This creamy artichoke lasagna is for people who order the artichoke appetizer and guard it — tender artichoke hearts and toasted pine nuts folded into garlicky light ricotta, layered with basil and a soft broth-thickened sauce. It is a hundred-minute weekend bake that presents like a restaurant dish. There is not a tomato in sight, and you will not miss them.
The Ultimate Creamy Artichoke Lasagna
Tired of the same old red sauce lasagna? Get ready to fall in love with this elegant, yet incredibly cozy, Creamy Artichoke Lasagna. We’re swapping out the traditional tomato base for a luscious, savory white sauce that perfectly complements the tender artichoke hearts, toasted pine nuts, and rich ricotta filling. Each bite is a delightful mix of creamy, nutty, and herby flavors, all layered between tender pasta and melted Italian cheeses. It’s the ultimate vegetarian comfort food, perfect for a special Sunday dinner or a weeknight treat that feels extra special. Let’s get cooking!
PREP: 45 minutes
BAKE: 40 minutes
STAND: 15 minutes
OVEN: 350°F / 175°C
MAKES: 8 servings
Ingredients
• 9 whole grain lasagna noodles
• 1 tablespoon / 15 ml (0.5 fl oz) olive oil
• 16-18 ounces / 450-510 g (18 oz) frozen artichoke hearts, thawed and well drained
• 1/4 cup / 35 g (1.23 oz) pine nuts
• 4 cloves garlic, minced
• 15 ounces / 425 g (15 oz) light ricotta cheese
• 1 1/2 cups / 6 ounces / 170 g (6 oz) reduced-fat shredded Italian cheese blend
• 1 cup / 25 g (0.88 oz) fresh basil, snipped, or 4 teaspoons (20 ml / 0.7 fl oz) dried basil
• 1 large egg
• 1/4 teaspoon / 1.5 g (0.05 oz) salt
• 1 cup / 240 ml vegetable broth
• 1/4 cup / 30 g (1.06 oz) all-purpose flour
• 2 cups / 480 ml fat-free milk
• Chopped fresh tomato, for garnish (optional)
• Snipped fresh parsley, for garnish (optional)
Instructions
1. Preheat your oven to 350°F / 175°C. Cook the lasagna noodles according to package directions. Drain, rinse with cold water to stop the cooking, and lay them in a single layer on a sheet of foil to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the thawed artichoke hearts, pine nuts, and minced garlic. Sauté for about 5 minutes, stirring frequently, until everything is fragrant and begins to turn a lovely golden brown.
3. Transfer the artichoke mixture to a large bowl. Add the ricotta cheese, 1/2 cup (480 ml) of the Italian cheese blend, 1/2 cup (480 ml) of the fresh basil (or 1 tablespoon / 15 ml / 0.5 fl oz of dried), the egg, and salt. Stir everything together until well combined.
4. For the sauce, whisk the vegetable broth and flour together in a medium saucepan until completely smooth. Stir in the milk. Cook over medium heat, stirring constantly, until the sauce thickens and starts to bubble. Remove from the heat and stir in the remaining 1/2 cup (480 ml) of fresh basil (or 1 teaspoon / 5 ml / 0.2 fl oz of dried).
5. Time to assemble! Spread 1 cup (240 ml) of the white sauce evenly in the bottom of a 3-quart (9×13 inch) baking dish. Layer with one-third of the noodles, one-third of the ricotta-artichoke mixture, and one-third of the remaining sauce. Sprinkle with 1/3 cup (720 ml) of the remaining Italian cheese. Repeat these layers two more times, ending with a final layer of cheese on top.
6. Bake uncovered for about 40 minutes, or until the sauce is bubbly and the top is golden brown. Let the lasagna stand for 15 minutes before slicing and serving—this helps it set up perfectly. Garnish with fresh tomato and parsley, if desired.
Nutritional Information
• PER SERVING: 329 calories, 12 g (0.42 oz) total fat (5 g / 0.18 oz saturated fat), 52 mg cholesterol, 443 mg sodium, 35 g (1.23 oz) carbohydrates, 7 g (0.25 oz) fiber, 21 g (0.74 oz) protein.
Pro Tips
• for Perfect Artichoke Lasagna
• Squeeze the thawed artichoke hearts thoroughly to remove as much water as possible. This prevents a watery filling and ensures a richer flavor.
• When making the white sauce, whisk constantly to prevent lumps and keep it from scorching on the bottom of the pan. A smooth sauce is key!
• Laying the cooked noodles on foil isn’t just for show; it’s the best way to keep them from tearing or clumping together while you prepare the other components.
• For an extra boost of nutrients and color, wilt a 5-ounce bag of fresh spinach and squeeze it dry, then stir it into the ricotta mixture along with the artichokes.
FAQ
Q: Can I make this artichoke lasagna vegan
A: Yes, you can adapt this recipe to be vegan. Use a high-quality vegan ricotta and a vegan Italian cheese blend. For the white sauce, substitute the fat-free milk with an unsweetened, creamy plant-based milk like oat or soy. The egg in the filling can be omitted as the vegan ricotta is typically firm enough to bind the ingredients.
Q: How do I prepare this vegetarian lasagna ahead of time
A: This lasagna is perfect for making ahead. You can assemble the entire dish, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time. You can also freeze the unbaked lasagna for up to 3 months; thaw it in the refrigerator overnight before baking.
Q: Is this creamy artichoke lasagna a good source of protein
A: Absolutely. Each serving contains approximately 21 grams (0.74 oz / 21 g) of protein, making it a satisfying vegetarian main course. The primary protein sources are the ricotta cheese, the Italian cheese blend, milk, and the whole grain lasagna noodles.
Q: What can I use instead of pine nuts
A: If you have a nut allergy or prefer a different flavor, you can easily substitute the pine nuts. Toasted chopped walnuts or slivered almonds would work well for a similar nutty crunch. For a nut-free option, try using toasted sunflower seeds or simply omit them.
More Recipes You’ll Love
- Creamy Baked Noodle Casserole with Eggplant
- Homemade Vegetarian Dumpling Wrappers
- Simple Pasta with Butter and Parmesan
The Ultimate Creamy Artichoke Lasagna
Ingredients
Method
- Preheat your oven to 350°F / 175°C.
- Cook the lasagna noodles according to package directions.
- Drain, rinse with cold water to stop the cooking, and lay them in a single layer on a sheet of foil to prevent sticking.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the thawed artichoke hearts, pine nuts, and minced garlic.
- Sauté for about 5 minutes, stirring frequently, until everything is fragrant and begins to turn a lovely golden brown.
- Transfer the artichoke mixture to a large bowl.
- Add the ricotta cheese, 1/2 cup (480 ml) of the Italian cheese blend, 1/2 cup (480 ml) of the fresh basil (or 1 tablespoon of dried), the egg, and salt.
- Stir everything together until well combined.
- For the sauce, whisk the vegetable broth and flour together in a medium saucepan until completely smooth.
- Stir in the milk.
- Cook over medium heat, stirring constantly, until the sauce thickens and starts to bubble.
- Remove from the heat and stir in the remaining 1/2 cup (480 ml) of fresh basil (or 1 teaspoon of dried).
- Time to assemble!
- Spread 1 cup (240 ml) of the white sauce evenly in the bottom of a 3-quart (9x13 inch) baking dish.
- Layer with one-third of the noodles, one-third of the ricotta-artichoke mixture, and one-third of the remaining sauce.
- Sprinkle with 1/3 cup (720 ml) of the remaining Italian cheese.
- Repeat these layers two more times, ending with a final layer of cheese on top.
- Bake uncovered for about 40 minutes, or until the sauce is bubbly and the top is golden brown.
- Let the lasagna stand for 15 minutes before slicing and serving—this helps it set up perfectly.
- Garnish with fresh tomato and parsley, if desired.
- Squeeze the thawed artichoke hearts thoroughly to remove as much water as possible. This prevents a watery filling and ensures a richer flavor.
- When making the white sauce, whisk constantly to prevent lumps and keep it from scorching on the bottom of the pan. A smooth sauce is key!
