Creamy & Cheesy Dutch Oven Spinach Artichoke Lasagna... a one-pot lasagna recipe that tastes like a spinach artichoke dip and lasagna mash up. This is an easy lasagna to make since you do not have to boil the noodles, and there is no layering required. It all gets mixed in one pot and baked in one pot. Makes for super easy to clean up too.
12ozjar artichoke hearts in water, drained and chopped in half
10ozfrozen chopped spinach, thawed with liquid squeezed out
2(15 oz.) jarred Alfredo sauce, your favorite store-bought brand
1cupwater
10-12oven ready lasagna noodles broken into 3-4 pieces each
¾cupshredded mozzarella
½cupfresh grated Parmesan
Instructions
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.
Notes
You will notice there is a very small amount of salt added to this recipe. I have found that the sausage, Alfredo sauce, and cheese are salty enough.