Spinach, Artichoke Lasagna

Leah Stacey


The great flavor of this dish makes you forget that there is no meat in it. I love it and so do my kids. I can get them to eat their veggies this way. I love the addition of the herb feta on top too!

pinch tips: Perfect Pasta Every Time


1 Tbsp
olive oil
oven ready lasagna noodles
onion, chopped
4 clove
garlic, chopped
1 can(s)
(14.5 ounce) vegetable broth
1 Tbsp
chopped fresh rosemary
1 can(s)
(14 ounce) quartered artichoke hearts, drained and chopped
1 pkg
(10 ounce) frozen chopped spinach, thawed, drained and squeezed dry
1 can(s)
(2.25 oz) sliced black olives
1 jar(s)
(24 ounce) tomato and basil sauce, i like the classico brand
3 c
shredded mozzarella cheese, divided
1 pkg
(4 ounce) herb and garlic feta, crumbled
*tip: im a big cheater and i always find it easier to use the pre chopped garlic that comes in a jar at the store. if i use that i then use 4 teaspoons. saves me time for sure!

Directions Step-By-Step

Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray. (if you like your lasagna thicker then you can use a dish that is a little bit smaller)
Place 1 Tablespoon of Olive oil in a pan 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 black olives,artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce and simmer for 5 minutes more.
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 oven ready noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
Bake, covered, for 35 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 5-10 minutes before cutting.

About this Recipe

Course/Dish: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy