Description
This Spinach Artichoke Lasagna combines creamy indulgence with fresh spinach and tangy artichokes layered between tender lasagna noodles and melted plant-based cheese. Featuring a luscious plant-based cheese sauce enriched with fresh herbs and natural seasonings, this dish offers a vibrant, healthy, and family-friendly meal perfect for dinner gatherings. Easy to customize and made with wholesome ingredients, every bite delivers comforting flavors and delightful textures.
Ingredients
Main Ingredients
- Fresh spinach, rinsed – 6 cups
- Artichoke hearts, drained and chopped – 1 1/2 cups
- Lasagna noodles (regular or gluten-free) – 9 to 12 sheets
- Plant-based cheese (mozzarella-style), shredded – 2 cups
- Garlic, minced – 3 cloves
- Onion, finely chopped – 1 medium
- Fresh herbs (parsley and basil), chopped – 1/4 cup
Sauce Ingredients
- Plant-based cream or milk – 1 1/2 cups
- Vegetarian Worcestershire sauce (natural) – 2 tablespoons
- Apple cider vinegar (natural) – 1 tablespoon
- Natural gelling agent – 1 teaspoon
- Salt – 1 teaspoon or to taste
- Black pepper – 1/2 teaspoon or to taste
Optional Variations
- Sautéed mushrooms – 1 cup
- Cooked lentils or plant-based sausage crumbles – 1 cup
- Red pepper flakes or diced jalapeños – 1/2 teaspoon or to taste
- Plant-based Parmesan cheese, grated – 1/2 cup
- Gluten-free lasagna sheets or thinly sliced zucchini – as substitute for noodles
Instructions
- Prepare the Spinach and Artichokes: Rinse the fresh spinach thoroughly and drain well. If using canned artichoke hearts, drain and chop them. In a large pan, sauté minced garlic and chopped onions until fragrant. Add the spinach and cook until wilted. Stir in the diced artichokes and cook for a few more minutes to combine flavors.
- Make the Creamy Sauce: In a separate saucepan, combine plant-based cream or milk with vegetarian Worcestershire sauce (natural), minced garlic, and apple cider vinegar (natural). Heat gently, stirring in the natural gelling agent gradually until the sauce thickens smoothly. Season with salt, pepper, and freshly chopped herbs to taste.
- Assemble the Lasagna Layers: Spread a thin layer of the creamy sauce on the bottom of a baking dish to prevent sticking. Place a layer of lasagna noodles on top. Add a generous layer of the spinach and artichoke mixture, then sprinkle with plant-based cheese. Repeat the layering process, finishing with noodles, sauce, and a final topping of cheese.
- Bake to Perfection: Cover the assembled lasagna with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and continue baking for another 10 to 15 minutes until the cheese is melted and the top is golden and bubbly.
Notes
- Use fresh spinach and artichokes for optimal flavor and texture.
- Drain spinach and artichokes well to avoid soggy lasagna.
- Distribute ingredients evenly across layers for balanced flavor in each bite.
- Allow lasagna to rest for at least 10 minutes after baking before slicing.
- Adjust the amount of natural gelling agent to achieve your preferred sauce thickness.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: spinach lasagna, artichoke lasagna, plant-based lasagna, vegan lasagna, gluten-free lasagna, creamy lasagna, vegetable lasagna
