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Artichoke Spinach Lasagna

Artichoke Spinach Lasagna

Cost $15, save $10

Source: Recommended by CookPal

  • 60 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Preparation

    • Cooking spray

  • Pasta

    • 9 uncooked lasagna noodles

  • Vegetables and Aromatics

    • 🧅 1 onion, chopped
    • 🧄 4 cloves garlic, chopped
    • 1 (14.5 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

  • Sauce and Cheese

    • 1 (28 ounce) jar tomato pasta sauce
    • 🧀 3 cups shredded mozzarella cheese, divided
    • 🧀 1 (4 ounce) package herb and garlic feta, crumbled

STEPS

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.

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.

4

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.

5

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.

6

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

NUTRIENTS

Per 1 serving

🔥

396

Calories

  • 21
    Protein
  • 45
    Carbs
  • 16
    Fats

💡 Make sure to thoroughly squeeze excess water from the spinach to avoid a watery lasagna.You can freeze leftovers for up to 3 months.Add extra rosemary or herbs for a more aromatic flavor.