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
- Preheat oven to 350°F (175°C).
- Spray a 9x13 inch baking dish with cooking spray.
- 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.
- 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.
- Stir in 2 cups vegetable broth and 1 teaspoon dried rosemary.
- Bring to a boil. Add 14 ounces (one can) artichoke hearts, quartered, and 5 ounces fresh spinach, roughly chopped.
- Reduce heat, cover, and simmer for 5 minutes, or until spinach is wilted.
- Stir in 2 cups of your favorite pasta sauce (red or white).
- Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish.
- Top with 3 cooked lasagna noodles.
- Sprinkle 3/4 cup shredded mozzarella cheese over the noodles.
- Repeat layers 2 more times, ending with the artichoke mixture and mozzarella cheese.
- Sprinkle 1/2 cup crumbled feta cheese on top.
- Bake, covered, for 40 minutes.
- Uncover and bake for an additional 15 minutes, or until hot and bubbly.
- Let stand for 10 minutes before cutting and serving.
- 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
