Print Options

Back to Artichoke Spinach Lasagna >

Include these items:

Select reviews >

Taste of Home Logo

Artichoke Spinach Lasagna

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

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

Directions

  • Preheat oven to 350°. In a large saucepan, heat oil over
  • medium-high heat. Add onion and mushrooms; cook and stir until

2 of 2

Artichoke Spinach Lasagna (continued)

Directions (continued)

  • 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.