Ingredients:
– 9 lasagna noodles (oven-ready or cooked according to package instructions)
– 1 can (14 oz) artichoke hearts, drained and chopped
– 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
– 2 cups ricotta cheese
– 1 cup grated Parmesan cheese, divided
– 2 cups shredded mozzarella cheese, divided
– 2 cloves garlic, minced
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 4 cups marinara sauce
– Fresh basil leaves, chopped (for garnish)
Instructions:
1. Preheat Oven
– Preheat your oven to 375°F (190°C).
2. Prepare the Filling
– In a large bowl, combine chopped artichoke hearts, thawed and squeezed dry spinach, ricotta cheese, 1/2 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese, minced garlic, dried basil, dried oregano, salt, and pepper. Mix well until thoroughly combined.
3. Assemble the Lasagna
– Spread 1 cup of marinara sauce evenly on the bottom of a 9×13 inch baking dish.
– Arrange 3 lasagna noodles over the sauce.
– Spread half of the spinach-artichoke filling evenly over the noodles.
– Top with 1 cup of marinara sauce and sprinkle with 1/2 cup of shredded mozzarella cheese.
4. Repeat Layers
– Repeat with another layer of 3 lasagna noodles, remaining spinach-artichoke filling, 1 cup marinara sauce, and 1/2 cup shredded mozzarella cheese.
5. Final Layer
– Arrange the final 3 lasagna noodles on top. Spread the remaining marinara sauce over the noodles.
– Sprinkle with the remaining 1/2 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese.
6. Bake
– Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
– Remove the foil and bake for an additional 15-20 minutes, or until the lasagna is bubbly and the cheese is melted and golden brown.
7. Rest and Serve
– Remove the lasagna from the oven and let it rest for 10 minutes before slicing.
– Garnish with chopped fresh basil leaves before serving.
Enjoy your delicious Artichoke Spinach Lasagna, a comforting and flavorful dish perfect for any occasion!
