Description
Spinach Artichoke Lasagna is a rich and creamy plant-based comfort dish combining fresh spinach, tender artichoke hearts, and luscious plant-based cheeses layered with perfectly cooked noodles. This flavorful and nutritious lasagna is easy to prepare, customizable, and ideal for weeknight meals or special gatherings, offering warmth and satisfaction for family and friends.
Ingredients
Scale
Lasagna Base
- 9–12 lasagna noodles (no-boil or regular cooked al dente)
Vegetable Layers
- 4 cups fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
Creamy Sauce
- 1 cup plant-based cream cheese
- 1 cup plant-based milk
- 1 tablespoon apple cider vinegar (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1/2 teaspoon natural gelling agent
- Salt and pepper, to taste
Cheese Topping
- 1 1/2 cups plant-based shredded cheese
Additional Ingredients
- 2 tablespoons olive oil
- Optional: 4-6 slices smoked turkey bacon, cooked and chopped
Instructions
- Prepare the vegetables: Heat olive oil in a large pan over medium heat. Sauté diced onion and minced garlic until fragrant and softened, about 3-5 minutes. Add fresh spinach and chopped artichoke hearts, cooking just until the spinach wilts, about 2 minutes. Season lightly with salt and pepper, then remove from heat and set aside.
- Make the creamy sauce: In a mixing bowl, whisk together plant-based cream cheese, plant-based milk, apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), and a pinch of natural gelling agent. Blend until smooth and slightly thickened, ensuring it will coat the vegetable layers evenly.
- Cook smoked turkey bacon (optional): In a separate pan, cook smoked turkey bacon slices over medium heat until crisp, about 5-7 minutes. Remove, drain on paper towels, then chop into bite-sized pieces. Set aside.
- Assemble the lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of creamy sauce on the bottom of a baking dish to prevent sticking. Arrange a layer of lasagna noodles over the sauce. Top with sautéed vegetables, a layer of sauce, some smoked turkey bacon if using, and sprinkle with plant-based shredded cheese. Repeat layers, finishing with a generous layer of shredded cheese on top.
- Bake until bubbly: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove foil and bake for an additional 10 minutes to brown and bubble the cheese topping. Let the lasagna rest for 5-10 minutes before slicing to allow layers to set.
Notes
- Use no-boil noodles to save preparation time and avoid sogginess.
- Do not over-sauté spinach; cook just until wilted to preserve nutrients and texture.
- Rest lasagna after baking to help it hold together when sliced.
- Season each component gently for a well-balanced overall flavor.
- Use fresh plant-based cheeses for optimal melt and creaminess.
- For best flavor, assemble the lasagna a day ahead and refrigerate before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8th of recipe)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Spinach Artichoke Lasagna, plant-based lasagna, vegetarian lasagna, creamy lasagna, comfort food, gluten-free lasagna, healthy lasagna, plant-based cheese
