Description
This Spinach Artichoke Lasagna is a creamy, satisfying, and easy-to-make plant-based dish loaded with fresh spinach, tender artichokes, and rich plant-based cheese layers. Perfect for family dinners or gatherings, it offers a comforting classic flavor with a nutritious vegetable boost and versatile serving options.
Ingredients
Scale
Vegetables
- 4 cups fresh spinach, chopped
- 1 1/2 cups artichoke hearts, chopped
- 2 cloves garlic, minced
- 1 small onion, finely chopped
Dairy Alternatives
- 1 cup plant-based cream cheese
- 2 cups plant-based cheese blend, shredded
Pasta
- 9–12 lasagna noodles (gluten-free if preferred)
Seasonings & Others
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1/2 teaspoon natural gelling agent
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Filling: Start by sautéing the minced garlic and chopped onion in a pan over medium heat until fragrant and translucent. Add the fresh spinach and cook until wilted. Stir in the chopped artichoke hearts, plant-based cream cheese, vegetarian Worcestershire sauce (natural), and apple cider vinegar (natural). Mix well, then add the plant-based cheese blend and the natural gelling agent. Stir until the filling becomes smooth and creamy.
- Cook the Lasagna Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain and lay them flat on parchment paper or a clean kitchen towel to prevent sticking and to maintain their shape during assembly.
- Layer the Lasagna: In a baking dish, spread a thin layer of the creamy spinach-artichoke mixture. Arrange a layer of noodles over it. Repeat layering filling and noodles until all ingredients are used, ending with a generous layer of plant-based cheese blend on top.
- Bake to Perfection: Cover the baking dish with foil and bake in a preheated oven at 180°C (350°F) for about 30 minutes. Remove the foil for the last 10 minutes to brown the top beautifully. Allow the lasagna to cool slightly before serving to let the layers set.
Notes
- Prevent watery filling by squeezing excess moisture from spinach and artichoke hearts before use.
- Spread the filling evenly across the layers for balanced flavor in every bite.
- Allow the dish to rest for 15 minutes before slicing for cleaner pieces and improved texture.
- Use high-quality plant-based cheese that melts well for the best results.
- Taste the filling before layering and adjust seasoning with salt, pepper, or vinegar as preferred.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: thirty five g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: spinach artichoke lasagna, plant-based lasagna, vegan lasagna, creamy vegetarian dish, gluten-free lasagna
