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Spinach Artichoke Lasagna

Spinach Artichoke Lasagna

  • Author: Marcus
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Spinach Artichoke Lasagna is a creamy, comforting, and family-friendly dish that combines fresh baby spinach, tender artichoke hearts, and luscious plant-based cheese. Featuring layers of smoky smoked turkey bacon, perfectly seasoned with vegetarian Worcestershire sauce (natural) and warm spices, this lasagna is quick to prepare and perfect for any meal occasion. It offers vibrant colors, rich textures, and an adaptable recipe suited to a variety of dietary preferences.

Ingredients

Scale

Vegetables & Greens

  • 4 cups fresh baby spinach
  • 1 1/2 cups chopped artichoke hearts
  • 2 cloves garlic (natural), minced

Cheese & Dairy Alternatives

  • 1 cup plant-based cream cheese
  • 1 1/2 cups shredded plant-based cheese blend
  • 1 teaspoon natural gelling agent

Proteins

  • 6 slices smoked turkey bacon, diced

Others

  • 9–12 lasagna noodles (pre-cooked or oven-ready; gluten-free if preferred)
  • 1 tablespoon olive oil
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of nutmeg

Instructions

  1. Prepare the Spinach and Artichoke Filling: Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant. Add fresh baby spinach and cook until just wilted. Stir in the chopped artichoke hearts and mix well. Add vegetarian Worcestershire sauce (natural), salt, black pepper, and a small pinch of nutmeg for seasoning. Remove from heat and set aside.
  2. Blend Plant-Based Cheese Mixture: In a separate bowl, combine the plant-based cream cheese, shredded plant-based cheese blend, and natural gelling agent. Mix thoroughly until the ingredients are well incorporated and the mixture is smooth and stable for baking.
  3. Cook Smoked Turkey Bacon: Dice the smoked turkey bacon and cook it in a clean pan over medium heat until the pieces are crispy. Drain any excess fat and set aside.
  4. Assemble the Lasagna: Spread a thin layer of the cheese mixture on the bottom of your baking dish. Layer lasagna noodles over the cheese, followed by an even spread of the spinach and artichoke filling. Sprinkle some of the cooked smoked turkey bacon on top. Repeat these layers until all ingredients are used, ending with a generous layer of the plant-based cheese mixture on top.
  5. Bake to Perfection: Preheat the oven to 375°F (190°C). Cover the lasagna with foil and bake for 35-40 minutes, until the filling is bubbling. Remove the foil during the last 10 minutes of baking to allow the cheese topping to brown beautifully. Let the lasagna rest for about 10 minutes before slicing and serving.

Notes

  • Use fresh baby spinach for the best flavor and texture.
  • Avoid over-soaking pre-cooked lasagna noodles to prevent mushiness.
  • Distribute filling and cheese layers evenly for neat slices and balanced flavor.
  • Allow the lasagna to cool slightly before cutting to maintain slice shape.
  • Preheat your oven to ensure thorough and even baking.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/6 of recipe)
  • Calories: 320 kcal
  • Sugar: 3 g
  • Sodium: 550 mg
  • Fat: 20 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 5 g
  • Protein: 12 g
  • Cholesterol: 0 mg

Keywords: spinach lasagna, artichoke lasagna, plant-based cheese, vegetarian lasagna, gluten-free lasagna, smoked turkey bacon lasagna

Find it online: https://tastysoulkitchen.com/spinach-artichoke-lasagna/