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2011-04-08Spinach, Artichoke, and Ricotta Lasagna: Mozzarella, Ricotta, Egg, Onion, Frozen Chopped Spinach, Bechamel Sauce, Lasagna Noodles (No Boil), Artichoke Hearts in Brine, Parmesan, Bechamel Sauce, Unsalted Butter, Shallot, Garlic, All-Purpose Flour, Whole Milk, Nutmeg
Spinach, Artichoke, and Ricotta Lasagna featuring Sorrento® Mozzarella

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Sorrento® Mozzarella

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Spinach, Artichoke, and Ricotta Lasagna

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  • 8 oz. Sorrento® Mozzarella, shredded
  • 15 oz. Sorrento® Ricotta
  • 1 Egg
  • 2 cups Onion, 1/2 inch dice
  • 10 oz. Frozen Chopped Spinach, thawed, drained and squeezed dry
  • 4 1/2 cups Bechamel Sauce
  • 12 sheets Lasagna Noodles (No Boil)
  • 3 cups Artichoke Hearts in Brine, quartered
  • 3 oz. Parmesan, shredded
  • Bechamel Sauce
  • 5 tbs Unsalted Butter
  • 4 Shallot
  • 3 cloves Garlic
  • 1/4 cup All-Purpose Flour
  • 3 1/2 cups Whole Milk
  • 3/4 tsp Nutmeg, grated


Preheat oven to 400° F.

  1. Mix ricotta and egg in a small bowl. Season with salt and pepper.
  2. Sauté the onions in the oil in a large sauté pan on medium heat until translucent, about 5 minutes. Add the spinach and season with salt and pepper.
  3. Spray a 13x9-inch baking dish with cooking spray. Spread 1H cups béchamel on bottom of pan and top with 4 sheets lasagna noodles.
  4. Layer with H of the ricotta, H of the spinach mixture, H of the artichokes, 1 cup béchamel, H of the mozzarella, and H cup of the Parmesan.
  5. Continue layering with 4 more noodles, the rest of the ricotta, spinach mixture, artichokes, mozzarella, 1 cup of béchamel, and H cup more of Parmesan.
  6. Finish with the last layer of noodles, 1 cup of béchamel, and ½ cup of Parmesan.
  7. Cover with parchment and then aluminum foil. Bake for 40 minutes until slightly bubbling. Remove foil and parchment and continue to bake until top is browned, about 10 minutes more. Cool 10 minutes before serving to allow lasagna to set up.


Optional: Serve each slice atop a generous spoonful of our basic tomato sauce


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