READY IN ABOUT 1½ hrs

Spinach Artichoke Lasagna

Read Reviews (36)

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook DMCCRACKEN." — DMCCRACKEN

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
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.
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.
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.
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

PREP 20 mins
COOK 1 hr
READY IN 1 hr 20 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 26, 2010

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 sauce was too wet. Next time I think I will use 1/2 the amount of vegetable broth.

—kammieplease

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Most Helpful Critical Review

Apr 28, 2011

This just was not for us. Too salty.

—MrsPestana

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57 Ratings

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Dec 09, 2010

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. The herb and garlice feta is found by Athenos. I make a large pan, bake it all, but then freeze a few slices for me to reheat a week or two later for a hot lunch. Have made this for several groups functions with rave reviews. YUM!

—Karol

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Oct 27, 2010

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 used fresh baby spinach leaves-- I hate squeezing out frozen spinach!

—Johna Smasal

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Dec 07, 2010

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 lasagnas it was very light and didn't feel heavy at all. My Husband who is a meat LOVER really liked it and didn't mind that it didn't have any meat. Everyone had seconds :) **I used this NO CHICKEN, chicken broth that I had instead of the vegetable broth.

—Shanna0301

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Dec 06, 2010

Have made this several times, Company raves about it.

—Plight7777

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Mar 30, 2011

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 ground beef added. I brown a pound of it and when it's almost done, add a jar of the sauce and a bit of the broth.Then add the spinach mix to that and continue with the original instructions.

—Kris215

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Dec 21, 2010

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

—ddbarbee01

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Nutrition

Calories
351 kcal
18%

Carbohydrates
38.5 g
12%

Cholesterol
40 mg
13%

Fat
14 g
22%

Fiber
5.6 g
22%

Protein
20.8 g
42%

Sodium
948 mg
38%

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

Nutritional Information

Spinach Artichoke Lasagna

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 351
Calories from Fat: 126

% Daily Value *
Total Fat 14g 22 %
Saturated Fat 6.6g 33 %
Cholesterol 40mg 13 %
Sodium 948mg 38 %
** Potassium 247mg 7 %
Total Carbohydrates 38.5g 12 %
Dietary Fiber 5.6g 22 %
Protein 20.8g 42 %
** Sugars 7.8g
** Vitamin A 93 %
** Vitamin C 23 %
** Calcium 58 %
** Iron 18 %
** Thiamin 6 %
** Niacin 40 %
** Vitamin B6 14 %
** Magnesium 19 %
** Folate 64 %

* 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.