Artichoke Potato Lasagna with Burrata
Artichoke Potato Lasagna with Burrata
Seeing as lasagnas are always a crowd-pleaser, I thought it was time to create a trio of different lasagnas for you! Welcome to this mini series featuring one of my favourite recipe formats. This Artichoke Potato Lasagna is lightened up with a spinach-based sauce, and I used gluten-free lasagna sheets for this one (they worked brilliantly!). Even if you skip the burrata, it’s still absolutely delicious. Tag me if you make it—I’d love to see your creations!
Serves: 2-3
Ingredients:
6 lasagna pasta sheets (gluten-free or regular)
280g artichoke hearts (from a jar, drained)
6 boiled baby potatoes, sliced 1cm thick
Handful of fresh basil leaves
1 tbsp dried oregano
Few gratings of nutmeg
180ml double cream
40g Grano Padano, grated
1 ball burrata
For the Green Sauce:
2 tbsp olive oil, plus extra for roasting
4 garlic cloves, sliced
150ml vegetable stock
190g baby spinach
Pinch of dried chilli flakes
Squeeze of lemon juice
Salt and pepper to taste
Instructions:
Preheat the Oven: Preheat your oven to 200°C (390°F). Prepare a 9-inch baking tray for layering the lasagna.
Make the Green Sauce: Set a large frying pan over medium heat and add 2 tablespoons of olive oil. Once hot, add the sliced garlic and fry for about 2 minutes until softened. Add the vegetable stock, spinach, and chilli flakes, allowing the spinach to wilt for about 2 minutes. Transfer the mixture to a blender, add salt, pepper, and a squeeze of lemon juice, and blend until smooth (about 30 seconds).
Prepare the Lasagna Sheets: Soak the lasagna sheets in boiling water for 2-3 minutes to soften them slightly.
Assemble the Lasagna: Add a few tablespoons of the green spinach sauce to the bottom of the baking tray to cover it, followed by a layer of softened pasta sheets. Next, add more green sauce, followed by half of the sliced baby potatoes and artichoke hearts. Top with half the cream, grated cheese, basil, oregano, and a few gratings of nutmeg.
Repeat the layers with more pasta sheets, green sauce, potatoes, artichokes, and the remaining cream, cheese, basil, and seasonings. Finish with salt, pepper, and a drizzle of olive oil.
Bake the Lasagna: Bake the lasagna in the middle of the oven for 25 minutes or until golden and bubbling on top.
Serve: Serve the lasagna slices with fresh burrata and basil leaves. The burrata will add a creamy, luxurious touch, making it a perfect match for the fresh spinach sauce and hearty potatoes.
Enjoy!
This Artichoke Potato Lasagna with Burrata is a light, flavour-packed twist on the classic. The creamy burrata complements the fresh, garlicky spinach sauce, making it perfect for a cosy dinner that still feels light. Whether you're gluten-free or not, this dish is a winner—give it a try!