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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 463.0
  • Total Fat: 25.2 g
  • Cholesterol: 81.4 mg
  • Sodium: 1,505.1 mg
  • Total Carbs: 39.5 g
  • Dietary Fiber: 4.0 g
  • Protein: 20.7 g

View full nutritional breakdown of Creamy Artichoke Spinach Lasagna calories by ingredient
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Creamy Artichoke Spinach Lasagna

Submitted by: TIGERLILYTOO

Introduction

I break this out for the holidays every year, and there NEVER seems to be leftovers! Even my omnivore friends sacrifice some turkey-space on their holiday plates for this creamy, savory lasagna. All that tasty sauce will cook the pasta in the oven, so you won't spend all day in the kitchen. It's also drool-worthy if you replace 2 cups of the Alfredo with a red pasta sauce for a divine tomato cream version...
I break this out for the holidays every year, and there NEVER seems to be leftovers! Even my omnivore friends sacrifice some turkey-space on their holiday plates for this creamy, savory lasagna. All that tasty sauce will cook the pasta in the oven, so you won't spend all day in the kitchen. It's also drool-worthy if you replace 2 cups of the Alfredo with a red pasta sauce for a divine tomato cream version...

Number of Servings: 8

Ingredients

    9 uncooked lasagna noodles
    1 onion, chopped (about 1 cup)
    6 cloves garlic, chopped
    2 cups vegetable broth (I like Pacific Natural Foods brand)
    1 tbsp fresh rosemary, chopped
    1 (14 oz) jar marinated artichoke hearts, drained and chopped
    1 (10 oz) package frozen chopped spinach, thawed drained
    and squeezed dry
    8 oz portobello mushrooms, chopped
    2 cups prepared alfredo sauce
    2 cups garlic and herb tomato sauce
    3 cups shredded part-skim mozzarella
    4 oz herb and garlic feta crumbles

Directions

Preheat oven to 350 F/175 C. Grease a 9 x 13 inch baking dish with cooking spray.

Spray a large skillet with cooking spray and heat on medium high heat. Saute mushrooms, onions, and garlic for 3 minutes, or until onions are tender. Stir in broth and rosemary and bring to a boil. Add artichoke hearts and spinach, reduce heat, and simmer covered for 5 minutes. Stir in pasta sauce.

Spread 1/4 of the artichoke mixture in the bottom of the baking dish; top with 3 uncooked noodles. Sprinkle with 1 cup of the shredded cheese. Repeat layers 2 more times, ending with artichoke mixture and shredded cheese. Sprinkled feta crumbles on top.

Cover with foil and bake for 40 minutes. Uncover and bake for another 15 minutes more, or until hot and bubbling. Let stand for at least 10 minutes before cutting.

Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user QUEENC78.






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