If you’re craving something creamy, cheesy, and comforting, this Spinach Artichoke Pasta Lasagna is your go-to. It's a delightful twist on classic lasagna, bringing together the rich flavors of spinach and artichokes in an irresistible pasta dish. Perfect for family dinners or when you want to impress your guests with minimal effort.
Lasagna sheets provide the structure for our layers, holding everything together beautifully. Ricotta cheese adds a creamy texture, while Parmesan cheese brings a salty, nutty flavor. Mozzarella cheese creates that perfect gooey, melty top we all love. Spinach gives a touch of earthiness and a healthy boost, and artichoke hearts add a subtle tartness and depth of flavor. Garlic provides an aromatic base, and the blend of heavy cream and olive oil ensures everything stays moist and rich. To season, we use salt, black pepper, dried oregano, dried basil, and a hint of red pepper flakes for a little kick.
This lasagna pairs wonderfully with a crisp green salad with a lemon vinaigrette to balance the richness of the dish. A side of garlic bread makes it even more indulgent. For a drink, a chilled glass of white wine like Sauvignon Blanc complements the flavors beautifully.
First, preheat your oven to 375°F (190°C). As it warms up, cook the lasagna sheets according to the package instructions. Drain them and set them aside so they don’t stick together. In a mixing bowl, combine the ricotta, Parmesan, cooked spinach, chopped artichokes, minced garlic, salt, black pepper, oregano, and basil. Stir until everything is well mixed and set it aside.
In a separate bowl, whisk together the heavy cream and olive oil. This will be your magic mixture to keep the lasagna moist. Grease a 9x13 inch baking dish lightly, then spread a thin layer of the cream mixture over the bottom. Now, let's start layering: lay down your first layer of pasta sheets, followed by one-third of the ricotta mixture, and a generous sprinkle of mozzarella cheese. Repeat the pasta, ricotta, and mozzarella layering twice more, finishing with a nice thick layer of mozzarella on top.
Pour the remaining cream mixture over the top of the lasagna, letting it seep down into the layers. Sprinkle red pepper flakes over the top if you like a little heat. Cover the dish with foil and bake in the preheated oven for 25 minutes. Then, uncover it and let it bake for another 15 minutes until the cheese on top is golden and bubbly. Once done, let it cool for about 10 minutes before slicing and serving.
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