Combo Vegetable and Cheese Lasagna


I made this recipe from scratch! A fabulous lasagna recipe made with marinaded artichoke hearts, frozen leaf spinach, fresh zucchini and mushrooms and finely chopped Parley mixture which has been cooked with vegetable broth, onions and garlic, and pasta sauce. The mixture is layered with "Sauce Mixture" then No Boil lasagna noodles, mozzarella cheese, more "Sauce Mixture" and topped with Provolone (non-smoked), last layer of "Sauce" and then imported Italian Parmesan and Feta Cheese (top layer).

Modified from: The Best Vegetable Lasagna

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1 h 45 m servings
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
  2. 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 Italians Spices bring to a slight boil then reduce temp in half. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 10 minutes. Stir in pasta sauce and cook an additional 10-15 minutes on the lowest temp.
  3. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3-4 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat with Provelone cheese ansd then mozzerella 1 more time, ending with artichoke mixture and toped with Italian Parmesan and "Herb Blend" Feta Cheese (top layer). Sprinkle crumbled feta on top and spread across evenly.
  4. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.



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