Spinach-Artichoke Lasagna Recipe

Name: Spinach-Artichoke Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons grated Parmesan cheese, divided; 2 tablespoons chopped fresh basil; 1 teaspoon bottled minced garlic; 1 (15-ounce) container part-skim ricotta cheese; 1 (14-ounce) can artichoke hearts, drained and coarsely chopped; 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry; 1 large egg, lightly beaten; 1/2 cup (2 ounces) shredded part-skim mozzarella cheese; 1/2 cup (2 ounces) shredded sharp provolone cheese; 1 (25.5-ounce) jar Italian herb pasta sauce (such as Muir Glen Organic); Cooking spray; 1/2 (8-ounce) package precooked no-boil lasagna noodles (6 noodles)

Servings: persons

3 tablespoons grated Parmesan cheese, divided
2 tablespoons chopped fresh basil
1 teaspoon bottled minced garlic
1 (15-ounce) container part-skim ricotta cheese
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 large egg, lightly beaten
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) shredded sharp provolone cheese
1 (25.5-ounce) jar Italian herb pasta sauce (such as Muir Glen Organic)
Cooking spray
1/2 (8-ounce) package precooked no-boil lasagna noodles (6 noodles)

1
Preheat oven to 350u00b0.
2
Combine 2 tablespoons Parmesan cheese and next 6 ingredients in a bowl; stir well. Combine mozzarella cheese and provolone cheese in a small bowl; toss well.
3
Spread 1/3 cup pasta sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with half of spinach mixture, 1/2 cup shredded cheese mixture, and 3/4 cup pasta sauce. Arrange 2 noodles over sauce, and top with remaining spinach mixture and 3/4 cup pasta sauce. Top with remaining 2 noodles; spread remaining pasta sauce over noodles.
4
Cover tightly with foil; bake at 350u00b0 for 30 minutes. Uncover; sprinkle with remaining 1/2 cup shredded cheese mixture and remaining 1 tablespoon Parmesan cheese. Bake, uncovered, an additional 10 minutes or until cheese melts. Let stand 5 minutes before serving. Cut into 6 equal portions.

372

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 12 ingredients. The key ingredients include: 3 tablespoons grated Parmesan cheese, divided, 2 tablespoons chopped fresh basil, 1 teaspoon bottled minced garlic, 1 (15-ounce) container part-skim ricotta cheese, and more.

Yes, Spinach-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.

Spinach-Artichoke Lasagna

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