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Artichoke-Spinach Lasagna
Artichoke-Spinach Lasagna
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Prep Time:
20 minutes
Total Time:
1 hour 30 minutes
Indulge in a luscious veggie lasagna with creamy sauce and a blend of two cheeses.
Ingredients:
  • 1 medium onion, chopped (1/2 cup)
  • 4 cloves garlic, finely chopped
  • 1 can (14 oz) vegetable broth
  • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
  • 1 can (14 oz) artichoke hearts, drained, coarsely chopped
  • 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
  • 1 jar (15 to 17 oz) roasted garlic Parmesan or Alfredo pasta sauce
  • 9 uncooked lasagna noodles
  • 3 cups shredded mozzarella cheese (12 oz)
  • 1 package (4 oz) crumbled herb-and-garlic feta cheese (1 cup)
  • Rosemary sprigs, if desired
  • Lemon wedges, if desired
Instructions:
  • Preheat oven to 350°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In a well-oiled 12-inch skillet, sauté onion and garlic over medium-high heat for about 3 minutes until onion is slightly tender. Add broth and rosemary, bring to a boil, then mix in artichokes and spinach. Reduce heat, cover, and simmer for 5 minutes. Stir in pasta sauce until well combined.
  • Layer 1/4 of the artichoke mixture on the bottom of the baking dish, followed by 3 noodles and a sprinkle of 3/4 cup mozzarella. Repeat layers twice. Finish with the remaining artichoke mixture and mozzarella. Top it off with feta cheese.
  • Bake covered for 40 minutes, then bake uncovered for about 15 minutes more until the noodles are tender and the lasagna is bubbly. Allow it to rest for 10 to 15 minutes before serving. Finish by topping with fresh rosemary sprigs and lemon wedges.

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