spinach, artichoke lasagna

(5 ratings)
Recipe by
Leah Stacey
Huntsville, AL

The great flavor of this dish makes you forget that there is no meat in it. I love it and so do my kids. I can get them to eat their veggies this way. I love the addition of the herb feta on top too! Enjoy!

(5 ratings)

Ingredients For spinach, artichoke lasagna

  • 1 Tbsp
    olive oil
  • 9
    oven ready lasagna noodles
  • 1
    onion, chopped
  • 4 clove
    garlic, chopped
  • 1 can
    (14.5 ounce) vegetable broth
  • 1 Tbsp
    chopped fresh rosemary
  • 1 can
    (14 ounce) quartered artichoke hearts, drained and chopped
  • 1 pkg
    (10 ounce) frozen chopped spinach, thawed, drained and squeezed dry
  • 1 can
    (2.25 oz) sliced black olives
  • 1 jar
    (24 ounce) tomato and basil sauce, i like the classico brand
  • 3 c
    shredded mozzarella cheese, divided
  • 1 pkg
    (4 ounce) herb and garlic feta, crumbled
  • *tip: im a big cheater and i always find it easier to use the pre chopped garlic that comes in a jar at the store. if i use that i then use 4 teaspoons. saves me time for sure!

How To Make spinach, artichoke lasagna

  • 1
    Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray. (if you like your lasagna thicker then you can use a dish that is a little bit smaller)
  • 2
    Place 1 Tablespoon of Olive oil in a pan 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 black olives,artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce and simmer for 5 minutes more.
  • 3
    Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 oven ready 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.
  • 4
    Bake, covered, for 35 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 5-10 minutes before cutting.

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