Spinach-Artichoke Lasagna

Author: Recipes_kw
No ratings yet
Prep Time 1 hr 30 mins
Total Time 1 hr 30 mins
Course Main Course, Pastas
Cuisine Italian
Servings 8 Servings


  • Stove
  • Oven


  • 2 tbsp olive oil extra virgin, divided
  • 1 cup onion chopped
  • 3 cloves garlic chopped
  • 1/4 cup tomato paste
  • 28 oz tomato canned, crushed
  • 1 tsp salt
  • 1 tsp oregano dried
  • 2 1/2 cup ricotta *see our Tofu Ricotta recipe link
  • 14 oz artichoke hearts drained, chopped
  • 10 oz spinach frozen, thawed, squeezed dry, chopped
  • 9 pieces lasagna Brand: Tinkyada
  • 2 cups mozzarella plant based, shredded
  • 2 cups bell peppers roasted, chopped


  • Heat one tablespoon of olive oil in a large saucepan over medium-high heat and saute the onions for about 5 minutes. Mix in the garlic, tomato paste, tomatoes, salt, and oregano then reduce the heat to low; cover partially and simmer for 30 minutes.
  • Combine the artichokes and spinach together in a small bowl then set aside for later.
  • Preheat the oven to 350 degrees while you use the remaining tablespoon of olive oil to coat the inside of a 13 x 9 baking dish. Spread 1/2 cup of the sauce in the dish; arrange three noodles over the sauce. Spread half of the tofu ricotta over the noodles; top with artichoke mixture, half of cheese shreds and 1/2 cup sauce. Repeat layers of noodles and ricotta; top with roasted peppers, remaining 3 noodles, sauce and cheese shreds.
  • Cover dish with aluminum foil; bake for 45 minutes. Remove the foil and bake for another 15 minutes. Let stand for 10 minutes before serving. Enjoy!

My Notes

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