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Artichoke Spinach Lasagna

A fantastic, meatless entree!
Servings 12
Author Taste of Home

Ingredients

  • 1/2 cup Chopped Onion
  • 4 minced garlic cloves
  • 1 tablespoon olive oil
  • 1 can 14 1/2 ounces chicken broth
  • 1 tablespoon fresh rosemary
  • 1/4 teaspoon ground nutmeg
  • 1 can 14 ounces water-packed artichoke hearts, rinsed, drained and quartered
  • 1 packaged 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup fresh mushrooms sliced
  • 1 jar 16 ounces Alfredo pasta sauce
  • 12 no-cook lasagna noodles
  • 3 cups 12 ounces shredded mozzarella
  • 1 cup crumbled tomato and basil feta cheese or feta cheese
  • 1/2 teaspoon Italian seasoning

Instructions

  • In a large saucepan, saute onion and garlic in olive oil for a few minutes, until tender.
  • Stir in the broth, rosemary, nutmeg and pepper. Bring to a boil.
  • Add artichokes, spinach and the mushrooms. Reduce heat; cover and simmer for 5 minutes. Stir in pasta sauce.
  • Spread 1 cup of the mixture into a greased 13 x 9 baking dish. Top with three noodles and 3/4 cup mozzarella. Repeat layers three times. Top with remaining sauce mixture and mozzarella cheese. Sprinkle with feta cheese and Italian seasoning.
  • Cover and Bake at 350 degrees for 40 minutes. Uncover and bake 15 minutes longer. Let stand for 10 minutes before serving.