Try a new lasagna that features a creamy sauce, veggies and two cheeses.
Artichoke-Spinach Lasagna
- Prep Time 20 min
- Total 1 hr 30 min
- Servings 8
- Ingredients 12
Ingredients
- 1 medium onion, chopped (1/2 cup)
- 4 cloves garlic, finely chopped
- 1 can (14 oz) vegetable broth
- 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
- 1 can (14 oz) artichoke hearts, drained, coarsely chopped
- 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
- 1 jar (15 to 17 oz) roasted garlic Parmesan or Alfredo pasta sauce
- 9 uncooked lasagna noodles
- 3 cups shredded mozzarella cheese (12 oz)
- 1 package (4 oz) crumbled herb-and-garlic feta cheese (1 cup)
- Rosemary sprigs, if desired
- Lemon wedges, if desired
Instructions
-
Step1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
-
Step2Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion and garlic; cook about 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in broth and rosemary. Heat to boiling. Stir in artichokes and spinach; reduce heat. Cover; simmer 5 minutes. Stir in pasta sauce.
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Step3Spread 1/4 of the artichoke mixture in bottom of baking dish; top with 3 noodles. Sprinkle with 3/4 cup of the mozzarella cheese. Repeat layers twice. Spread with remaining artichoke mixture; sprinkle with remaining mozzarella cheese. Sprinkle with feta cheese.
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Step4Cover and bake 40 minutes. Uncover and bake about 15 minutes longer or until noodles are tender and lasagna is bubbly. Let stand 10 to 15 minutes before cutting. Garnish with rosemary sprigs and lemon wedges.
Nutrition
350
Calories
13g
Total Fat
20g
Protein
38g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 8g
- 40%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 13%
- Sodium
- 950mg
- 40%
- Potassium
- 310mg
- 9%
- Total Carbohydrate
- 38g
- 13%
- Dietary Fiber
- 5g
- 22%
- Sugars
- 9g
- Protein
- 20g
% Daily Value*:
- Vitamin A
- 70%
- 70%
- Vitamin C
- 6%
- 6%
- Calcium
- 45%
- 45%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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