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Artichoke-Spinach Lasagna

Try a new lasagna that features a creamy sauce, veggies and two cheeses.

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( 75 Ratings)

75 Ratings

5 Stars 64%

4 Stars 16%

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Member Reviews ( 33 )

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Prep Time 20 min
Total Time 1 hr 30 min
Servings 8

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) Green Giant® 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

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Directions

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2 Spray 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.
3 Spread 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.
4 Cover 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.

EXPERT TIPS

Expert Tips

Warm focaccia or pita bread and a tossed salad with tomatoes would be nice partners to this lasagna.

Stir in 1/2 cup cut-up pitted kalamata, Greek or ripe olives with the pasta sauce.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 120),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 8g, 8% Trans Fat 0g 0% ),
Cholesterol: 40mg; 40%;
Sodium: 950mg; 950%;
Total Carbohydrate: 38g; 38%
(Dietary Fiber 5g 5% Sugars 9g 9% ),
Protein: 20g; 20%

% Daily Value*:

Vitamin A: 70%;
Vitamin C: 6%;
Calcium: 45%;
Iron: 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 Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 33 Reviews View All

Posted 1/18/2013 9:40:21 AM REPORT ABUSE colinpk said:

Rating:

This is a GREAT recipe for when you crave lasagna but want to try something a little different. I haven't made this in a while but I think I'll make it again this weekend. Delicious!!!

This reply was: Helpful Inspiring

Posted 10/11/2012 4:11:29 PM REPORT ABUSE emandmmom said:

Rating:

Ultimate family favorite. My sons requests it for his bday every year. Tho we actually have it about 2 times a month anyway, he still makes sure he has it for her bday. I don't do the feta on top and I make my own alfredo sauce, otherwise I follow the recipe. Excellent!

This reply was: Helpful Inspiring