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Artichoke Spinach Lasagna

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

By Taste Of Home Editorial Team

Recipe by Carole Rago, Altoona, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

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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.

    • Watch How to Make Artichoke Spinach Lasagna

    Test Kitchen Approved

    Artichoke Spinach Lasagna

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    Prep Time 25 min
    Cook Time 55 min
    Yield 12 servings

    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
    Text Ingredients

    Directions

    1. 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.
    2. 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.
    3. Bake, covered, 40 minutes. Bake, uncovered, 15 minutes longer or until noodles are tender. Let stand 10 minutes before serving.

    Nutrition Facts

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

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