Artichoke Lasagna Recipe

Name: Artichoke Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 14 ounces, weight Artichokes, Canned; 1/2 cups Purple Onion, Chopped; 1 cup Fresh Spinach Leaves; 1 pound Ground Beef; 12 ounces, weight Lasagna Noodles; 12 ounces, weight Ricotta Cheese; 2 cups Mozzarella, Shredded; 32 ounces, weight Spaghetti Sauce; 1/2 cups Parmesan Cheese, Grated

Servings: persons

1
Put a large 4-quart pan of water on to boil for lasagna noodles.
2
Pre-heat oven to 375 degrees.
3
Heat a large non-stick skillet and add 1 Tablespoon of olive oil.
4
Cook artichokes and onion until tender then add spinach leaves and cook until wilted.
5
Remove from skillet and set aside.
6
In same skillet brown ground beef and drain.
7
Cook lasagna noodles according to package directions, once the water begins to boil.
8
Mix vegetables, beef and ricotta cheese.
9
Using a 9x13 inch baking pan begin layering ingredients, beginning with 1/3 of the spaghetti sauce.
10
Layer noodles to cover sauce.
11
Spoon on 1/3 ricotta mixture.
12
Cover with a layer of mozzarella cheese.
13
Repeat layers ending with noodles, sauce then cheese.
14
I like to grate parmesan over the last layer of cheese.
15
Cover with foil.
16
I prepare mine the night before and bake the next day.
17
Bake in 375 degree oven for 45 minutes with foil cover, then remove foil and bake for an additional 15 minutes.
18
Remove from oven and let sit for at least 15 minutes before serving.
19
Enjoy!

1011

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 14 ounces, weight Artichokes, Canned, 1/2 cups Purple Onion, Chopped, 1 cup Fresh Spinach Leaves, and more.

Yes, Artichoke 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 Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions