Spinach, Ricotta, and Tomato Artichoke Lasagna


  • 1 box lasagna noodles, (8 ounces), cooked according to directions on package
  • 1 Tbsp salt
  • 2 Tbsp Bella Sun Luci Arbequina Extra Virgin Olive Oil
  • 1 medium yellow onion, finely diced
  • 4 garlic cloves, minced
  • 1 box frozen chopped spinach, thawed, and drained
  • 1 25oz jar Bella Sun Luci Tomato Artichoke Pasta Sauce
  • 1 lb. ricotta
  • 3/4 cup shredded parmesan cheese
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. dry Italian seasoning blend
  • Basil leaves for garnish
  • Serves 1


  • Preheat oven to 375º.
  • Fill a large pan with water, add salt and bring to boil.
  • In a medium bowl blend ricotta with the drained spinach and 1/4 cup of the parmesan cheese.
  • sauté the onion in the olive oil until it is tender for a few minutes.
  • Add the garlic, Italian seasoning, and pepper and continue to sauté until the garlic is golden, about 3-5 minutes.
  • Drain cooked pasta noodles. Line the bottom of a 8x8x2 baking dish with one layer of lasagna noodles.
  • Spoon ricotta-spinach mixture on top of noodles spreading to make an even layer. Pour 1/4-1/2 cup of the pasta sauce to cover and gently spread.
  • Repeat layers of pasta, ricotta mixture, and sauce until pan is filled. Top with remaining parmesan cheese.
  • Bake uncovered for 30-40 minutes or until the top is golden brown.
  • Slice into individual servings and garnish each plate with fresh basil leaves if desired.
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