Spinach artichoke lasagna

Artichoke Spinach Lasagna by Mina Goodman, RDN

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CategoryCuisineTags, , DifficultyIntermediate

This lasagna is made with an artichoke and spinach mixture that is layered in between lasagna noodles, sauce, mozzarella, and topped with fresh basil. Double the batch and freeze one for next time.

Yields8 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

 cooking spray
 9 uncooked lasagna noodleslook for no-boil noodles for easier prep
 1 onionchopped
 4 cloves garlicchopped
 14.50 oz can vegetable brothlow sodium
 1 tbsp chopped fresh rosemary1 tsp dried
 14 oz can marinated artichoke heartsdrained and chopped
 10 oz package frozen chopped spinachthawed, drained and squeezed dry
 28 oz jar tomato pasta saucelow sodium
 3 cups shredded mozzarella cheesedivided (try low fat for a healthier version)
 1 oz package herb and garlic fetacrumbled

1

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.

2

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. Or use no-boil noodles as they are, no preparation needed.

3

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.

4

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.

5

Bake, covered, for 40 Minutes. Uncover, and bake 15 Minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Nutrition Facts

Servings 8

Ingredients

 cooking spray
 9 uncooked lasagna noodleslook for no-boil noodles for easier prep
 1 onionchopped
 4 cloves garlicchopped
 14.50 oz can vegetable brothlow sodium
 1 tbsp chopped fresh rosemary1 tsp dried
 14 oz can marinated artichoke heartsdrained and chopped
 10 oz package frozen chopped spinachthawed, drained and squeezed dry
 28 oz jar tomato pasta saucelow sodium
 3 cups shredded mozzarella cheesedivided (try low fat for a healthier version)
 1 oz package herb and garlic fetacrumbled

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.

2

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. Or use no-boil noodles as they are, no preparation needed.

3

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.

4

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.

5

Bake, covered, for 40 Minutes. Uncover, and bake 15 Minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Artichoke Spinach Lasagna by Mina Goodman, RDN