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Spinach-Artichoke Potato Lasagna

Serves 6 as entrée or 10-12 as side dish

Serve this sensational spinach artichoke cheese lasagna to your vegetarian guests or as a holiday side.


  • 4 pounds large, starchy potatoes, peeled and sliced lengthwise 1/4-inch thick
  • 2 boxes frozen spinach, defrosted and wrung dry
  • 2 boxes frozen artichoke hearts, defrosted and chopped or 2 cans artichokes in water, drained well and chopped
  • 2 containers ricotta cheese (15-16 ounces each)
  • 3-4 cloves garlic, minced or grated
  • Salt and pepper
  • 2 egg yolks, beaten
  • 2 cups shredded Parmigiano Reggiano cheese, divided
  • 4 tablespoons butter
  • 3 rounded tablespoons flour
  • 4 cups whole milk
  • Freshly grated nutmeg
  • Shredded basil, for garnish


  1. Pre-heat the oven to 400°F.
  2. Parboil the potatoes for 5 minutes in boiling salted water and drain.
  3. Combine the spinach, artichoke hearts, ricotta, garlic, salt, pepper, egg yolks and half the Parmigiano Reggiano cheese in a bowl.
  4. Melt the butter in a saucepot over medium-high heat and whisk in the flour. Cook for 1-2 minutes, then add the milk, season with salt, pepper and nutmeg and thicken the sauce to coat a spoon.
  5. Pour half of the sauce into a casserole dish and top with a layer of the potatoes, then half the spinach-artichoke mixture. Continue layering the casserole with more potatoes, the remaining spinach-artichoke, the rest of the potatoes and top with the remaining sauce and cheese.
  6. Bake until deep golden, 40-45 minutes. Cool the lasagna for 5-10 minutes, then top with the basil, cut into squares and serve.