Take a break from the usual tomato-based lasagna with this creamy casserole featuring a favorite Italian vegetable: artichokes. Made with no-boil lasagna noodles, this dish comes together quickly and results in fewer dirty dishes to clean up afterward. It’s so creamy, cheesy, hearty, and delicious that you and your guests won’t even notice the lack of meat.
Italians love artichokes, so I made a light and easy summer artichoke lasagna recipe as the star of the dish. I wanted to make a vegetarian dish that is so creamy and tasty that I wouldn’t miss the meat, so I came up with this recipe.
I cooked the artichoke hearts in a white wine sauce and then just layered it with no-boil pasta sheets, mozzarella, and Parmigiano-Reggiano.
So simple! It only takes minutes to make, and it’s prefect for a light lunch or dinner party, because, like with traditional lasagna, you just put it in the oven when your guests arrive, and it bakes while you are hosting your party. All of your meat eating and vegetarian friends will love this equally.
Looking for the traditional way to prepare lasagna? Check out our lasagna recipe which includes also history and variations of the main dish.
Other recipes with artichoke: