Spinach, Artichoke Lasagna

Leah Stacey

By
@CookingMaven

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!
Enjoy!


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Ingredients

1 Tbsp
olive oil
9
oven ready lasagna noodles
1
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

1
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)
2
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.
3
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.
4
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