Spinach and Artichoke Lasagna with Taylor Farms

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  • 1 Box of no-boil lasagna noodles
  • 1- 14 Oz. Can of artichoke hearts, chopped
  • 1 -11 Oz. Box of
  • Organic Taylor Farms Baby Spinach
  • 3 Cloves of garlic, minced
  • 3 Tablespoons of olive oil
  • 2 Cups of whole milk ricotta cheese
  • 1 Whole Egg
  • 1/2 Teaspoon of freshly cracked pepper
  • 1 Teaspoon of salt
  • 4 Tablespoons of butter
  • 1 Tablespoon of fresh oregano, minced
  • 1/2 Teaspoon of thyme
  • 1/4 Teaspoon of nutmeg
  • 1/4 Cup of flour
  • 2 Cups of milk (whole or 2%)
  • 1 Cup of vegetable broth
  • 1 Cup of dry white wine
  • 3 Cups of shredded mozzarella cheese
  • 2 Cups of shredded parmesan cheese
  • 1 Cup of shredded provolone cheese


Preheat oven to 350 degrees Fahrenheit

In a medium sauté pan toss garlic, olive oil, spinach and chopped artichokes on medium heat until spinach has wilted. Cool spinach-artichoke mixture and toss with ricotta cheese, egg, salt and pepper until combined.

In a large sauce pan add in butter and herbs until melted and fragrant on medium heat. Add in flour and cook for 1 minute. Add in milk, vegetable broth, and wine. Whisk on medium heat until mixture is boiling. The mixture will have thickened. Add in nutmeg, cheeses (reserve 1 cup parm and 1 cup mozzarella for top layer) , and stir until melted. Layer sauce, lasagna noodles, spinach & artichoke mixture in that order. Top off with reserved cheeses and bake for 30-45 minutes or until top is golden brown. Top with fresh herbs and grape tomatoes.

Serve with Taylor Farms Italian Chopped Salad.


Recipe courtesy of College Housewife.