Spinach Artichoke Lasagna

Spinach Artichoke Lasagna

37 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m

“This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook DMCCRACKEN.”

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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (37)

Rate This Recipe


I made this dish tonight and it was really good! I did however use fresh spinach because I think it tastes better than the frozen. I added more mozzarella, and the only problem I found was the sauce was too wet. Next time I think I will use 1/2 the amount of vegetable broth.



Love this! I use no-boil lasgagne noodles (tends to be a lighter dish as the pasta is thinner), a package of fresh spinach and a jar of artichokes in water, not marinated, and it's terrific. The herb and garlice feta is found by Athenos. I make a large pan, bake it all, but then freeze a few slices for me to reheat a week or two later for a hot lunch. Have made this for several groups functions with rave reviews. YUM!

Johna Smasal

Johna Smasal

I used rice noodles as my husband cannot have wheat. I used blue cheese instead of feta, and it worked out great! I ended up using a whole cup more of mozarella, so it was really naughty! Also used fresh baby spinach leaves-- I hate squeezing out frozen spinach!

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Amount Per Serving (8 total)

  • Calories
  • 351 cal
  • 18%
  • Fat
  • 14 g
  • 22%
  • Carbs
  • 38.5 g
  • 12%
  • Protein
  • 20.8 g
  • 42%
  • Cholesterol
  • 40 mg
  • 13%
  • Sodium
  • 948 mg
  • 38%

Based on a 2,000 calorie diet



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Artichoke Spinach Lasagna


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Easy Spinach Lasagna with White Sauce