ARTICHOKE AND SPINACH LASAGNA RECIPES

Name: Artichoke Spinach Lasagna
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 12 servings.
Cuisine: Europe, Italian
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

ARTICHOKE SPINACH LASAGNA RECIPE: HOW TO MAKE IT

Artichoke Spinach Lasagna Recipe: How to Make It image

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

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 20 minutes

Prep Time 25 minutes

Cook Time 55 minutes

Yield 12 servings.

Number Of Ingredients 17

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

Steps:

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

Nutrition Facts : Calories 269 calories, FatContent 14g fat (7g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 755mg sodium, CarbohydrateContent 22g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 14g protein.

ARTICHOKE SPINACH LASAGNA RECIPE - FOOD.COM

Artichoke Spinach Lasagna Recipe - Food.com image

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.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 6-8 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 485.1, FatContent 17.6, SaturatedFatContent 8.6, CholesterolContent 47.2, SodiumContent 1044, CarbohydrateContent 59.8, FiberContent 12.5, SugarContent 16.5, ProteinContent 23.5

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