Artichoke Spinach Lasagna Recipe - Food.com (2024)

62

Editors' Pick

Submitted by TishT

"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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Ready In:
1hr 20mins

Ingredients:
11
Serves:

6-8

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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.

Questions & Replies

Artichoke Spinach Lasagna Recipe - Food.com (13)

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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.

    CMRath

  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.

    mirespada

  3. This is so good! Used home made alfredo sauce and it was perfect!! Thank you! Can't wait to make again!

    Hot Cooking Mama

  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!

    Ashleybakes

  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!

    lolablitz

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Tweaks

  1. Fresh spinach, homemade alfredo sauce and sundried tomatoes.

    joesma

  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!

    lolablitz

  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!

    erinj

  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 :-)

    mycophagist

RECIPE SUBMITTED BY

TishT

Las Vegas, Nevada

  • 312 Followers
  • 961 Recipes
  • 11 Tweaks

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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FAQs

Do you cook lasagna covered or uncovered? ›

Cover the baking dish with aluminum foil. Bake in the preheated oven for 30 to 40 minutes. Remove the foil and bake until cheese is golden brown, 5 to 10 more minutes. Remove from the oven and let stand for 10 minutes before cutting and serving.

How many layers in a lasagna? ›

Betony Kitchen says you could make lasagna with as little as two layers for a quick lasagna that doesn't take long to bake. Many, however, would consider this skimping. Most recipes you'll find for lasagna call for a minimum of three layers, which seems to be the universal standard.

Do you bake lasagna at 350 or 375? ›

The cooking time for oven-ready lasagna noodles can vary depending on the recipe and the specific brand of noodles you're using. However, as a general guideline, you can expect oven-ready lasagna to cook in the oven for about 45 minutes to 1 hour at 375°F (190°C) to 400°F (200°C).

How to jazz up lasagna? ›

11 Ways To Add More Flavor To Your Homemade Lasagna
  1. Diversify your sausage. Artisteer/Getty Images. ...
  2. Sswap out that sausage for seafood. ...
  3. Reconsider the veggies you're using. ...
  4. Don't use the same exact cheese. ...
  5. Try ricotta cheese. ...
  6. Use no-boil noodles. ...
  7. Test out white lasagna. ...
  8. Consider cinnamon your secret ingredient.
Feb 26, 2023

Is it better to cook lasagna in glass or metal pan? ›

For a lasagna that looks amazing and tastes great, it's important to skip the metal pan and go straight for the glass bakeware. Glass baking pans obviously don't contain aluminum, so you can layer your sauce, noodles, and cheese without worrying about losing flavor to a chemical reaction.

How long does it take to bake lasagna at 350? ›

If you don't have time to do that, remove the plastic wrap and aluminum foil. Cover tightly with just the aluminum foil, and bake at 350°F for about 60 minutes. Remove foil. Sprinkle with mozzarella and Parmesan and bake for an an extra time 10 – 15 minutes, until cheese is glossy and lasagna is bubbly.

What not to do when making lasagna? ›

Too much between one layer and another will keep you from ever getting a perfect slice. Too little and all you'll taste is pasta. Do not put large pieces of vegetables or meat in lasagna for the same reason as above. To get a perfect lasagna, the filling should be finely sliced or even creamy.

What is the final top layer of lasagna? ›

Finish off your lasagne either with a layer of tomato-based sauce or with your white sauce – whichever you have left – and then grate over plenty of Parmigiano-Reggiano. A common extra topping is torn mozzarella, which makes a lovely, melted cheesy layer on top.

Do you put white sauce on every layer of lasagna? ›

There's a lot of discussion around this topic in the lasagna recipe world, but generally most lasagna recipes start with a layer of red sauce, followed by a layer of white sauce, followed by a layer of pasta and cheese. Then you continue with this layering until you have completely filled your tray.

How long should lasagna sit before cutting? ›

When the lasagna is ready it is difficult to resist the temptation to immediately eat it, but be careful because even in this case you have to be a little patient. Wait for your lasagna to rest for about 20 minutes once it is baked, in this way it will not fall apart when cut.

What to serve with lasagna? ›

Simple and Quick Lasagne Sides
  • Roasted Tomatoes with Olive Oil. Roasted Tomatoes with Olive Oil. ...
  • Honey-Roasted Carrots. Honey-Roasted Carrots. ...
  • Parmesan and Lemon Asparagus. ...
  • Fennel and Orange Salad. ...
  • Green Beans with Lemon. ...
  • Arugula Salad with Parmesan. ...
  • Baked Zucchini with a Herby Topping. ...
  • Zesty Avocado Salad.

How do I know if my lasagna is done? ›

Bake the Lasagna

Once the lasagna is ready, cover the pan with a layer of aluminum foil. Place the pan in the oven and allow it to bake for 30 minutes, then remove the foil so the cheese can brown. The lasagna is done when the internal temperature reaches 165ºF.

What makes lasagna taste better? ›

Five Secrets of Building the Ultimate Lasagna
  1. Secret #1: No-Boil Noodles Actually Taste Better. ...
  2. Secret #2: For a Rich Sauce, Use Pork Sausage Instead of Ground Beef. ...
  3. Secret #3: Fresh Mozzarella Actually Makes a Difference.
Jan 6, 2015

Should you overlap lasagna noodles? ›

BUILDING YOUR LASAGNA

Coat the bottom of pan with a couple ladles of sauce Layer noodles length-wise in pan, making sure to get in corners and overlap each other.

How do you add flavor to lasagna? ›

Use plenty of herbs and spices: Herbs and spices can add a lot of flavor to a vegetarian lasagna. Some good options include basil, oregano, thyme, rosemary, and red pepper flakes. Add some umami-rich ingredients: Umami is a savory taste that can be found in ingredients like mushrooms, tomatoes, and soy sauce.

Does covering lasagna make it cook faster? ›

In general, covering a casserole dish will cook the food faster. This is because the lid traps the heat that rises off the food instead of letting it dissipate into the oven.

Is it safe to cover lasagna with foil? ›

FOIL IS FINE: If the lasagna is in a Pyrex pan, the acid in the tomato sauce won't react with the foil. USE PLASTIC: If you are storing lasagna or another acidic food in (nonaluminum) metal, such as stainless steel, wrap it in plastic to avoid the holey aluminum foil.

Why does my lasagna get watery? ›

Watery tomatoes aren't the only culprit for soupy lasagna: Oils from cheese and meat and water from lasagna noodles and vegetables can affect your lasagna's consistency. Draining excess fat from ground beef or sausage before adding it to tomato sauce is imperative to maintain a thick sauce.

What does covering with foil do in oven? ›

It's always a great idea to cover your dishes with aluminum foil while cooking at high temperatures in the oven. It protects your food from drying out or burning and helps keep in the heat and moisture, ensuring a perfectly cooked meal.

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