Print Options

Back to Artichoke Spinach Lasagna >

Include these items:

Select reviews >

Taste of Home Logo

Artichoke Spinach Lasagna

Artichoke Spinach Lasagna
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.
12 ServingsPrep: 25 min. Bake: 55 min. + standing

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,
© Taste of Home 2013

2 of 2

Artichoke Spinach Lasagna (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013