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Do you love a creamy, garlicky spinach artichoke dip? Do you love a thick and hearty lasagna? Then you are going to love this recipe for Dutch Oven Spinach Artichoke Lasagna!
It is a delicious, creamy, and cheesy lasagna recipe that makes a great one-pot meal. It tastes like the perfect spinach artichoke dip and lasagna mash up. Just add a little Italian Sausage to make this amazing lasagna recipe complete.
Dutch Oven Spinach Artichoke Lasagna is the dish you want at your Sunday Dinner. It is hearty, flavorful, and the ultimate comfort food!
Spinach Artichoke Lasagna Shortcuts
I use a few shortcuts in this lasagna recipe to keep it simple.
You will not be boiling and layering lasagna noodles for this recipe. Instead purchase the oven ready lasagna noodles. You break the dry noodles up into 3-4 pieces each and then they get tucked into the sauce mixture…. they bake to a perfect al dente in the oven!
Instead of making your own bechamel sauce or Alfredo sauce, I use jarred store-bought Alfredo sauce. Use whatever brand you like, and whatever flavor you like: three cheese, roasted garlic, plain.
Since this is a one-pot lasagna you are not cooking all the ingredients separately and then painstakingly layering each ingredient. Instead everything gets cooked together in one pot, saving you time and energy!
Kitchen Tips on Thawing and Draining Frozen Spinach
Before we get into making the actual lasagna, let me give you a few tips on prepping the frozen spinach.
Let me say this loud and clear….make sure you squeeze the life out of your spinach or your lasagna will be watery!
After thawing your spinach in the microwave (or sometimes I will throw it in the fridge instead of the freezer when I get home from the store), I either place it in a sturdy, fine mesh colander and press the life out of it to release ALL the liquid, or I will place it in a clean kitchen towel and twist and press it over the sink until it won’t give anymore liquid. Really put your back into this to make sure all the liquid is removed! “You can do it put your back into it…….” A little Ice Cube reference for my 90’s peeps.
You should be left with a BALL of spinach that can tend to stick together. Make sure you sprinkle the spinach over your lasagna and then break up any larger pieces. I love spinach… but I don’t want to eat a golf ball size chunk of it! Right!?
How to Make Dutch Oven Spinach Artichoke Lasagna
Start by preheating the oven to 350 degrees.
Grab your trusty dutch oven. I use my 5 quart Le Creuset that never lets me down ♥! Or if you are not in the market for a high priced item, this Lodge Cast Iron Dutch Oven is a reliable brand as well, for a fraction of the price.
Over medium low heat saute the onions and garlic in the oil for about 5 minutes.
Next, add the Italian sausage and crumble while cooking thru. You can use turkey or pork, sweet, mild, or hot sausage, whatever your preference. If you use pork sausage you may need to drain the grease before moving on to the next step.
Add all the seasonings to the pot: dried oregano, dried basil, garlic powder, onion powder, salt, black pepper, and a pinch of red pepper flakes. Stir that into the sausage to combine. (note on the salt… there is a very small amount of salt added to this recipe. I find that the sausage, Alfredo, and cheese are salty enough)
Now stir in the drained and chopped pimentos and the drained and chopped artichokes. To add the thawed and drained spinach sprinkle it over the top making sure to break up any large clumps.
Pour in the 2 jars of Alfredo sauce and the water. Stir everything until it is well mixed.
Break up each lasagna noodle into 3-4 pieces and tuck them into the sauce. Make sure all the noodles are covered by the sauce mixture. Pop the lid on your dutch oven and place it in the preheated oven for 35 minutes.
Next sprinkle the spinach artichoke lasagna with the cheese mixture and place back in the oven, uncovered, for 8-10 minutes. To get a golden brown look to your cheese you can put the oven on broil for a minute… but watch to make sure your cheese does not burn!
Let the lasagna sit for 5-10 minutes before serving!
Dutch Oven Spinach Artichoke Lasagna for Dinner
This lasagna recipe makes an excellent dinner. It serves anywhere from 6-8 people. I you plan to serve 8 people make sure you have additional side items. An Italian Salad and garlic bread would be great. This is a pretty creamy and cheesy lasagna so I would stick with a vinaigrette salad dressing, like an Olive Garden Salad, like this one from Cozy Cook .
If you like this recipe for Dutch Oven Spinach Artichoke Lasagna, try some of these other Italian inspired recipes from Mom’s Dinner:
- One Pot Dutch Oven Lasagna
- Homemade Marinara Sauce
- Homemade Pesto Sauce
- Instant Pot Sausage Rigatoni with Tomato Cream Sauce
- Lemon Penne with Oven Roasted Broccoli
- Lasagna Roll Ups
I hope you give this recipe for Dutch Oven Spinach Artichoke Lasagna a try in your kitchen.
Dutch Oven Spinach Artichoke Lasagna Recipe
Dutch Oven Spinach Artichoke Lasagna
- 1 tablespoon olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 4 plump garlic cloves, sliced
- 1 lb. ground Italian sausage, turkey or pork, hot or mild
- 1 teaspoon each- dried oregano & dried basil
- ½ teaspoon each- garlic powder & onion powder
- ¼ teaspoon salt
- black pepper to taste
- pinch of red pepper flakes
- 4 oz can diced pimentos, drained
- 12 oz jar artichoke hearts in water, drained and chopped in half
- 10 oz frozen chopped spinach, thawed with liquid squeezed out
- 2 (15 oz.) jarred Alfredo sauce, your favorite store-bought brand
- 1 cup water
- 10-12 oven ready lasagna noodles broken into 3-4 pieces each
- ¾ cup shredded mozzarella
- ½ cup fresh grated Parmesan
- Preheat the oven to 350 degrees.
- In a 6-8 qt dutch oven saute the onions and garlic in the oil over medium low heat for about 5 minutes.Add the sausage and crumble while cooking thru, about 5 minutes. If there is excess fat/oil in the pot, drain it off before moving on to the next step.
- Stir in the oregano, basil, garlic powder, onion powder, red pepper flakes, salt, black pepper, drained pimentos, and artichoke hearts. Sprinkle the thawed and completely drained spinach across the top, breaking up any large chunks. Stir the spinach into the mixture.
- Add the water and 2 jars of Alfredo sauce, stir to combine all the ingredients.
- Now, tuck the broken lasagna noodles down into the dutch oven, making sure that all the pieces are covered by the sauce.
- Put the lid on the dutch oven and place in the 350 oven for 35 minutes.Meanwhile shred the cheeses and mix them together.Remove the lid and sprinkle the cheese mixture across the top of the lasagna. Put back into the oven, uncovered, for an additional 8-10 minutes. If you want the cheese golden and bubbly you may have to turn the broiler on for 1 minute.
- Let the lasagna rest for 5-10 minutes before serving.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.