Up Your Pasta Game With Spinach & Artichoke Lasagna

Everyone’s favorite party dip gets a pasta night makeover with this ooey gooey spinach and artichoke lasagna from an online...

The essential guide cover

Take the Culinary Career Survey

We’ve compiled a checklist of all of the essential questions into one handy tool: career options, culinary interest surveys, educational opportunities, and more.

Campus of Interest*
Program of Interest*

Clicking the "Get the Survey Now" button constitutes your express request, and your express written consent, to be contacted by and to receive automated or pre-recorded call, texts, messages and/or emails from via phone, text, and/or emails by Auguste Escoffier School of Culinary Arts at the number(s)/email you provided, regarding furthering your education and enrolling. You understand that these calls, texts, messages and/or emails may be generated using an automated or pre-recorded technology. You are not required to agree to receive automated or pre-recorded calls, texts, messages or emails as a condition of enrolling at Escoffier. You can unsubscribe at any time or request removal of street address, phone number, email address via Escoffier website.

February 21, 2017 2 min read
Veggie Lasagna adapted by Michelle Blaine, Escoffier Student

Everyone’s favorite party dip gets a pasta night makeover with this ooey gooey spinach and artichoke lasagna from an online culinary school student. No-boil or homemade noodles will take this dish up a notch while a house-made white sauce is the perfect filler to let the flavors shine. Sun dried tomatoes add a depth of sweetness while the four different types of cheese-feta, ricotta, mozzarella and Parmesan make sure this dish doesn’t go without tons of flavor. If you’re sick of old fashioned lasagna and want to try something new, this dish doesn’t disappoint!

Spinache & Artichoke Veggie Lasagna Recipe


  • 9-12 “no-boil” lasagna noodles (uncooked)
  • 1 tablespoon chopped fresh rosemary
  • 1 med. white onion, chopped
  • 6 cloves garlic, chopped
  • 10 oz package frozen chopped spinach, thawed, drained and squeezed dry
  • 14 oz marinated artichoke hearts, chopped
  • Sun dried tomatoes, hydrated and sliced
  • 1000 ml veggie broth
  • 28 oz of your tomato sauce
  • 1?2 jar (28 oz) jar white sauce [or: 1 pt. of cream or half & half w/ 250g of shredded Parmesan melted in 8g parsley and 3g nutmeg].
  • 340g shredded mozzarella cheese
  • 270g low-fat ricotta
  • Some crumbled feta cheese for the top
  • 1 large egg


  1. Preheat oven to 350 degrees F (175 C).
  2. Mix shredded mozzarella with about a 1?2 cup ricotta and one egg (beaten slightly). Set aside.
  3. Sauté onion and garlic lightly, until onion is tender-crisp. Add in vegetable broth and rosemary; bring to a boil. Stir in artichoke hearts, spinach, and some sundried tomatoes, adding a bit more broth if needed; reduce heat, cover and simmer 5 minutes. Add in both red and white pasta sauces.
  4. Spread about 1/4 of the vegetable/sauce mixture in the bottom of the prepared baking dish; top with 3-4 noodles. Spread about 3/4 cup mozzarella cheese mixture over noodles.
  5. Repeat layers 2-3 more times, ending with artichoke mixture on top.
  6. Finish by adding crumbled feta to top.
  7. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
Subscribe to the King of Chefs Blog

Subscribe to the King of Chefs Blog

Get the King of Chefs email newsletter delivered to your inbox weekly. You'll get everything you need to know about culinary & pastry careers, food entrepreneurship, financing your culinary education, and more.