White Spinach Artichoke Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy white lasagna inspired by spinach artichoke dip, layered with spinach, artichoke, and cheese in a rich béchamel sauce. It's indulgent and comforting, perfect for a special dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 12 ounces frozen chopped spinach (thawed and drained)
- 14 ounces artichoke hearts (chopped)
- 8 ounces cream cheese (softened)
- 8 ounces whole milk ricotta cheese
- 1/4 cup mayonnaise
- 1/2 cup freshly grated Parmesan cheese
- 3 cloves minced garlic
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup salted butter
- 1/3 cup all-purpose flour
- 3 1/2 cups milk (whole or 2%)
- 1 pound lasagna pasta
- 4 cups shredded mozzarella cheese
- 1 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh basil (for garnish)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 50m
- Sodium
- 798mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 431mg
- Calcium
- 602mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 798MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.