Artichoke-Spinach Lasagna

Artichoke-Spinach Lasagna

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

Prep Time

20

Minutes

Total Time

1:30

Hr:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
Warm focaccia or pita bread and a tossed salad with tomatoes would be nice partners to this lasagna.
Special Touch
Stir in 1/2 cup cut-up pitted kalamata, Greek or ripe olives with the pasta sauce.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 950mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 5g,
    • Sugars 9g),
  • Protein 20g;
Percent Daily Value*:
    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.