Mushroom, Artichoke, & Spinach Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 432.3
  • Total Fat: 8.2 g
  • Cholesterol: 16.4 mg
  • Sodium: 1,572.8 mg
  • Total Carbs: 55.6 g
  • Dietary Fiber: 7.8 g
  • Protein: 32.6 g

View full nutritional breakdown of Mushroom, Artichoke, & Spinach Lasagna calories by ingredient
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Introduction

um, Delish? lol. Low-fat and Vegetarian. You can lowere the soduim by using a low-sodium veg broth and make this vegan by using vegan mozz and parm if you can find it. ..OR, you can make a "cheese sauce" out of Nutritional Yeast. I got the recipe for it on Vegweb.com. I will post that on a separate recipe...its very veratile to the ethniticity of the food you are making. um, Delish? lol. Low-fat and Vegetarian. You can lowere the soduim by using a low-sodium veg broth and make this vegan by using vegan mozz and parm if you can find it. ..OR, you can make a "cheese sauce" out of Nutritional Yeast. I got the recipe for it on Vegweb.com. I will post that on a separate recipe...its very veratile to the ethniticity of the food you are making.
Number of Servings: 8

Ingredients

    cooking spray
    9 uncooked lasagna noodles
    1 onion, chopped
    4 cloves garlic, chopped
    1 (14.5 ounce) can vegetable broth
    1 tablespoon chopped fresh rosemary
    1 1/2 9 oz. packages of frozen Artichoke hearts OR 1 (14 ounce) can marinated artichoke hearts, drained and chopped (this will alter the fat and calories)
    1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
    1 (28 ounce) jar pasta sauce
    2 cups shredded mozzarella cheese, divided
    1 Cup of Parmesean cheese (mix with the mozz so it is spread evenly)

Directions

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 13 to 16 minutes or until al dente; drain.
Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 1/2 cup mozzarella and parmesean cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese.
Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.


Number of Servings: 8

Recipe submitted by SparkPeople user TOFUGODDESS.

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