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Spinach Artichoke Lasagna

Yields8 ServingsPrep Time1 hrCook Time30 minsTotal Time1 hr 30 mins

Combining traditional lasagna with the tasty flavors of spinach and artichoke, this Spinach Artichoke Lasagna is the perfect pasta dish for the whole family.

Spinach Artichoke Lasagna

 8 oz Colavita Lasagne
 3 cups grated Mozzarella cheese
  cup grated Parmesan cheese
For the Sauce:
 28 oz can Colavita Crushed Tomatoes
 1 tsp dried basil
 1 tsp dried oregano
 3 cloves garlic, minced
 1 tsp sugar
 1 tsp salt
 ½ tsp pepper
For the Spinach Artichoke Filling:
 15 oz ricotta cheese
 1 egg, lightly beaten
 ¼ cup fresh basil leaves
 1 jar Colavita Artichoke Hearts in EVOO
 2 oz fresh baby spinach
 Salt and pepper to taste

Preheat oven to 400 degrees. Grease a 9-inch square baking dish. Fill a 9x13 inch baking pan


with hot water and a splash of olive oil. Place the lasagna noodles in the pan to soak while you


prepare the sauce and filling.


In a large bowl, stir together all of the sauce ingredients until well combined. Set aside.


Place the ingredients for the spinach and artichoke filling in the bowl of a food processor and pulse several times until filling reaches desired consistency. You can leave it very chunky, or pulse until it is smooth.


To assemble the lasagna, place about ½ cup of the sauce in the bottom of the prepared pan.


Remove 3 of the noodles from the water and place over the sauce. Spread ½ of the spinach


artichoke mixture over the noodles, then top with 1 cup of sauce. Sprinkle with one cup of Mozzarella cheese.


Repeat twice, omitting the spinach artichoke filling on the last layer. Sprinkle the Parmesan cheese over top.


Cover the lasagna with aluminum foil sprayed with non-stick cooking spray and bake in the preheated oven for 35-40 minutes. Uncover and bake for 10-15 minutes m ore, or until cheese is golden brown and lasagna is bubbly. Let stand 10 minutes before serving.

Nutrition Facts

Servings 8