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Home Recipes Dishes & Beverages Casseroles

Artichoke Spinach Lasagna

Name: Artichoke Spinach Lasagna
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 12 servings.
Cuisine: Europe, Italian
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 1/2 cup sliced fresh mushrooms; 4 garlic cloves, minced; 1 can (14-1/2 ounces) vegetable or chicken broth; 1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1 teaspoon dried rosemary, crushed; 1/4 teaspoon ground nutmeg; 1/4 teaspoon pepper; 1 jar (16 ounces) roasted garlic Parmesan or roasted garlic Alfredo sauce; ASSEMBLY:; 12 no-cook lasagna noodles; 3 cups shredded part-skim mozzarella cheese; 1 cup crumbled tomato and basil feta cheese or feta cheese; 1/8 teaspoon garlic powder; 1/8 teaspoon each dried oregano, parsley flakes and basil

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Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 55 min. + standing

Makes

12 servings

Updated: Jul. 27, 2023

Friends of ours served this homey dish when we visited them in Maryland. We just had to get the recipe, and we have since added a few ingredients to make it even tastier. —Carole Rago, Altoona, Pennsylvania

Ingredients

1 tablespoon olive oil
1 small onion, chopped
1/2 cup sliced fresh mushrooms
4 garlic cloves, minced
1 can (14-1/2 ounces) vegetable or chicken broth
1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 teaspoon dried rosemary, crushed
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 jar (16 ounces) roasted garlic Parmesan or roasted garlic Alfredo sauce
ASSEMBLY:
12 no-cook lasagna noodles
3 cups shredded part-skim mozzarella cheese
1 cup crumbled tomato and basil feta cheese or feta cheese
1/8 teaspoon garlic powder
1/8 teaspoon each dried oregano, parsley flakes and basil

Directions

Preheat oven to 350°. In a large saucepan, heat oil over medium-high heat. Add onion and mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, artichokes, spinach, rosemary, nutmeg and pepper; bring just to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in Alfredo sauce; remove from heat.

Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and 2/3 cup mozzarella cheese. Repeat layers 3 times. Top with remaining sauce and mozzarella cheese. Sprinkle with feta cheese, garlic powder and herbs.
Bake, covered, 40 minutes. Bake, uncovered, 15 minutes longer or until noodles are tender. Let stand 10 minutes before serving.

Test Kitchen Tips

For a heartier lasagna, layer in 2 cups of shredded rotisserie chicken or 8 ounces of lump crabmeat.

To squeeze water out of spinach, line a colander with paper towels, then press the leaves against the colander sides with a rubber spatula.

Nutrition Facts

1 piece: 269 calories, 14g fat (7g saturated fat), 49mg cholesterol, 755mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 14g protein.

Artichoke Spinach Lasagna

Ingredients

Directions

Nutrition Facts

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