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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


  • 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

2 of 2

Artichoke Spinach Lasagna (continued)

Directions (continued)

  • 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.
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: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now