Best 2 Spinach Artichoke Pesto Lasagna Recipes

For those seeking a culinary masterpiece that combines the flavors of spinach, artichoke, pesto, and lasagna, this article will guide you towards creating a delectable dish that will tantalize your taste buds. This recipe strikes a perfect balance between the earthy notes of spinach, the tanginess of artichoke, the aromatic freshness of pesto, and the comforting richness of lasagna. With its vibrant green hues and layers of creamy sauce, this dish is sure to impress both the eyes and the palate, making it an ideal choice for special occasions or a cozy family dinner. Prepare to embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PESTO ARTICHOKE SPINACH LASAGNA

Pesto Artichoke Spinach Lasagna image

This is not your average lasagna! EVERYONE loves this recipe, and it goes perfectly with a good crusty garlic bread.

Provided by Nimita Patel

Categories European

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup pesto sauce (prepared or fresh)
1/2 cup pasta sauce (your favorite kind)
4 ounces cream cheese, softened
1 cup sour cream
1 (10 ounce) package frozen chopped spinach, chopped and squeezed dry
1 (13 3/4 ounce) can artichokes (small or quartered)
1/2 cup sun-dried tomato, chopped
1 1/2 cups fresh parmesan cheese, shredded, divided
9 lasagna noodles (cooked and drained according to package)

Steps:

Preheat oven to 350 degrees.
Mix pesto sauce and tomato sauce (mix to preference- if you like more pesto flavor use less tomato sauce).
Mix cream cheese, sour cream, and 1 cup parmesan cheese, until smooth and creamy. Mix in spinach, artichokes and sundried tomatoes, until artichokes are in small pieces.
Spread 1/3 cup pesto-tomato sauce onto bottom of greased casserole dish.
Lay three lasagna noodles over pesto-tomato spread, trimming if needed.
Spread 1/3 cup pesto-tomato sauce over noodles, followed by 1/3 of cream cheese/artichoke/spinach mixture.
Repeat two more layers.
Sprinkle 1/2 cup shredded parmesan on top layer.
If freezing- cover well and thaw before cooking.
Bake, uncovered, 20-25 minutes, until cheese is melted and noodles are heated through.

SPINACH, ARTICHOKE, & PESTO LASAGNA

Spinach, Artichoke, & Pesto Lasagna image

The base idea for this recipe came from a diet cookbook, but I've made a great many changes over the years. This is one of my favorite recipes, because it's very flavorful and reheats well. I usually use no-boil lasagna noodles for convenience, but have also had very good results with whole-wheat lasagna noodles boiled just to the point of being slightly "under cooked". Also, the shredded mozzarella can be replaced with pre-shredded "mixed Italian cheeses" available at most grocery stores. Finally, the Classico brand pesto tends to be very liquid, which is good for this recipe. If you can't find this brand and the pesto that you use is very thick, try mixing in a teaspoon or so of olive oil.

Provided by foxfyre

Categories One Dish Meal

Time 1h20m

Yield 9 serving(s)

Number Of Ingredients 14

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed
1 (15 ounce) container part-skim ricotta cheese
1 (16 ounce) package soft tofu or 1 (16 ounce) package silken tofu
1 (9 ounce) box barilla no-boil lasagna noodles
1 (10 ounce) jar classico traditional basil pesto
1 (14 ounce) can quartered artichoke hearts, sliced lengthwise into halves
16 ounces shredded mozzarella cheese
3 garlic cloves, thinly sliced
italian seasoning
basil
garlic powder
parsley
salt
pepper

Steps:

Preheat oven to 350°F.
Lightly coat a 9" X 13" baking dish with cooking spray (or rub with olive oil).
Thaw and only partially drain frozen spinach if using no-boil noodles. If using traditional boiled noodles, completely drain spinach.
Blend ricotta and tofu in medium mixing bowl. Season to taste with Italian Seasoning, Basil, Garlic Powder, Parsley, Salt, and Pepper and then stir in the spinach.
Spread a small amount of pesto on the bottom of the baking dish, and cover with four slightly overlapping lasagna noodles.
Spread about 1/4 of the spinach, ricotta, and tofu mixture on the noodles. Top with half the artichoke hearts and half the sliced garlic.
Add four more noodles and spread about 1/3 of the remaining pesto on them, then repeat step 6.
Sprinkle approximately 1/3 of the shredded mozzarella on this layer.
Add four more noodles and spread with pesto and spinach, ricotta, and tofu mixture as above.
Add last four noodles. Spread with remaining pesto and spinach, ricotta, and tofu mixture and top with remaining shredded mozzarella.
Cover baking dish with aluminum foil and bake for 45 minutes.
Remove foil and bake an additional 10 - 15 minutes uncovered, until cheese is nicely melted and very slightly browned around the edges.
Let stand 5 - 10 minutes before serving.

Nutrition Facts : Calories 359.4, Fat 18.7, SaturatedFat 10.1, Cholesterol 55.4, Sodium 457.4, Carbohydrate 26.7, Fiber 16.8, Sugar 2.2, Protein 30

Tips:

To save time, use pre-made lasagna noodles.
If you don't have any artichoke hearts, you can substitute them with chopped mushrooms.
For a richer flavor, use freshly grated Parmesan cheese.
If you like your lasagna spicy, add a pinch of red pepper flakes to the pesto sauce.
Serve the lasagna with a side of crusty bread or garlic bread.

Conclusion:

Spinach Artichoke Pesto Lasagna is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy pesto sauce, tender spinach and artichoke filling, and cheesy lasagna noodles, this dish is sure to be a hit with everyone at your table. So next time you're looking for a new and exciting lasagna recipe, give Spinach Artichoke Pesto Lasagna a try - you won't be disappointed!

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