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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Artichoke Heart, Spinach & Mushroom Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions