Forktionary

Artichoke Spinach Lasagna Recipe

This vegetarian Artichoke Spinach Lasagna is a cheesy, comforting delight! Layers of tender spinach, artichoke hearts, and rich pasta sauce are nestled between perfectly cooked lasagna noodles and topped with melted mozzarella and feta. A vibrant and flavorful dish perfect for a weeknight dinner or a special occasion. Choose your favorite pasta sauce – red or white – for a customized taste experience. (Tip: Red sauce freezes better!)

Prep Time 20 mins
Cook Time 80 mins
Calories 485.1 kcal
Protein 47g
Rating 4.6 (59 Reviews)
Artichoke Spinach Lasagna 105

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Artichoke Spinach Lasagna

  • cooking spray
  • 1 pound lasagna noodles
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 teaspoon dried rosemary
  • 1 (14 ounce) can artichoke hearts
  • 1 (10 ounce) package frozen chopped spinach
  • 2 cups pasta sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup crumbled feta cheese

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How to Make Artichoke Spinach Lasagna

  1. Preheat oven to 350°F (175°C).
  2. Spray a 9x13 inch baking dish with cooking spray.
  3. Bring a large pot of salted water to a boil. Add 1 pound of lasagna noodles and cook for 8-10 minutes, or until al dente. Drain and set aside.
  4. Spray a large skillet with cooking spray. Heat over medium-high heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and sauté for 3 minutes, or until onion is tender-crisp.
  5. Stir in 2 cups vegetable broth and 1 teaspoon dried rosemary.
  6. Bring to a boil. Add 14 ounces (one can) artichoke hearts, quartered, and 5 ounces fresh spinach, roughly chopped.
  7. Reduce heat, cover, and simmer for 5 minutes, or until spinach is wilted.
  8. Stir in 2 cups of your favorite pasta sauce (red or white).
  9. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish.
  10. Top with 3 cooked lasagna noodles.
  11. Sprinkle 3/4 cup shredded mozzarella cheese over the noodles.
  12. Repeat layers 2 more times, ending with the artichoke mixture and mozzarella cheese.
  13. Sprinkle 1/2 cup crumbled feta cheese on top.
  14. Bake, covered, for 40 minutes.
  15. Uncover and bake for an additional 15 minutes, or until hot and bubbly.
  16. Let stand for 10 minutes before cutting and serving.
  17. To freeze: Bake, cool completely, wrap tightly, label, and freeze for up to 2 months. To serve from frozen, thaw overnight in the refrigerator, then bake until warmed through; or bake from frozen for 1 hour and 15 minutes.

Nutrition Information (Approximate per serving)

Sodium

43 g

Sugar

66g

Fat

43g

Carbs

19g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner European Italian Mediterranean Vegetarian Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Pasta Vegetables American Oven Potluck Vegetarian Lasagna Stove Top Dietary Comfort Food Oamc Freezer Make Ahead Pasta Rice And Grains Taste Mood To Go Equipment Number Of Servings 4 Hours Or Less