Savor the Flavor: Spinach and Artichoke Lasagna with Liebig Creamy Soup

Dive into a heartwarming dish with the Spinach and Artichoke Lasagna paired with Liebig Creamy Soup. This delightful combination offers a rich and flavorful experience in every bite, delivering a comforting meal that’s both delicious and easy to prepare.

How to Make a Fruit Pizza:

History and Origins of the Recipe:

The Spinach and Artichoke Lasagna has roots in Italian cuisine, reinvented with an innovative touch using the creamy spinach and artichoke soup from Liebig, which infuses a unique and comforting flavor into the classic lasagna.

Tools Needed, Serving Size, Cooking Time:


  • Oven-safe dish
  • Aluminum foil
  • Knife
  • Cutting board

Serving: Serves 4

Preparation Time: Approximately 10 minutes

Cooking Time: Approximately 40 minutes


  • 800ml of Liebig Creamy Spinach and Artichoke Soup
  • 80g of potato flakes
  • 1 goat cheese log
  • 6 lasagna sheets
  • Salt, pepper (optional)

Ingredient Substitutes:

  • Lasagna Sheets: Fresh or no-boil lasagna sheets can be used interchangeably.
  • Potato Flakes: Substitute with breadcrumbs for a different texture.
  • Goat Cheese: Replace with feta or ricotta for a tangy taste variation.


  1. Preheat Oven: Set the oven to 180°C.
  2. Prepare Layers: In an oven-safe dish, pour a layer of Liebig Creamy Spinach and Artichoke Soup.
  3. Layer Lasagna Sheets: Add a layer of lasagna sheets over the soup, then cover them with a portion of the potato flakes.
  4. Repeat Layering: Alternate between lasagna sheets, potato flakes, and Liebig creamy spinach and artichoke soup until all ingredients are used. Season with salt and pepper to taste.
  5. Final Touch: Conclude with a top layer of Liebig Creamy Spinach and Artichoke Soup.
  6. Add Goat Cheese: Cut the goat cheese log into slices and place them on top of the lasagna.
  7. Bake Covered: Cover the dish with aluminum foil and place it in the preheated oven.
  8. Bake Lasagna: Bake for around 30 minutes.
  9. Uncover and Bake: Remove the foil and continue baking for an extra 10 minutes until the top turns golden and crispy.
  10. Rest and Serve: Let the dish rest for a few minutes before serving.
  11. Enjoy: Serve the Spinach and Artichoke Lasagna with Liebig Creamy Soup hot and relish this comforting meal.

Common Mistakes and How to Avoid Them:

1. Overloading with Cheese:

Avoid piling excessive cheese slices on top; they might dominate the dish. Space out the cheese evenly for balanced flavor.

2. Skipping Seasoning:

Ensure to season each layer to build a well-flavored dish. Seasoning at each stage, rather than just the top, ensures uniform taste.

3. Using Dry Lasagna Sheets:

If using regular lasagna noodles, ensure they’re submerged in enough liquid (in this case, the soup) to prevent them from drying out while baking.

4. Overbaking:

Be attentive during the final 10 minutes of baking without the foil to avoid over-crisping the top layer. Monitor until golden, then remove from the oven promptly.


1. Can I use dried lasagna noodles for this recipe?

Certainly, but ensure they are adequately covered with the soup or additional liquid to prevent dryness.

2. Can I substitute goat cheese?

Yes, feta or ricotta are excellent alternatives, offering different taste notes but complementing the dish equally.

3. Can I prepare this in advance?

You can assemble the layers ahead, refrigerate, and bake before serving for a quicker, fresher meal.

4. Can I add additional ingredients?

Absolutely, consider incorporating chopped spinach or artichoke hearts between the layers for added texture and flavor.

5. Can I double the recipe?

For a larger group, doubling the ingredients is feasible, but ensure an appropriate baking dish is used to accommodate the increased volume without overcrowding.

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