Italian Holiday Table: Spinach Artichoke Lasagna and Chocolate Olive Oil Cake
Recipe Type: Main
Cuisine: Italian Inspired
Prep Time: 
Cook Time: 
Total Time: 
Serves: 8 servings
  • 9 Colavita lasagna noodles
  • 3 cups grated Mozzarella cheese
  • ⅓ cup grated Parmesan cheese
For the sauce
  • 1 (28 oz.) can Colavita crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3 cloves garlic, minced
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ½ teaspoon pepper
For the spinach artichoke filling
  • 1 (15 oz.) container ricotta cheese
  • 1 egg, lightly beaten
  • ¼ cup fresh basil leaves
  • 1 (9.87 oz) jar Colavita artichoke hearts
  • 2 cups fresh baby spinach
  • Pinch of salt and pepper
  1. Preheat oven to 400F degrees. Grease a 9-inch square baking dish. Fill a 9x13 inch baking pan with hot water and a splash of olive oil. Place the lasagna noodles in the pan to soak while you prepare the sauce and filling.
  2. In a large bowl, stir together all of the sauce ingredients until well combined. Set aside.
  3. Place the ingredients for the spinach and artichoke filling in the bowl of a food processor and pulse several times until filling reaches desired consistency. You can leave it very chunky, or pulse until it is smooth.
  4. To assemble the lasagna, place about ½ cup of the sauce in the bottom of the prepared pan. Remove 3 of the noodles from the water and place over the sauce. Spread ½ of the spinach artichoke mixture over the noodles, then top with 1 cup of sauce. Sprinkle with one cup of Mozzarella cheese.
  5. Repeat twice, omitting the spinach artichoke filling on the last layer. Sprinkle the Parmesan cheese over top.
  6. Cover the lasagna with aluminum foil sprayed with non-stick cooking spray and bake in the preheated oven for 35-40 minutes. Uncover and bake for 10-15 minutes more, or until cheese is golden brown and lasagna is bubbly. Let stand 10 minutes before serving.
Recipe by Honest Cooking by Mercato Fabbrica at