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Artichoke Spinach Lasagna Recipe

Artichoke Spinach Lasagna Recipe

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 YIELD:12 servings


  • 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
  • 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


  • 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.

Nutritional Facts

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

Reviews for Artichoke Spinach Lasagna

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Flamingo222 User ID: 7731754 159155
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."

Robidavi User ID: 7678546 140578
Reviewed May. 7, 2014

"Has any one used boiled noodles"

lyndagramsey User ID: 7598931 155723
Reviewed Jan. 11, 2014

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

danielleylee User ID: 4484886 91225
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."

NYCWarrior User ID: 7339587 142415
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."

tocat83 User ID: 1470716 159154
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."

kudrak23 User ID: 7246853 207970
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..."

Hannah0418 User ID: 1795891 158585
Reviewed Mar. 29, 2013

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

carlygiles User ID: 6894225 79972
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!"

Peggy Keith User ID: 1476513 91222
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!"

hhughes User ID: 4770538 91221
Reviewed Sep. 17, 2012

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

MY REVIEW User ID: 1202636 159153
Reviewed Mar. 17, 2012

"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."

admiralpeacoat User ID: 6443984 110501
Reviewed Jan. 8, 2012

"very easy and amazing but I think next time I might add more than half a cup of mushrooms."

JeffLaura2001 User ID: 5606486 157055
Reviewed Nov. 19, 2011

"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."

jalawrence08 User ID: 5425170 138814
Reviewed Nov. 5, 2011

"Everyone loves this!"

cboniface User ID: 5494606 140573
Reviewed Oct. 6, 2011

"Served it with fried chicken to a group of guys and this lasagna was finished first."

agillquist User ID: 2796668 79966
Reviewed Sep. 26, 2011

"I split this into two 9-inch pans and put one in the freezer, and also added cut up meatballs to the sauce. It was delicious! Definitely keeping this recipe in my collection!"

krystin714 User ID: 4581407 158579
Reviewed Jun. 16, 2011

"This was absolutely fabulous. I added chicken to the recipe as well for an additional protein source. I made this for company and everybody raved about it. Will definately make again."

nmharleyrider User ID: 5592544 163834
Reviewed Jun. 7, 2011

"Jarred Alfredo sauce being ungodly, I made my own sauce which was easy enuf and this dish was delicious"

JennyAnderson User ID: 3717450 157054
Reviewed Apr. 27, 2011

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

bjcox150 User ID: 89491 138804
Reviewed Feb. 19, 2011

"A very good comfort dish. Plus healthy."

maley001 User ID: 84625 88623
Reviewed Jan. 24, 2011

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

s_pants User ID: 174050 79950
Reviewed Aug. 20, 2010

"very tasty!"

got4hooves User ID: 4401226 91220
Reviewed Apr. 5, 2010

"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."

cassbranch User ID: 1925982 88963
Reviewed Mar. 22, 2010

"So good!"

mel7445 User ID: 3057977 158577
Reviewed Feb. 7, 2010

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

mamakinkb User ID: 3943178 157052
Reviewed Oct. 4, 2009

"Like an appetizer made into a meal - delish!"

vbsteffer User ID: 3608900 142411
Reviewed Apr. 1, 2009

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

histerical User ID: 582891 155722
Reviewed Feb. 28, 2009

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

robinrebecca User ID: 3924020 91170
Reviewed Feb. 27, 2009

"where does the 16 oz jar of alfredo sauce come into the directions? I'm confused. I think this recipe needs clarification."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.