Vegetarian Spinach Artichoke Lasagna
Whether or not you’re a fan of spinach artichoke dip, this Vegetarian Spinach Artichoke Lasagna is hands down one of the best variations on a traditional lasagna.
Because here’s the thing: I’m not really one to mess with tradition. Especially when it comes to old family recipes. I mean, why change it when regular red sauce, meaty, ricotta speckled lasagna is so perfect?!
Well, here’s the thing: the combination of spinach and artichokes is too perfect to pass up. And honestly it tucks flaw.less.ly. into a cheesy white lasagna. So we just had to!
Start out by making an easy, low-dairy, uber-garlicky bechamel by combining butter, flour, garlic, unsweetened almond milk and parmesan. Then wilt in a whole bunch of spinach.
We’ll plan to use no-boil noodles and canned artichokes to save us some time (and dishes!). Make sure to rinse the artichokes first under cold water, then chop them into small pieces.
From there, it’s wildly easy to build the lasagna! Simply layer the noodles, spinach-bechamel, chopped artichokes and shredded mozzarella. Repeat a couple times, then finish with a layer of no-boil noodles, a heavy sprinkling of cheese and some dried basil.
Pop into the oven and let it get hot and crispy. Just like the spinach artichoke dip you know and love!
One bite and you’ll be totally hooked. Red sauce lasagna, who?!
- 4 tablespoons butter
- 6 cloves garlic separated and crushed
- 4 tablespoons flour
- 2 cups unsweetened plain almond milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/4 cups shredded parmesan
- 3 cups spinach
- 12 oz. mozzarella shredded
- 2 15- oz. cans artichoke hearts chopped
- 1 teaspoon dried basil
- 1 package no boil lasagna noodles
In a medium saucepan, melt the butter over medium heat. Add 3 cloves of crushed garlic and let simmer for 1 minute. Sprinkle in the flour and whisk to smooth. Let cook 1 minute.
Slowly add in the almond milk, one quarter cup at a time, whisking constantly. Add in the remaining 3 cloves of crushed garlic, salt and pepper. Whisk and then let cook and thicken for 6 minutes. Stir in the parmesan, a little at a time, whisk well and let simmer for another 5 minutes until thick.
Remove from the heat and add 1/4 cup of bechamel sauce to your 8 x 11 baking dish. Add the spinach to the remaining bechamel sauce in the saucepan. Stir together well until wilted.
Preheat the oven to 375 F.
Build the lasagna: Spread out the 1/4 cup of bechamel that's in your baking dish to fully coat the bottom. Then add 3 lasagna noodles across. Top with spinach-bechamel mixture, 1/3 of the chopped artichoke hearts and 1/4 of the shredded mozzarella. Repeat twice more with another layer of lasagna noodles, spinach-bechamel sauce, artichokes and mozzarella. Then top with a final layer of lasagna noodles and the remaining mozzarella. Sprinkle the dried basil on the top and bake in the oven for 25 minutes or until cooked through and slightly browned on top!