Artichoke Spinach Lasagna

"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."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Tread photo by Tread
photo by joanna_giselle photo by joanna_giselle
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
1hr 20mins
Ingredients:
11
Serves:
6-8

ingredients

  • 1 cooking spray
  • 9 uncooked lasagna noodles
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 1 (14 1/2 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 pasta sauce
  • 3 cups shredded mozzarella cheese, divided
  • 1 (4 ounce) package feta cheese with garlic and herbs, crumbled
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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
  3. This is so good! Used home made alfredo sauce and it was perfect!! Thank you! Can't wait to make again!
     
  4. 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!
     
  5. This is a great vegetarian lasagna. I was thrilled to learn that you can use plain old lasagna noodles and add them UNCOOKED (!) to the lasagna and they turn out beautifully and the lasagna was perfectly sauced (not too runny). I used a tomato-based sauce (Mid's) but I wasn't fond of the sauce when I tasted it in the jar, so next time I'll make my own. I doubled the garlic and subbed 1 Tbs of fresh oregano for the rosemary. I sauteed 8oz of mushrooms with the onions and then added 1/4 cup or so of sherry which I simmered down. I assembled it with 4 uncooked lasagna noodles in each layer but forgot to do the third layer. It was still good, but next time I'll be sure to add the third. I do not care for feta and thought goat cheese would be a little better, but I realized I don't like goat cheese either! No biggie, I just scraped mine off. The husband and even my two-year-old Loved the dish. Thanks!
     
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Tweaks

  1. Fresh spinach, homemade alfredo sauce and sundried tomatoes.
     
  2. This is a great vegetarian lasagna. I was thrilled to learn that you can use plain old lasagna noodles and add them UNCOOKED (!) to the lasagna and they turn out beautifully and the lasagna was perfectly sauced (not too runny). I used a tomato-based sauce (Mid's) but I wasn't fond of the sauce when I tasted it in the jar, so next time I'll make my own. I doubled the garlic and subbed 1 Tbs of fresh oregano for the rosemary. I sauteed 8oz of mushrooms with the onions and then added 1/4 cup or so of sherry which I simmered down. I assembled it with 4 uncooked lasagna noodles in each layer but forgot to do the third layer. It was still good, but next time I'll be sure to add the third. I do not care for feta and thought goat cheese would be a little better, but I realized I don't like goat cheese either! No biggie, I just scraped mine off. The husband and even my two-year-old Loved the dish. Thanks!
     
  3. well i changed around a few things including a smaller amt of chicken stock instead of veg broth, more sauce, spicy sage sausage, cottage cheese, and no boil noodles...also, changed the rosemary for some other dried italian seasonings...but it was awesome!
     
  4. Yes, I'm 37 and this is the very first lasagna I've attempted. Thank you for providing me with such an outstanding debut lasagna! These are the things I tweaked: omitted the feta, substituted some of the broth with straight canned tomato sauce, omitted the garlic (doesn't agree with some of the eaters) and added roasted yellow peppers and chopped mushrooms. It got rave reviews :-)
     

RECIPE SUBMITTED BY

I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
 
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