Artichoke Spinach Lasagna Recipe

5 31 37
Artichoke Spinach Lasagna Recipe
Artichoke Spinach Lasagna Recipe photo by Taste of Home
Publisher Photo

Artichoke Spinach Lasagna Recipe

Read Reviews
5 31 37
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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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 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.

Test Kitchen Tips
  • For a heartier lasagna, layer in 2 cups of shredded rotisserie chicken or 8 ounces of lump crabmeat.
  • To squeeze water out of spinach, line a colander with paper towels, then press the leaves against the colander sides with a rubber spatula.
  • Originally published as Artichoke Spinach Lasagna in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p45

    Nutritional Facts

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

    • 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 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.

    Test Kitchen Tips
  • For a heartier lasagna, layer in 2 cups of shredded rotisserie chicken or 8 ounces of lump crabmeat.
  • To squeeze water out of spinach, line a colander with paper towels, then press the leaves against the colander sides with a rubber spatula.
  • Originally published as Artichoke Spinach Lasagna in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p45

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    Reviews forArtichoke Spinach Lasagna

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    MY REVIEW
    jjosse User ID: 6589198 268770
    Reviewed Jul. 1, 2017

    "This was absolutely delicious. Really good the next day! I will make this again and again. I did add a few capers! So So good! Everyone raved about it!"

    MY REVIEW
    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."

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

    "Has any one used boiled noodles"

    MY REVIEW
    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.""

    MY REVIEW
    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."

    MY REVIEW
    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."

    MY REVIEW
    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."

    MY REVIEW
    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..."

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

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

    MY REVIEW
    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!"

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