Artichoke Spinach Lasagna
Featured in Allrecipes Magazine

Artichoke Spinach Lasagna


"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 20 m servings 396 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 44.5g
  • 14%
  • Protein:
  • 21.1 g
  • 42%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 1139 mg
  • 46%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


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


  1. 1551 Ratings

Most helpful positive review

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 use...

Most helpful critical review

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

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 use...

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 portob...

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 h...

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 did...

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...

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 rico...

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 ...

Loved this unique lasagna and it was even better the next day! Used no-cook noodles, fresh spinach, a 32 oz jar of sauce (which it really needed) & regular artichoke hearts instead of marinated...

This was fabulous! I couldn't find vegatable broth so I used chicken broth. I also used a 16 oz jar of sun dried tomatoe alfredo sauce instead of spaghetti sauce. After the jar was emptied I ...