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Artichoke Spinach Lasagna Recipe

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We were served this meatless entree while visiting friends in Maryland. We took the recipe with us when we left and have since added a few more ingredients which make it even better.

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Artichoke Spinach Lasagna Recipe

Prep: 25 min. Bake: 55 min. + standing

Yield: 12 Servings

25 55 80

Ingredients

1/2 cup chopped onion
1 tablespoon olive oil
4 garlic cloves, minced
1 can (14-1/2 ounces) vegetable or chicken broth
1 teaspoon dried rosemary, crushed
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup sliced fresh mushrooms
1 jar (16 ounces) roasted garlic Alfredo or Parmesan and mozzarella pasta sauce
12 no-cook lasagna noodles
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
1 cup crumbled tomato and basil feta cheese or feta cheese
1/8 teaspoon garlic powder
1/8 teaspoon each dried oregano, parsley flakes and basil

Directions

In a large saucepan, saute onion in oil for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the broth, rosemary, nutmeg and pepper. Bring to a boil. Add the artichokes, spinach and mushrooms. Reduce heat; cover and simmer for 5 minutes. Stir in pasta sauce.
Spread 1 cup sauce mixture into a greased 13-in. x 9-in. baking dish. Top with three noodles and 3/4 cup mozzarella cheese. Repeat layers three times. Top with remaining sauce mixture and mozzarella cheese. Sprinkle with feta cheese, garlic powder, oregano, parsley and basil.
Cover and bake at 350° for 40 minutes. Uncover; bake 15 minutes longer or until noodles are tender. Let stand for 10 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 269 calories, 14 g fat (7 g saturated fat), 49 mg cholesterol, 755 mg sodium, 22 g carbohydrate, 2 g fiber, 14 g protein.

Originally published as Artichoke Spinach Lasagna in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p45

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Artichoke Spinach Lasagna (8)

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Artichoke Spinach Lasagna

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Reviewed on Mar. 17, 2012 by mythyagain@yahoo.com

this dish can be a bit pricey to make but it,s worth it. like one of the past reviewers suggested! I doubled the amount of mushrooms and it was delicious.

Reviewed on Jan. 08, 2012 by admiralpeacoat

very easy and amazing but I think next time I might add more than half a cup of mushrooms.

Reviewed on Nov. 19, 2011 by JeffLaura2001

Made this for vegetarian family members for Christmas. It was hit and everyone tried it and liked it. Have made it a few times since.

Reviewed on Nov. 05, 2011 by jalawrence08

Everyone loves this!

Reviewed on Oct. 06, 2011 by cboniface

Served it with fried chicken to a group of guys and this lasagna was finished first.

Reviewed on Sep. 26, 2011 by agillquist

I split this into two 9-inch pans and put one in the freezer, and also added cut up meatballs to the sauce. It was delicious! Definitely keeping this recipe in my collection!

Reviewed on Jun. 16, 2011 by krystin714

This was absolutely fabulous. I added chicken to the recipe as well for an additional protein source. I made this for company and everybody raved about it. Will definately make again.

Reviewed on Jun. 07, 2011 by nmharleyrider

Jarred Alfredo sauce being ungodly, I made my own sauce which was easy enuf and this dish was delicious