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Artichoke Spinach Lasagna Recipe
Artichoke Spinach Lasagna Recipe photo by Taste of Home
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Artichoke Spinach Lasagna Recipe

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5 30 36
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Friends of ours served this homey dish when we visited them in Maryland. We just had to get the recipe and have since added a few items to make it even tastier.—Carole Rago, Altoona, PA
TOTAL TIME: Prep: 25 min. Bake: 55 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 55 min. + standing
MAKES: 12 servings

Ingredients

  • 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
  • ASSEMBLY:
  • 12 no-cook lasagna noodles
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese
  • 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

Nutritional Facts

269 calories: 1 piece, 14g fat (7g saturated fat), 49mg cholesterol, 755mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 14g protein .

Directions

  1. 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.
  2. 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.
  3. Bake, covered, 40 minutes. Bake, uncovered, 15 minutes longer or until noodles are tender. Let stand 10 minutes before serving. Yield: 12 servings.
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.


Reviews for Artichoke Spinach Lasagna

AVERAGE RATING
(36)
RATING DISTRIBUTION
5 Star
 (31)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Flamingo222
Reviewed May. 22, 2014

"Love cooking and love to switch things up a bit so I made this for dinner the other night and everyone really liked it. Didn't have jar Alfredo sauce so I had to make my own and I used cooked noodles. It was still good."

MY REVIEW
Robidavi
Reviewed May. 7, 2014

"Has any one used boiled noodles"

MY REVIEW
lyndagramsey
Reviewed Jan. 11, 2014

"My sister made this over the holiday and it was fantastic. Will definitely keep this recipe as a "fav.""

MY REVIEW
danielleylee
Reviewed Dec. 22, 2013

"I made this for a holiday party for my family yesterday. It turned out really good. I even preassembled everything the day before and baked it the day of the party, which really cut the prep time for the party the next day."

MY REVIEW
NYCWarrior
Reviewed Aug. 28, 2013

"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."

MY REVIEW
tocat83
Reviewed May. 6, 2013

"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."

MY REVIEW
kudrak23
Reviewed Apr. 30, 2013

"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..."

MY REVIEW
Hannah0418
Reviewed Mar. 29, 2013

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

MY REVIEW
carlygiles
Reviewed Mar. 5, 2013

"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!"

MY REVIEW
Peggy Keith
Reviewed Dec. 5, 2012

"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!"

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