Artichoke and Spinach Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 265.6
  • Total Fat: 12.5 g
  • Cholesterol: 18.1 mg
  • Sodium: 761.6 mg
  • Total Carbs: 33.0 g
  • Dietary Fiber: 4.9 g
  • Protein: 15.2 g

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


Yummy hearty meal Yummy hearty meal
Number of Servings: 8


    Wheat lasagna noodles (no boil)
    1 tablespoon of olive oil
    1 onion, chopped
    4 garlic cloves, chopped
    14.5 ounces can vegetable broth
    1 tablespoon chopped fresh rosemary
    14 ounce canned artichoke hearts, chopped
    10 ounce package frozen spinach, thawed and drained
    28 ounce jar of pasta sauce
    3 cups shredded mozzerella cheese, divided
    4 ounces of shaved parmesean


Preheat oven to 350 degree.
In a skillet pour olive oil and saute the onions and garlic for 3 minutes, stir in vegetable broth and rosemary, bring to a boil. Stir in Artichoke hearts and spinach, reduce heat, cover and simmer for 5 minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the baking dish: top with 3 noodles.Sprinkle 3/4 cup mozzerella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and the rst of the mozzerella cheese. Srinkle parmesean on top.
Bake covered for 40 minutes, Uncover and bake for 15 minutes. Let stand 10 minutes before serving!

Number of Servings: 8

Recipe submitted by SparkPeople user MISSYPISSY1982.

TAGS:  Fish | Dinner | Fish Dinner |

Member Ratings For This Recipe

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    Soooo yummy.. I didn't on the first time, but next time I make it, I will add either ricotta or cottage cheese, it is just a personal preference. But as it is, this lasagna is so great!!! - 10/27/11