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Spinach Artichoke Lasagna

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook DMCCRACKEN."
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1 h 20 m servings 351 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 948 mg
  • 38%

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.

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  • 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.

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Read all reviews 37
  1. 59 Ratings

Most helpful positive review

I made this dish tonight and it was really good! I did however use fresh spinach because I think it tastes better than the frozen. I added more mozzarella, and the only problem I found was the ...

Most helpful critical review

This just was not for us. Too salty.

Most helpful
Most positive
Least positive

I made this dish tonight and it was really good! I did however use fresh spinach because I think it tastes better than the frozen. I added more mozzarella, and the only problem I found was the ...

Love this! I use no-boil lasgagne noodles (tends to be a lighter dish as the pasta is thinner), a package of fresh spinach and a jar of artichokes in water, not marinated, and it's terrific. Th...

I used rice noodles as my husband cannot have wheat. I used blue cheese instead of feta, and it worked out great! I ended up using a whole cup more of mozarella, so it was really naughty! Also u...

I made this lasagna for my Husband, Parents and my Sister who is a vegetarian. They all loved it. I was surprised with how fresh tasting it was. Since it doesn't have ricotta cheese, like most l...

Have made this several times, Company raves about it.

This is delicious! I make this when we have guests for dinner and everybody loves it, even our kids! I read some of the other reviews and also use less broth. I started making two, one with grou...

Excellent recipe. Only one change was made, we used Grandma's homemade spaghetti sauce instead of jarred version. Delicious!

Great lasagna!! I love that it doesn't have ricotta cheese which tends to be too heavy for me. I added some zucchini and yellow squash, and threw some sun-dried tomatoes & parm on top with the ...

This just was not for us. Too salty.