Description
Spinach Artichoke Lasagna is a soul-warming, plant-based dish featuring layers of creamy plant-based cheese, tender spinach, and soft artichoke hearts. This vegetable-loaded lasagna is rich in flavor and texture, making it perfect for family dinners or quiet nights in. Easy to customize and make ahead, it delivers comforting and vibrant bites everyone will adore.
Ingredients
Scale
Vegetables and Herbs
- 4 cups fresh or frozen spinach (squeezed dry if frozen)
- 1 can (14 oz) artichoke hearts, chopped
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
Cheese and Dairy Alternatives
- 2 cups plant-based cheese (mozzarella-style) shredded
- 1 cup plant-based cheese (ricotta-style)
- 1 1/2 cups plant-based milk
Other Ingredients
- 9 lasagna noodles (gluten-free if preferred), cooked al dente or no-boil
- 2 teaspoons vegetarian Worcestershire sauce (natural)
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar (natural)
- 1 teaspoon natural gelling agent
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Spinach and Artichokes: In a large skillet, heat olive oil over medium heat. Sauté minced garlic and chopped onion until fragrant and translucent. Add fresh or thawed spinach and cook until just wilted. Stir in chopped artichoke hearts and apple cider vinegar (natural) for brightness. Season lightly with salt and pepper. Remove from heat and let cool.
- Make the Creamy Plant-Based Cheese Mixture: In a mixing bowl, combine plant-based shredded mozzarella-style cheese, ricotta-style cheese, plant-based milk, vegetarian Worcestershire sauce (natural), and natural gelling agent. Whisk until smooth and creamy. Fold in fresh chopped basil and parsley for extra flavor.
- Assemble the Lasagna Layers: In a baking dish, start with a layer of cooked lasagna noodles. Spread a generous portion of the creamy cheese mixture evenly over the noodles. Follow with the spinach and artichoke filling. Repeat the layering process until the dish is full, finishing with a top layer of the cheese mixture.
- Bake to Perfection: Cover the assembled lasagna with foil and bake in a preheated oven at 350°F (175°C) for about 40 minutes. Remove the foil during the last 10 minutes of baking to allow the top to become golden and bubbly. Let the lasagna rest briefly before slicing and serving.
Notes
- Use fresh spinach if possible for a brighter flavor; frozen spinach works well if excess moisture is squeezed out.
- Do not overcook lasagna noodles to avoid mushy layers; slightly undercooked noodles or no-boil options are best.
- Let the lasagna rest before serving to help set the layers for clean slicing and better texture.
- Season each layer lightly to ensure balanced and flavorful bites throughout.
- Customize herbs by adding thyme or oregano to change the aroma and taste to your preference.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: spinach artichoke lasagna, plant-based lasagna, vegetable lasagna, vegan lasagna, gluten-free lasagna, creamy lasagna, plant-based cheese
