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

Artichoke Spinach Lasagna Recipe

Publisher Photo
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, 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

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.

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

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.

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

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)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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
Reviewed May. 7, 2014

Has any one used boiled noodles

MY REVIEW
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
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
Reviewed Nov. 16, 2013

My family loved this recipe. I added Italian sausage to the sauce. It's one I'll make again.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT