Artichoke Spinach Lasagna

Artichoke Spinach Lasagna

1,050 Reviews 33 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
DMCCRACKEN
Recipe by  DMCCRACKEN

“This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
  2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
  3. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
  4. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
  5. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Share It

Reviews (1,050)

Rate This Recipe
APCOOKING
431

APCOOKING

I would actually give this a 4.75, only because I found the lasagna to be very watery. Next time I would cut down on the broth. Great tasting, though, and leftovers just as good or better. I used homemade veg broth, which I do for everything. Very easy to make -- just keep all the ends of veggies that you have in a bag in the freezer (carrot ends, broccoli stalks, onion bits, etc). When you have enough to fill a pot, cover them with water and boil until the veggies have basically nothing left! Drain and keep the "broth." You can compost or throw out the soggy veggies, and then freeze the broth for when you need it. Great way to recycle old bits of veggies, and couldn't be healthier or more natural!

TYKE99
374

TYKE99

This recipe was wonderful! Some changes I made include: fresh basil instead of rosemary, fresh spinach instead of frozen, and alfredo sauce instead of tomato sauce. I also added chopped portobella mushrooms and a ricotta layer made up of ricotta cheese, 1 egg, mozzarella cheese, fresh parsley, and salt and pepper. I used no-cook noodles to counteract the amount of liquid that the other reviewers talked about. This came out AWESOME! Everyone loved it, and I will definitely make it again. So creamy and delicious!

LauraKKH
175

LauraKKH

I have made this recipe now several times, and it always comes out perfect. Even people who hate spinach love this recipe. I have found that no matter what type of noodles you use, you don't have to boil them with this recipe.

More Reviews

Similar Recipes

Simple Spinach Lasagna
(332)

Simple Spinach Lasagna

Spinach Lasagna III
(309)

Spinach Lasagna III

Easy Spinach Lasagna with White Sauce
(168)

Easy Spinach Lasagna with White Sauce

Spinach Lasagna II
(140)

Spinach Lasagna II

Sausage Spinach Alfredo Lasagna
(59)

Sausage Spinach Alfredo Lasagna

Lasagna Spinach Roll-Ups
(37)

Lasagna Spinach Roll-Ups

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 396 cal
  • 20%
  • Fat
  • 16 g
  • 25%
  • Carbs
  • 44.5 g
  • 14%
  • Protein
  • 21.1 g
  • 42%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 1139 mg
  • 46%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Spinach Lasagna III

>

next recipe:

Spinach, Artichoke, and Carrot White Lasagna