"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook DMCCRACKEN." — DMCCRACKEN
Watch video tips and tricks
uncooked lasagna noodles
1 (14.5 ounce) can
chopped fresh rosemary
1 (14 ounce) can
marinated artichoke hearts, drained and chopped
1 (10 ounce) package
frozen chopped spinach, thawed, drained and squeezed dry
1 (24 ounce) jar
Classico® Tomato and Basil Sauce
shredded mozzarella cheese, divided
1 (4 ounce) package
herb and garlic feta, crumbled
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.
This just was not for us. Too salty.
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!
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!
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.
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 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.
Excellent recipe. Only one change was made, we used Grandma's homemade spaghetti sauce instead of jarred version. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach Artichoke Lasagna
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 126
See how to make the ultimate cheesy party dip!
An amazing dip that’s as good as the original restaurant version.
Watch Chef John refashion leftover party dip into an easy stuffed-pasta dish.