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Artichoke Spinach Lasagna Recipe

Artichoke Spinach Lasagna Recipe photo by Taste of Home

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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 (15 ounces) roasted garlic Alfredo 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 Alfredo sauce.
Spread 1 cup sauce mixture into a greased 13-in. x 9-in. baking dish. Top with three noodles and 2/3 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

Artichoke Spinach Lasagna

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Reviewed on May. 06, 2013 by tocat83

I am giving it a 5 star rating because of changes suited to my taste. I made my own vegetable broth with garden fresh tomatoes, added the artichoke liquid which gives it a great flavor, used fresh spinach, and instead of alfredo sauce, I made my own tomato sauce. I also had wheat lasagna noodles on hand so I substituted that for the regular. It was delicious.

Reviewed on Apr. 30, 2013 by kudrak23

This was so incredibly good. I just made it and had a serving... I think I'm going for seconds!!!

I fail to see how it serves 12 though...

Reviewed on Mar. 29, 2013 by Hannah0418

Delish! i used homemade alfredo sauce & brown rice noodles to make this dish g-free.

Reviewed on Mar. 05, 2013 by carlygiles

I was kind of nervous about this, but seeing all the positive reviews I thought I'd give it a shot. It was so AMAZING! I can't wait to make it again! I forgot to get mushrooms so I made it without them, and it was still great. I just can't get over how awesome this recipe is. Thank you so much!

Reviewed on Dec. 05, 2012 by Peggy Keith

This was very good, will definitely make again. Turned out great with no modifications, other than all organic ingredients. As a vegetarian, I give this two thumbs up!

Reviewed on Sep. 17, 2012 by hhughes

A family favorite! I always put in extra mushrooms (portabella) to give it a heartier flavor.

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!

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