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Spinach Artichoke Lasagna

Spinach Artichoke Lasagna

  • Author: David
  • Total Time: 1 hour
  • Yield: 6 servings
  • Diet: Gluten Free

Description

This Spinach Artichoke Lasagna is a creamy, fresh, and nourishing plant-based dinner option perfect for quick weeknights or cozy weekends. Featuring layers of creamy (plant-based) cheeses, vibrant fresh spinach, tender artichokes, and smoky turkey bacon, it delivers comforting flavors and textures without compromising on health or taste.

Ingredients

Vegetables and Aromatics

  • Fresh spinach: 4 cups
  • Artichoke hearts: 1 can (14 oz), chopped
  • Garlic: 3 cloves, minced
  • Onion: 1 small, finely chopped

Cheese Mixture

  • Creamy (plant-based) cheese: 1 1/2 cups
  • Ricotta-style (plant-based) cheese: 1 cup
  • Natural gelling agent: 1 1/2 tsp
  • Salt: 1/2 tsp
  • Black pepper: 1/4 tsp

Other Ingredients

  • Lasagna noodles (regular or gluten-free): 9 sheets, cooked al dente
  • Smoked turkey bacon: 6 slices
  • Apple cider vinegar (natural): 1 tbsp
  • Vegetarian Worcestershire sauce (natural): 1 tbsp

Instructions

  1. Prepare the Spinach and Artichokes: Gently sauté fresh spinach with minced garlic and finely chopped onions until just wilted. Drain any excess moisture to keep the lasagna layers from becoming soggy. Chop the artichoke hearts into bite-sized pieces and toss them lightly with apple cider vinegar (natural) and vegetarian Worcestershire sauce (natural) to enhance their tangy flavor.
  2. Create the Creamy Cheese Mixture: In a bowl, combine creamy (plant-based) cheese and ricotta-style (plant-based) cheese. Stir in the natural gelling agent carefully to help maintain texture after baking. Season with salt and black pepper to balance flavors. This mixture forms the luscious base of the lasagna layers.
  3. Cook the Smoked Turkey Bacon: In a skillet, cook the smoked turkey bacon until crisp but not dry. Chop into small pieces to scatter throughout the lasagna for smoky undertones.
  4. Assemble the Lasagna: Spread a thin layer of the creamy cheese mixture on the bottom of the baking dish. Add a layer of cooked lasagna noodles, then a generous layer of sautéed spinach and artichoke mixture. Sprinkle with smoked turkey bacon pieces. Repeat layers, finishing with a top layer of cheese mixture to seal all ingredients.
  5. Bake to Perfection: Cover the assembled lasagna with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil during the last 10 minutes to allow the top to brown slightly, creating a golden, bubbly finish.

Notes

  • Pre-cook noodles until al dente to avoid gummy texture.
  • Drain sautéed spinach thoroughly to prevent soggy layers.
  • Use room temperature cheeses for better mixing and smooth layering.
  • Allow lasagna to rest for 10 minutes after baking for easier slicing.
  • Customize with your favorite herbs or spices to suit your taste.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approx. 1/6 of recipe)
  • Calories: 320
  • Sugar: 4g
  • Sodium: 420mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: Spinach Artichoke Lasagna, plant-based lasagna, vegetarian lasagna, vegan lasagna, gluten-free lasagna, comfort food, healthy dinner

Find it online: https://yummyrecipeszone.com/spinach-artichoke-lasagna/