Spinach–artichoke White Lasagna That Breaks the Creamy Scale

Weeknight-easy, company-worthy, ultra-cheesy white-sauce lasagna loaded with greens and artichokes that assembles fast, bakes clean, and freezes like a champ.

If your favorite game-day dip and your coziest pasta had a genius baby, this would be it. We’re talking silky white sauce, layers that don’t slide around like a clumsy deck of cards, and the kind of cheesy pull that makes your group chat go silent. You’ll get restaurant-level comfort with smart, home-cook shortcuts—no culinary degree required. The real flex? It tastes even better on day two, so meal-preppers and Monday-night warriors, rejoice.

What Makes This Recipe Awesome

• Big comfort, minimal chaos: A simple white sauce and strategic layering keep the bake neat, sliceable, and ultra-creamy.
• Balanced richness: Spinach and artichokes cut through the cheese and béchamel, so every bite lands bright and savory—not heavy.
• Fast-ish for lasagna: 25 minutes prep, 35–45 minutes bake, then rest. That’s weeknight doable, IMO.
• Make-ahead beast: Assemble the day before or freeze unbaked—flavor only gets better as it rests.
• Custom-friendly: Gluten-free noodles? Easy. Extra spice? On it. Want chicken? No judgment—go for it.
• Picture-perfect slices: A thicker, glossy white sauce means clean layers and zero soggy drama.

What You’ll Need (Ingredients)

• Lasagna noodles: 12 no-boil sheets (or 12 regular, cooked to very al dente)
• Frozen chopped spinach: 10 oz, thawed and squeezed very dry (or 8 cups fresh, sautéed and squeezed)
• Artichoke hearts: 14 oz can, drained and chopped (in water or brine, not marinated)
• Whole-milk ricotta: 15 oz
• Egg: 1 large
• Mozzarella: 3 cups shredded, divided (low-moisture)
• Parmesan: 1½ cups finely grated, divided
• Unsalted butter: 4 tbsp
• All-purpose flour: ¼ cup
• Whole milk: 3 cups (warmed)
• Low-sodium chicken or vegetable broth: 1 cup (warmed)
• Garlic: 4 cloves, minced
• Red pepper flakes: ½ tsp (optional but recommended)
• Ground nutmeg: ¼ tsp
• Kosher salt and black pepper
• Cream cheese: 4 oz, softened (optional for extra silk)
• Fresh parsley: ½ cup chopped
• Lemon zest: 1 tsp (optional brightness)
• Olive oil or cooking spray for the pan
• Fresh basil or parsley for garnish (optional)

Let’s Get Cooking – Instructions

1. Heat the oven: Preheat to 375°F. Lightly oil a 9×13-inch baking dish.
2. Prep the greens: Thaw spinach and squeeze it like it owes you money—really dry. Pat artichokes dry and chop. Excess water = soggy layers, and we’re not doing that.
3. Make the white sauce: In a medium pot, melt 4 tbsp butter over medium heat. Add garlic; cook 30 seconds until fragrant. Whisk in ¼ cup flour; cook 2 minutes to remove raw taste.
4. Build it silky: Gradually whisk in the warmed 3 cups milk and 1 cup broth. Bring to a gentle simmer, whisking, until thick enough to coat a spoon—about 5–7 minutes.
5. Season and enrich: Stir in 1 cup Parmesan, red pepper flakes, nutmeg, 1½ tsp kosher salt, and ½ tsp black pepper. If using, melt in the 4 oz cream cheese. Taste and adjust salt. Take off heat.
6. Mix the ricotta layer: In a bowl, combine ricotta, egg, parsley, lemon zest, ½ tsp salt, and a few grinds of pepper. Fold in the dry spinach and artichokes until evenly distributed.
7. Assemble, round 1: Spread ½ cup sauce in the dish. Add a layer of noodles. Dollop half the ricotta mixture; spread gently. Spoon over 1 cup sauce. Sprinkle with 1 cup mozzarella.
8. Assemble, round 2: Repeat with noodles, remaining ricotta mixture, 1 cup sauce, and 1 cup mozzarella.
9. Top it off: Final layer of noodles. Pour remaining sauce over to cover edges. Top with remaining 1 cup mozzarella and ½ cup Parmesan.
10. Bake: Cover with foil (tent so it doesn’t steal your cheese). Bake 25 minutes. Uncover and bake another 10–18 minutes, until bubbling and lightly golden. For extra color, broil 1–2 minutes, watching closely.
11. Mandatory rest: Let it stand 15–20 minutes before slicing. This patience equals clean, confident squares. Garnish with herbs and serve.

Storage Tips

• Fridge: Cool completely, cover, and refrigerate for up to 4 days. Reheat covered at 325°F for 20–25 minutes (a splash of milk helps loosen sauce), or microwave slices in 60–90-second bursts.
• Freeze unbaked: Assemble, wrap tightly (plastic + foil), and freeze for up to 3 months. Bake from frozen at 350°F for 60–75 minutes, uncover last 15 for browning.
• Freeze baked: Cool completely. Wrap individual portions for easy weeknight wins. Reheat at 325°F until piping hot, or microwave with a damp paper towel.
• Leftover rescue: Sauce too thick after chilling? Add 1–2 tbsp warm milk while reheating. Too thin? Bake uncovered for a few minutes.

Why This is Good for You

• Leafy greens: Spinach brings iron, folate, and vitamin K—nutrients your body actually uses, not just buzzwords.
• Artichoke power: Fiber and prebiotics support gut health and keep you fuller, longer. More satisfaction, fewer snack raids.
• Calcium and protein: Ricotta, mozzarella, and Parmesan deliver bones-and-muscle support in a very delicious disguise.
• Smart fats: Use part-skim cheeses and control the butter—you get creaminess without food-coma levels of richness.
• Sodium sanity: Making it at home means you set the salt ceiling. FYI, canned artichokes + cheese can add up—taste as you go.

Pitfalls to Watch Out For

• Watery layers: If you don’t squeeze spinach and artichokes dry, water dilutes the sauce. Solution: squeeze hard and pat dry.
• Thin sauce: If the béchamel doesn’t coat a spoon, it won’t hold layers. Simmer a few extra minutes until it visibly thickens.
• Undersalting: White sauce needs seasoning to pop. Taste it before layering; it should be savory and slightly peppery.
• Burned top: Foil contact steals cheese and scorches. Tent the foil so it doesn’t touch the top.
• Messy slices: Cutting too soon creates a cheesy landslide. Rest for 15–20 minutes. Non-negotiable.
• Overpacked layers: More isn’t always better. Keep layers even so noodles cook and moisture distributes.

Recipe Variations

• Lightened up: Use part-skim ricotta, 2% milk, and reduce mozzarella by ½ cup. Still creamy, just a bit lighter.
• Spicy upgrade: Add 1 finely chopped jalapeño to the sauce and bump red pepper flakes to 1 tsp.
• Mushroom-thyme: Sauté 12 oz sliced cremini with thyme and fold into the ricotta mixture for an umami boost.
• Lemon-pepper: Double the lemon zest and finish slices with cracked pepper and a squeeze of lemon.
• Pesto swirl: Dollop ¼ cup basil pesto across each ricotta layer and swirl gently. Big flavor, zero extra effort.
• Chicken supper: Fold in 2 cups shredded rotisserie chicken to the ricotta mix for added protein. Season accordingly.
• Gluten-free: Use GF lasagna sheets and thicken sauce with 3 tbsp cornstarch whisked into cold milk before heating.
• Roll-ups: Use cooked noodles; spread ricotta filling on each, roll, and nest in sauce. Top with more sauce and cheese; bake until bubbly.

FAQ

Can I use no-boil noodles?

Yes. No-boil noodles work great here because the sauce is generous. Make sure the top layer is well-covered with sauce so the edges don’t dry out.

Fresh or frozen spinach—what’s better?

Use whichever you have. Frozen is convenient and consistent. If you go fresh, sauté 8 packed cups until wilted, then squeeze thoroughly. The key is removing moisture, not the source.

How do I stop my lasagna from being watery?

Three things: squeeze spinach and artichokes like a pro, simmer the sauce until thick and glossy, and rest the baked lasagna for at least 15 minutes. Combine those and you’ll get clean, confident slices.

Can I make this ahead?

Absolutely. Assemble up to 24 hours ahead, cover, and refrigerate. Bake straight from the fridge at 375°F, adding 5–10 minutes to account for the chill. You can also freeze unbaked for up to 3 months.

What cheeses are non-negotiable?

Parmesan is key for savory backbone, and mozzarella gives you that melt. Ricotta builds the creamy layer. If you’re feeling extra, cream cheese makes the sauce silky, but it’s optional.

My sauce got too thick as it cooled—what now?

Whisk in a splash of warm milk or broth until it loosens to a ladle-able consistency. It should flow but still cling to a spoon. Easy fix.

Can I add more veggies?

Yes. Add sautéed mushrooms, zucchini, or kale—just cook off moisture first. The rule remains the same: dry veggies = intact, structured layers.

What if I don’t have broth?

Use all milk and add a bit more salt to balance. The sauce will still be lush. A pinch of onion powder can add depth if you have it.

How many will this serve?

It serves 8 hearty portions or 10 smaller slices. Pair with a simple salad and you’ll feed a crowd without breaking a sweat.

Wrapping Up

This is comfort food with a brain: creamy, structured, and loaded with greens that pull their weight. Assemble it tonight, bake it tomorrow, and watch people go back for seconds—quietly, because their mouths are full. The playbook’s simple, the flavors aren’t. Make it once and it becomes your “Oh, you’re coming over?” signature, FYI.