Artichoke Heart, Spinach & Mushroom Lasagna Recipe

Name: Artichoke Heart, Spinach & Mushroom Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray or oil; 11 uncooked lasagna noodles; 1 onion, chopped; 4 cloves garlic, chopped; 1 (14.5 ounce) can vegetable broth; 1 tablespoon chopped fresh basil; 1 (14 ounce) can marinated artichoke hearts, drained and chopped; 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry; 8 oz. sliced portabello mushrooms; 1 (28 ounce) jar tomato pasta sauce; 6 oz. shredded Parmesan, Romano, and Asiago cheese; 1 (4 ounce) package herb and garlic feta, crumbled; 1/2 tsps. each salt, garlic powder, and Herb & Garlic Mrs. Dash

Servings: persons

cooking spray or oil
11 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh basil
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
8 oz. sliced portabello mushrooms
1 (28 ounce) jar tomato pasta sauce
6 oz. shredded Parmesan, Romano, and Asiago cheese
1 (4 ounce) package herb and garlic feta, crumbled
1/2 tsps. each salt, garlic powder, and Herb & Garlic Mrs. Dash

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. Add mushrooms. Stir in broth and basil; bring to a boil. Stir in artichoke hearts and spinach; Add seasoning. Stir in pasta sauce. Reduce heat, cover and simmer 5 minutes.
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 Parmesan, Romano & Asiago cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and 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.

1281

kcal

Calories

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: cooking spray or oil, 11 uncooked lasagna noodles, 1 onion, chopped, 4 cloves garlic, chopped, and more.

Yes, Artichoke Heart, Spinach & Mushroom Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke Heart, Spinach & Mushroom Lasagna

How did you like this recipe?

Frequently Asked Questions