Prep 20 mins
Cook 1 hr
A great option for vegetarian lasagna. You will greatly enjoy the mix of vegetables in this dish! *Note: pasta sauce can be a white or red but I have found that if I'm freezing it, that the red works out best for me...none the less, I believe the original recipe does call for a white sauce. Thanks Marg (CaymanDesigns) for pointing it out.
- 1 cooking spray
- 9 uncooked lasagna noodles
- 1 onion, chopped
- 4 garlic cloves, chopped
- 411.06 g can vegetable broth
- 14.79 ml chopped fresh rosemary
- 396.89 g can marinated artichoke hearts, drained and chopped
- 283.49 g package frozen chopped spinach, thawed, drained and squeezed dry
- 793.78 g jar pasta sauce
- 709.77 ml shredded mozzarella cheese, divided
- 113.39 g package feta cheese with garlic and herbs, crumbled
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a 9x13 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.
- To freeze: Bake, cool, wrap well, and label. freeze up to 2 months. *Note: You can assemble and freeze without cooking and cook on the day to be eaten!
- To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.
We loved this lasagna!! I made it with the red sauce and it freezes very well!! I also mixed the mozzarella with a carton of cottage cheese and 1 beaten egg, just like traditional lasagna.
My aunt is a vegetarian and made this opposite meat lasagna over the holidays. The meat lasagna was hardly touched because everyone was devouring this dish instead. I asked my aunt for the recipe and she gave me the url. It is way good and definitely is better with fresh rosemary. Be wary of what kind of spaghetti sauce you use. I always make it with red sauce and the sweeter sauces taste best, in my opinion. I tried it with a more acidic sauce and it overpowered the rest of the flavors.
This was delicious! I tweaked the recipe just a bit: I added a red pepper sauteed in with the onion and garlic, I added a bit of cream cheese to jarred marinara & crushed tomatoes to make a pink sauce, and I added ricotta in with the mozzarella & egg for firmer cheese layers. I omitted the rosemary & used fresh basil & fresh baby spinach, and cut back on the vegetable broth because I like a firm lasagne. It was a hit! My kids cleaned their plates; and a foodie friend said that 'if she had ordered this somewhere, she'd be 100% pleased'. This will definitely go into a regular rotation at our house!