Artichoke Spinach Lasagna Recipe
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1/2 cup sliced fresh mushrooms
- 4 garlic cloves, minced
- 1 can (14-1/2 ounces) vegetable or chicken broth
- 1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 teaspoon dried rosemary, crushed
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon pepper
- 1 jar (16 ounces) roasted garlic Parmesan or 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
- Preheat oven to 350°. In a large saucepan, heat oil over medium-high heat. Add onion and mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, artichokes, spinach and seasonings; bring just to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in Alfredo sauce; remove from heat.
- Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with three noodles and 2/3 cup mozzarella cheese. Repeat layers three times. Top with remaining sauce and mozzarella cheese. Sprinkle with feta cheese, garlic powder and herbs.
- Bake, covered, 40 minutes. Bake, uncovered, 15 minutes longer or until noodles are tender. Let stand 10 minutes before serving. Yield: 12 servings.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Artichoke Spinach Lasagna(16)
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My family loved this recipe. I added Italian sausage to the sauce. It's one I'll make again.
My family really liked this recipe. I'd use less broth next time, the sauce got a little runnier than I'd like. Great recipe, the flavors were great. I did use whole wheat lasagna noodles, for a healthier version.
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.
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...
Delish! i used homemade alfredo sauce & brown rice noodles to make this dish g-free.
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