Artichoke Spinach Lasagna Recipe -
Artichoke Spinach Lasagna Recipe

Artichoke Spinach Lasagna

Recipe by  

"This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  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. 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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 05, 2006

I would actually give this a 4.75, only because I found the lasagna to be very watery. Next time I would cut down on the broth. Great tasting, though, and leftovers just as good or better. I used homemade veg broth, which I do for everything. Very easy to make -- just keep all the ends of veggies that you have in a bag in the freezer (carrot ends, broccoli stalks, onion bits, etc). When you have enough to fill a pot, cover them with water and boil until the veggies have basically nothing left! Drain and keep the "broth." You can compost or throw out the soggy veggies, and then freeze the broth for when you need it. Great way to recycle old bits of veggies, and couldn't be healthier or more natural!

Most Helpful Critical Review
Nov 06, 2002

This was just okay, nothing too special for all the work it took to prepare it.

Dec 17, 2003

This recipe was wonderful! Some changes I made include: fresh basil instead of rosemary, fresh spinach instead of frozen, and alfredo sauce instead of tomato sauce. I also added chopped portobella mushrooms and a ricotta layer made up of ricotta cheese, 1 egg, mozzarella cheese, fresh parsley, and salt and pepper. I used no-cook noodles to counteract the amount of liquid that the other reviewers talked about. This came out AWESOME! Everyone loved it, and I will definitely make it again. So creamy and delicious!

Nov 04, 2003

I have made this recipe now several times, and it always comes out perfect. Even people who hate spinach love this recipe. I have found that no matter what type of noodles you use, you don't have to boil them with this recipe.

Dec 17, 2003

Excellent. I sauteed the onion & garlic in a little olive oil instead of Pam for more flavor and didn't bother to spray the baking pan. With the sauce in the bottom of the pan, the lasagna didn't stick. I substituted a little oregano for the rosemary (I guess you could substitute a little basil too), used whole wheat lasagna noodles and, per one reviewer's recommendation, used a jar of (Classico) portobello mushroom sauce. Instead of the frozen spinach, I substituted a 6 oz. bag of baby spinach which I just washed, drained, & chopped into slightly smaller pieces. Although I did chop the artichokes a bit, I'd chop them a little smaller next time. Just a note - this lasagna isn't high (like you'd think of for a meat lasagna). If you'd like it higher, you could probably double the recipe, except for maybe the feta that you sprinkle on top.

Nov 05, 2003

I made this for an ultra-picky friend once, and need to make it again soon. It's a GREAT variation on the typical meat lasagna. My only changes were to use a home-made sauce, and I never boil my noodles first. I always use regular, dry noodles, and just make sure I've included enough sauce to boil the noodles as the lasagna cooks. The result is a lasagna that isn't runny and holds its shape well, without mushy noodles.

Oct 31, 2003

This was so good. I used no boil lasagna noodles and left the artichokes whole and added the juice as well. I also used one bag of fresh prewashed spinach instead of frozen.And I added some ricotta when I layered. I've made it several times, it's a keeper.

Dec 17, 2003

WOW!! David..please tell me you have more than just this one recipe to share with us. This was an amazing Lasagna. The flavors blend together so well. I only used about 1/2 a cup of broth (I like mine a little on the thick side) and crushed about 1/2 a tsp of dried rosemary since I didn't have the fresh. I added 1/4 a cup of whipping cream to the give it a pink look. This is truly a gourmet dish. You could even omit the broth and noodles all together and use this as a dip with french bread. I plan on passing this one along...thanks for sharing!!


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  • Calories
  • 396 kcal
  • 20%
  • Carbohydrates
  • 44.5 g
  • 14%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 21.1 g
  • 42%
  • Sodium
  • 1139 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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