Recipe by DMCCRACKEN
"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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uncooked lasagna noodles
1 (14.5 ounce) can
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
tomato pasta sauce
shredded mozzarella cheese, divided
1 (4 ounce) package
herb and garlic feta, crumbled
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!
This was just okay, nothing too special for all the work it took to prepare it.
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!
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.
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.
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.
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.
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 sauce..to 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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Artichoke Spinach Lasagna
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 144
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