Tuesday, May 31, 2016

White Spinach & Artichoke Lasagna

Hey guys!  I've been wanting to share this recipe for a while and am just now getting around to it.  The last couple of months have been pretty busy.

This is a yummy meatless lasagna.  I found the recipe on Amazing Italian Recipes and I made a few changes to it.  So if you are ever looking for another kind of lasagna to try out, I would highly recommend this one.

(Click on title for printable recipe)

  • 15 oz ricotta cheese
  • 1 cup grated Parmesan cheese
  • 20 oz thawed and drained spinach
  • 1 jar of Private Selection Basil Pesto Alfredo sauce (available at Smith's & Kroger)
  • 1 box oven ready lasagna noodles
  • 2 cups grated or sliced Gouda cheese 
  • 1 can of drained artichoke hearts
  • Pinch of salt and pepper


Spray a 9x13 pan.  Spread a couple tablespoons of sauce on bottom of pan to coat and set aside.  In a medium-sized bowl, mix ricotta with parm, salt & pepper.  Layer noodles in bottom of pan and top with 1/3 of cheese mixture spread thin.  Add a layer of artichoke hearts and spinach and dollop a bit of sauce throughout.  Continue to layer noodles, cheese & veggies.  Cover with foil and bake at 350 degrees for 30 minutes.  Remove foil and sprinkle grated or sliced Gouda on top.  Bake uncovered for an additional 10-15 minutes until cheese is golden brown.  Let stand for 12-15 minutes and serve.

Sorry I didn't take a better finished product pic.  I was making this for book club and didn't have time.  I wasn't able to find grated Gouda when I made mine and I would recommend going that route so that you don't have to use quite so much.  This is a very rich lasagna, but super yummy.  Also, if you can't find this particular sauce, use another alfredo sauce of your choice.  (But I really like the Private Selection one!)  Enjoy!

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