An artichoke and spinach blend, along with onions, garlic, and vegetable broth, are used to make this delicious lasagna. Lasagne noodles, pasta sauce, mozzarella cheese, and crumbled feta cheese are placed on top of the combination.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- cooking spray
- 9 uncooked lasagna noodles
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 (14.5 ounce) can vegetable broth
- 1 tablespoon chopped fresh rosemary
- 1 (14 ounce) can marinated artichoke hearts, drained and chopped
- 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
- 1 (28 ounce) jar tomato pasta sauce
- 3 cups shredded mozzarella cheese, divided
- 1 (4 ounce) package herb and garlic feta, crumbled
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13 inch baking dish with cooking spray.
- 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.
- 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.
- 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.
- Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
Nutrition Facts
| Calories | 396 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 7 g |
| Protein | 21 g |
| Saturated Fat | 7 g |
| Sodium | 1139 mg |
| Sugars | 12 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this! I did add mushrooms to the recipe and 1 1/2 cup broth otherwise no other changes. It was not runny at all. Another great recipe for our 4 meatless meal nights per week.
followed someone’s recommendation of using only 1 cup of broth, and I scooped the filling from the pan to not add excess liquid update: way better with fresh spinach and added mushrooms!
This a wonderful casserole! After reading the reviews, I only used 1 cup of vegetable broth. I also used a 24 oz. jar of marinated artichoke hearts because that’s what our store had. It was wonderful. It heated up very well in the microwave on low for leftovers. Highly recommend this dish! I think even someone who is a “meat and potatoes” person will really enjoy it.
I rarely cook, and when I do, it sometimes doesn’t go well. Well, this did!
My weekly Mens Dinner club RAVED over this dish……& of course we started with the incomparable Best Appetizer Dish!!!! It’s a staple when I host the Club!!
Followed the recipe to the letter & was not disappointed. Always looking for new recipes with lots of vegetables. Highly recommend for that something different.
I’ve made this recipe many times, and it is always the best. I’m no fan of rosemary, so I skip that, and when I add the artichokes and spinach to the skillet, I also add 8 oz. mushrooms and a zucchini cut up. I don’t boil my noodles, but soften them in hot water. Everything always works out well.
I made this for a loved one who has recently started eating vegan for health reasons. She liked it a lot and asked me to make it again. Very tasty!
Excellent recipe. Made it several times. I don’t boil the lasagna noodles first. Just put it all in the oven. It cooks nicely with the broth. Substituted veggies with whatever was available.
Couldn’t find herb and garlic feta so used regular and it was delicious! My one year old daughter loves it too!
I give it three stars because although I liked the flavor it is just too salty tasting.
We replaced half of the spinach with a vegetarian crumble (ground beef replacement) and slightly reduced the amount of vegetable stock. Came out a great consistency.
Felt this was a promising base recipe to “freestyle” from. It is! Here is my interpretation: I used sufficient noodles to make three layers in my baking dish. Leave them raw. Follow directions for preparing the filling as written but add a small can of drained mushroom pieces and stems as the last step. Substitute commercial or homemade (always better and super simple to make — can be done the day before) VODKA sauce for called for traditional red sauce. Assemble as directed but add 1/2-1 c. of water/broth around the edges of the lasagna before covering with tightly sealed foil. Finally, skip the feta. The result is a beautifully balanced dance of flavors working together to produce a complex sophisticated flavor where each ingredient can be tasted but no one ingredient overwhelms. Serve with chilled Pinot Grigio and crusty garlic bread. A meal fit for company or a hungry family!
Great recipe. I added mushrooms and red bell peppers to the sauce. Sautéed them along with the onion and garlic. I also used fresh baby spinach which I added to the sauce and also put some directly into the lasagna.
Loved it! Husband says he’d be just as happy eating this as our usual favorite lasagna.
I loved this recipe! I didn’t have feta do I used Parmesan instead. This is a great dish to make for potluck or meal to bring to someone. Yummy!
1st time, I made it according to the recipe and everyone loved it. 2nd time, I added ground beef, and everyone loved it even more!
I thought the recipe was great. 20 minutes prep? No way
UPDATE: After making this Lasagna umpteen times I decided to use Frozen Chopped Collards Greens because they’re my Favs, and they tastes great too! This Artichoke-Spinach Lasagna is fabulous “as is” (per the recipe) but I added 16 ounces of White Button Mushrooms (stems removed, then cleaned and sliced) for flavor and texture. This is THE BEST Lasagna I’ve ever made and I’ve making/baking Lasagna for 20+ years!!
It had a lot of flavor. I used a spicy jar of sauce. Also used no cook lasagna noodles and worked perfect.
Delicious! Hearty, wholesome