Spinach Lasagna Alfredo Recipe

Prepare baking dish

Preheat oven to 180°C (350°F). Lightly grease a 9x13 inch (23x33 cm) baking dish with a thin film of olive oil or butter.

If using no-boil lasagna sheets, have them ready. If using regular dried lasagna noodles, cook in salted boiling water until very al dente (about 6–7 minutes), drain and spread on a single layer on a sheet pan to prevent sticking.

In a medium saucepan over medium heat, melt the butter. Add minced garlic and gently sauté 30–45 seconds until fragrant but not browned.

Sprinkle the flour over the butter and garlic and cook, stirring constantly, 1–2 minutes to form a blond roux (this removes raw flour taste).

Gradually whisk in the whole milk, then the heavy cream, bringing the mixture to a gentle simmer. Continue whisking to smooth out any lumps, 3–5 minutes until sauce begins to thicken.

Lower the heat and stir in 250 g grated Parmesan until melted and incorporated. Season with 1.5 tsp salt, 1 tsp black pepper, and 1/4 tsp freshly grated nutmeg. Taste and adjust seasoning. Keep warm on very low heat; stir occasionally to prevent skin forming.

Heat 2 tbs olive oil in a large sauté pan over medium-high heat. Add the packed spinach in batches if needed, sautéing until wilted, about 2–3 minutes per batch. Season each batch lightly with 1/4 tsp salt and a pinch of pepper.

Once all spinach is wilted, transfer to a colander and press gently (or use clean hands) to remove excess moisture. Finely chop the wilted spinach and set aside.

If your marinated artichoke hearts are large, quarter them. Pat dry on paper towels to remove excess oil or marinade. Reserve for layering and topping.

In a medium bowl, combine ricotta cheese, the large egg, 1/2 tsp salt (from the cheese section), 1/2 tsp black pepper (use from earlier amount if needed), and 1/2 tsp red pepper flakes. Stir until smooth and well blended. Fold in half of the chopped spinach (about 400 g worth wilted/chopped).

Stir the remaining 250 g grated mozzarella into the warmed Alfredo sauce to create a slightly stretchier filling. Reserve 100 g mozzarella for the final topping.

To assemble the lasagna: spread a thin layer (about 1 cup / 240 ml) of Alfredo sauce on the bottom of the prepared baking dish to prevent sticking.

Layer 1: Place 1 lasagna sheet across the dish to cover the bottom. Spread ~3 tablespoons of the ricotta-spinach mixture evenly over the noodle, then spoon about 1/2 cup (120 ml) Alfredo-mozzarella sauce over that, and scatter a few quartered artichoke pieces.

Repeat layering: add a second noodle and repeat the ricotta-spinach, Alfredo sauce, and artichoke distribution. Continue until you have built 10 layers total (noodle + filling counts as a layer). Aim for 10 stacked noodle layers; depending on noodle count and dish depth you may slightly overlap or adjust to reach ten layers. Reserve extra sauce for topping.

On the top layer, spread a generous layer of Alfredo sauce (use most of the reserved sauce), top with the remaining chopped spinach, remaining artichoke pieces arranged evenly, the reserved 100 g shredded mozzarella, and 50 g grated Parmesan for browning. Sprinkle the remaining red pepper flakes lightly over the top if desired.

Cover the baking dish tightly with foil (spray underside of foil with cooking spray or tent to prevent cheese sticking). Bake in the preheated 180°C (350°F) oven for 35 minutes.

Remove foil and continue baking uncovered for 10–15 minutes, until the top is bubbling and golden brown and the edges are set.

Allow lasagna to rest for 15 minutes before slicing. Resting lets layers set and makes serving cleaner.

Serve warm, optionally garnished with extra grated Parmesan or chopped fresh parsley.