Spinach Artichoke Lasagna Recipe - Allrecipes.com
Spinach Artichoke Lasagna Recipe

Spinach Artichoke Lasagna

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  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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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.

Most Helpful Critical Review
Apr 28, 2011

This just was not for us. Too salty.

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!

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!

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.

Dec 06, 2010

Have made this several times, Company raves about it.

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.

Dec 21, 2010

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


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  • 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.

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