Spinach Artichoke Lasagna Recipe – Know the Secret Tips: The lasagna with spinach and artichokes is a beautiful take on the traditional Italian cuisine. It combines the opulence of cheese sauce with the earthiness of spinach and artichokes, creating a dish that is both rich and delicious.
Spinach Artichoke Lasagna Recipe – Know the Secret Tips
This scrumptious yet nutritious dish is ideal for celebratory dinners with the family, get-togethers with friends, or pleasant evenings spent at home. In this article, we will discuss how to make the best spinach artichoke lasagna possible, complete with a mouthwatering recipe, helpful hints for achieving success, and an analysis of the nutritional worth of the dish.
Ingredients
- 9 lasagna noodles
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 package (10 oz) frozen chopped spinach, thawed and drained
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 cups Alfredo sauce (homemade or store-bought)
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
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Instructions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Cooking spray or olive oil should be used to grease a baking dish measuring 9 by 13 inches.
Until the noodles in the lasagna are al dente, cook them in accordance with the instructions on the package. Drain, then set aside for later use.
Prepare the olive oil by heating it in a large skillet over medium heat. The garlic and onion should be sautéed until they have become fragrant and have softened, which should take around five minutes.
In a skillet, add artichoke hearts that have been diced and spinach that has been drained. Cook for an additional three to four minutes, stirring the mixture occasionally, until it is completely heated.
Add salt and pepper to taste, and season with salt. Take the pan off the heat and set it aside.
The ricotta cheese and the grated Parmesan cheese should be mixed together in a mixing dish. Mix thoroughly until everything is incorporated.
In order to put together the lasagna, begin by spreading a thin layer of Alfredo sauce on the bottom of the baking dish that has been prepared.
Put three lasagna noodles on top of the sauce, making sure that they overlap each other slightly.
A portion of the ricotta cheese mixture should be spread evenly over the noodles, and then a portion of the spinach and artichoke combination should be spread on top of that. To finish, sprinkle with one-third of the mozzarella cheese that has been shredded.
Repeat the layering process, beginning with a layer of Alfredo sauce, then adding lasagna noodles, the remaining ricotta cheese mixture, the remaining spinach and artichoke mixture, and finally adding another one-third of the shredded mozzarella cheese.
The remaining three lasagna noodles, a final layer of Alfredo sauce, and the remaining shredded mozzarella cheese should be placed on top of the lasagna.
Wrap the baking dish with aluminum foil, then place it in an oven that has been warmed and bake it for twenty-five minutes.
After that, take off the aluminum foil and continue baking for another ten to fifteen minutes, or until the cheese in the dish is bubbling and golden brown.
The lasagna should be removed from the oven once it has finished cooking and allowed to cool for a few minutes before being sliced.
If you so wish, garnish with fresh basil leaves, and the dish should be served hot. Take pleasure in the deliciousness of spinach artichoke lasagna, which is both creamy and tasty.
Tips and Tricks
For the sake of convenience, use lasagna noodles that do not require boiling; however, if you are using conventional noodles, make sure to cook them until they are al dente to avoid them from getting mushy.
It is imperative that the thawed spinach be drained completely in order to remove any excess moisture, as an excessive amount of liquid might cause the lasagna to become soggy.
There is no restriction on the ability to personalize the cheese mixture by including herbs such as basil or parsley for additional flavor.
It is possible to use reduced-fat Alfredo sauce and part-skim ricotta cheese if you would like to accomplish a lighter version of this dish.
There is no way to avoid seasoning each layer, as doing so guarantees that each and every bite will be tasty and well-balanced.
Allow the lasagna to sit for ten to fifteen minutes after it has been baked so that it can harden and become easier to slice.
Nutrition Facts
- 1 piece: 269 calories
- 14 g fat (7 g saturated fat)
- 49 mg cholesterol
- 755 mg sodium
- 22 g carbohydrate
- 3 g sugars
- 2 g fiber
- 14 g protein
