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–+ servings

Artichoke-Spinach Lasagna

Couverts8
Deel op Facebook Print Recipe

Ingredients

  • 1 medium onion chopped (½ cup)
  • 4 cloves garlic finely chopped
  • 1 can 14 oz vegetable broth
  • 1 tablespoon rosemary leaves chopped fresh or 1 teaspoon dried
  • 1 can 14 oz artichoke hearts, drained, coarsely chopped
  • 1 box 9 oz spinach frozen chopped , thawed, squeezed to drain
  • 1 jar 15 to 17 oz Alfredo pasta sauce
  • 9 lasagna noodles uncooked
  • 3 cups shredded mozzarella cheese 12 oz
  • 1 package 4 oz crumbled herb-and-garlic feta cheese (1 cup)
  • Fresh rosemary sprigs if desired
  • Lemon wedges if desired

Instructions

  • Heat oven to 350°F.
  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Spray 12-inch skillet with cooking spray; heat over medium-high heat.
  • Add onion and garlic; cook about 3 minutes, stirring occasionally, until onion is crisp-tender.
  • Stir in broth and rosemary.
  • Heat to boiling.
  • Stir in artichokes and spinach; reduce heat.
  • Cover; simmer 5 minutes.
  • Stir in pasta sauce.
  • Spread one-fourth of the artichoke mixture in bottom of baking dish.
  • Top with 3 noodles.
  • Sprinkle with ¾ cup of the mozzarella cheese.
  • Repeat layers twice.
  • Spread with remaining artichoke mixture; sprinkle with remaining mozzarella cheese.
  • Sprinkle with feta cheese.
  • Cover with foil.
  • Bake 40 minutes.
  • Uncover; bake about 15 minutes longer or until noodles are tender and lasagna is bubbly.
  • Let stand 10 to 15 minutes before cutting.
  • Garnish with rosemary sprigs and lemon wedges.
  • 1 Serving: Calories 520

Notes & Wine Advice

Quick Variation
Stir in ½ cup chopped pitted kalamata, Greek or ripe olives with the pasta sauce for a Mediterranean version of this recipe

Nutrition values

Calories: 520 kcal
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Course; Casserole / One Pot Dinner / Pasta / Vegetables
Diets; Vegetarian