Spinach, Artichoke, & Pesto Lasagna

Recipe by foxfyre
READY IN: 1hr 20mins




  • Preheat oven to 350°F.
  • Lightly coat a 9" X 13" baking dish with cooking spray (or rub with olive oil).
  • Thaw and only partially drain frozen spinach if using no-boil noodles. If using traditional boiled noodles, completely drain spinach.
  • Blend ricotta and tofu in medium mixing bowl. Season to taste with Italian Seasoning, Basil, Garlic Powder, Parsley, Salt, and Pepper and then stir in the spinach.
  • Spread a small amount of pesto on the bottom of the baking dish, and cover with four slightly overlapping lasagna noodles.
  • Spread about 1/4 of the spinach, ricotta, and tofu mixture on the noodles. Top with half the artichoke hearts and half the sliced garlic.
  • Add four more noodles and spread about 1/3 of the remaining pesto on them, then repeat step 6.
  • Sprinkle approximately 1/3 of the shredded mozzarella on this layer.
  • Add four more noodles and spread with pesto and spinach, ricotta, and tofu mixture as above.
  • Add last four noodles. Spread with remaining pesto and spinach, ricotta, and tofu mixture and top with remaining shredded mozzarella.
  • Cover baking dish with aluminum foil and bake for 45 minutes.
  • Remove foil and bake an additional 10 - 15 minutes uncovered, until cheese is nicely melted and very slightly browned around the edges.
  • Let stand 5 - 10 minutes before serving.