Description
This Spinach Artichoke Lasagna offers a comforting, cozy meal featuring layers of fresh spinach, tender artichokes, and rich plant-based cheese blended into a creamy, cheesy delight. Perfectly layered with tender lasagna noodles and a luscious plant-based cheese sauce enriched with aromatic garlic and onions, this vegetarian-friendly dish is a vibrant and flavorful crowd-pleaser ideal for family dinners or gatherings.
Ingredients
Scale
Vegetables
- 300g fresh spinach leaves
- 1 can (about 400g) artichoke hearts, drained and roughly chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Cheese and Sauce
- 200g plant-based cheese blend (shredded)
- 250ml creamy plant-based cheese sauce base
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tsp spinach artichoke dip seasoning blend (natural)
- 1 tsp natural gelling agent
Pasta
- 9–12 sheets lasagna noodles (use gluten-free if preferred)
Oils and Others
- 2 tbsp olive oil
Instructions
- Prepare the spinach and artichokes: Rinse the fresh spinach leaves and gently cook them in a pan until just wilted. Drain thoroughly to remove excess liquid, then roughly chop the spinach. Drain the artichoke hearts and chop into bite-sized pieces.
- Make the creamy cheese sauce: In a saucepan, heat olive oil and sauté finely chopped onions and minced garlic until fragrant and translucent. Stir in the plant-based cheese blend and creamy plant-based cheese sauce base. Add vegetarian Worcestershire sauce (natural) and the spinach artichoke dip seasoning blend (natural). Heat gently while stirring until smooth and combined. Sprinkle in the natural gelling agent and stir to thicken slightly.
- Assemble the layers: In a baking dish, spread a thin layer of the creamy cheese sauce on the bottom. Layer lasagna noodles evenly over the sauce, followed by a layer of the spinach and artichoke mixture. Add another layer of cheese sauce. Repeat the layering 2-3 times, finishing with a generous topping of cheese sauce and extra plant-based cheese blend.
- Bake to perfection: Cover the dish with foil and bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 35 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbling. Let the lasagna rest for 10 minutes before slicing to allow layers to set.
Notes
- Drain spinach well to prevent watery lasagna; squeeze out as much liquid as possible.
- Use fresh spinach and quality artichokes for the best flavor and texture.
- Layer ingredients evenly to ensure balanced flavors in every bite.
- Allow the lasagna to rest after baking for clean slices and better flavor melding.
- Adjust the amount of natural gelling agent to achieve a creamy yet firm cheese sauce consistency.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: spinach, artichoke, lasagna, plant-based cheese, vegetarian, gluten-free, creamy, comforting
