salt, and pepper.
3. Simmer the sauce for 20-25 minutes, allowing the flavors to meld. Adjust seasoning as needed.

Preparing the Filling:

1. In a mixing bowl, combine thawed and drained chopped spinach, chopped artichoke hearts, ricotta cheese, grated Parmesan cheese, shredded mozzarella cheese, minced garlic, dried oregano, salt, and pepper. Mix well.

Assembling the Lasagna:

1. Preheat the oven to 375°F (190°C).
2. Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish.
3. Place three cooked lasagna noodles on top of the sauce.
4. Spread half of the spinach-artichoke filling over the noodles.
5. Add another layer of sauce, followed by three more lasagna noodles.
6. Repeat the process with the remaining filling, sauce, and lasagna noodles.
7. Top the final layer of noodles with shredded mozzarella cheese.

Baking:

1. Cover the baking dish with aluminum foil and bake for 25 minutes.
2. Remove the foil and bake for an additional 15-20 minutes or until the cheese is golden and bubbly.
3. Let the lasagna rest for 10 minutes before slicing.
4. Garnish with fresh basil or parsley before serving.

Serving:

Serve this Artichoke Spinach Lasagna with a side salad and crusty bread for a complete and satisfying meal. Whether you’re a vegetarian or simply looking for a flavorful twist on the classic, this lasagna is bound to impress your taste buds and those of anyone lucky enough to share it with you. Enjoy!