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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 Apr. 27, 2011 by JennyAnderson

I have made this many, many times. This is a great recipe...I make my own Alfredo sauce.

Reviewed on Feb. 19, 2011 by bjcox150

A very good comfort dish. Plus healthy.

Reviewed on Jan. 24, 2011 by maley001

Excellent! Great favor combination!! Easy to prepare......

Reviewed on Aug. 20, 2010 by s_pants

very tasty!

Reviewed on Apr. 05, 2010 by got4hooves

Excellent, unique taste. Only suggestion would be to start with a layer of noodles and build up, so sauce is on top. Otherwise the top noodles get hard.

Reviewed on Mar. 22, 2010 by cassbranch

So good!

Reviewed on Feb. 07, 2010 by mel7445

This was an amazing dish, and hubby and I are not vegetarians! Definitely adding this to our keepers list! Wow!!!

Reviewed on Oct. 04, 2009 by mamakinkb

Like an appetizer made into a meal - delish!

Reviewed on Apr. 01, 2009 by vbsteffer

Everyone loved this recipe over Christmas. I dislike no bake noodles, so used the kind you cook first - wheat to be healthier.

Reviewed on Feb. 28, 2009 by histerical

At the end of the first paragraph it is referred to as "pasta sauce". Hope this helps.

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