Artichoke & Spinach Lasagna Recipe

Name: Artichoke & Spinach Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can artichoke hearts -rinsed, drained & chopped; 1 bag fresh spinach; 1 box lasagna; 1 onion - chopped; 4 cloves garlic - chopped; 1 14.5oz can vegtable broth; 1 tblsp chopped frsh rosemary; 1 28oz can tomato; 3 c shredded mozzarella; 15oz ricotta

Servings: persons

1 can artichoke hearts -rinsed, drained & chopped
1 bag fresh spinach
1 box lasagna
1 onion - chopped
4 cloves garlic - chopped
1 14.5oz can vegtable broth
1 tblsp chopped frsh rosemary
1 28oz can tomato
3 c shredded mozzarella
15oz ricotta

1
Preheat oven to 350.
2
Spray 13x9 baking dish w/ cooking spray. Cook lasagna 8-10 minutes until al dente.
3
Heat large skillet with olive oil, saute onion & garlic for 3 minutes until tender. Stir in broth & rosemary, bring to a boil. Stir in artichokes & spinach. Reduce heat; cover and simmer 5 minutes. Stir in tomato sauce. Spread 1/4 of artichoke mixture in bottom of baking dish. Top with layer of noodles, more sauce & chesses. Repeat until all ingredients are used.
4
Bake covered for 40 minutes. Uncover, bake 15 minutes more. Let stand 10 minutes before cutting.

748

kcal

Calories

Fat

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.

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

You need 10 ingredients. The key ingredients include: 1 can artichoke hearts -rinsed, drained & chopped, 1 bag fresh spinach, 1 box lasagna, 1 onion - chopped, and more.

Yes, Artichoke & Spinach 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 & Spinach Lasagna

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