Description
This Spinach Artichoke Lasagna is a comforting, creamy, and flavorful plant-based dish packed with fresh spinach, tender artichoke hearts, and luscious plant-based cheese. It delivers a delightful combination of textures and vibrant flavors, perfect for a hearty dinner or a meat-free option to share with family and friends.
Ingredients
Scale
Vegetables and Greens
- 4 cups fresh spinach, washed and drained
- 1.5 cups artichoke hearts, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
Dairy Alternatives and Sauces
- 2 cups plant-based cheese (mozzarella style or cheddar inspired, plant-based), shredded
- 2 cups plant-based cream or milk
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon apple cider vinegar (natural)
Pantry and Seasonings
- 9–12 whole wheat or gluten-free lasagna noodles, cooked al dente
- 2 tablespoons olive oil (natural)
- 1 teaspoon natural gelling agent
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 teaspoon nutmeg
- Fresh herbs (such as parsley or basil), chopped, for garnish and seasoning
Instructions
- Prepare the Vegetables: Wash fresh spinach thoroughly and drain all excess water by squeezing. In a large pan, heat olive oil (natural) over medium heat. Add chopped onions and minced garlic, sautéing until translucent and fragrant. Add the fresh spinach and cook just until wilted. Gently fold in the chopped artichoke hearts and cook for another 1-2 minutes to infuse flavors.
- Make the Creamy Sauce: In a separate saucepan, whisk together the plant-based cream or milk with the natural gelling agent until smooth. Stir in vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), salt, pepper, and nutmeg. Heat gently over low to medium heat, stirring constantly until the sauce thickens to a silky, béchamel-style consistency. Avoid overheating to maintain smoothness.
- Assemble the Lasagna Layers: Preheat oven to 180°C (350°F). Lightly grease a baking dish with olive oil (natural). Spread a thin layer of the creamy sauce on the bottom of the dish. Add a layer of cooked lasagna noodles over the sauce. Evenly spread a generous portion of the spinach and artichoke mixture over the noodles. Sprinkle a layer of plant-based cheese on top, then drizzle more sauce over everything. Repeat layers, finishing with a top layer of sauce and a generous sprinkling of plant-based cheese.
- Bake the Lasagna: Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly. Remove from oven and let rest for 10 minutes before slicing to allow the layers to set and flavors to meld.
Notes
- Use fresh spinach and artichoke hearts to maximize flavor brightness and texture.
- Ensure spinach is well drained to prevent sogginess in the lasagna.
- Cook lasagna noodles al dente and rinse with cold water to stop further cooking.
- Distribute fillings and cheese layers evenly for balanced taste in every bite.
- Let the lasagna rest before serving to achieve clean slices and enhanced flavor.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Spinach Artichoke Lasagna, Plant-based lasagna, Vegetarian lasagna, Dairy-free lasagna, Gluten-free lasagna, Comfort food, Meat-free dinner
