Artichoke Spinach Lasagna: A Delicious Vegetarian Recipe

Name: Artichoke Spinach Lasagna: A Delicious Vegetarian Recipe
Total time: 1 hr 20 mins
Ingredients: cooking spray; 9 uncooked lasagna noodles; 1 onion, chopped; 4 cloves garlic, chopped; 1 (14.5 ounce) can vegetable broth; 1 tablespoon chopped fresh rosemary; 1 (14 ounce) can marinated artichoke hearts, drained and chopped; 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry; 1 (28 ounce) jar tomato pasta sauce; 3 cups shredded mozzarella cheese, divided; 1 (4 ounce) package herb and garlic feta, crumbled

Savor this fantastic lasagna featuring an artichoke and spinach blend cooked with vegetable broth, onions, and garlic. This vegetarian delight is layered with lasagna noodles, pasta sauce, mozzarella, and finished with crumbled feta for a rich and satisfying meal.

Total time1 hr 20 mins
Prep time20 mins
Cook time1 hr
Yield8 servings, 8

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Servings

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Lightly coat a 9x13 inch baking dish with cooking spray to prevent sticking.
Bring a large pot of salted water to a rapid boil. Add the lasagna noodles and cook for approximately 8 to 10 minutes, achieving an al dente texture. Drain the noodles thoroughly.
Coat a large skillet with cooking spray and heat over medium-high heat. Sauté the diced onion and minced garlic for about 3 minutes, until the onion softens and becomes tender-crisp. Incorporate the broth and rosemary, bringing the mixture to a boil. Then, stir in the artichoke hearts and spinach. Reduce the heat, cover, and let it simmer for 5 minutes. Finally, mix in the pasta sauce.
Spread 1/4 of the artichoke and spinach mixture evenly across the bottom of the prepared baking dish. Top with 3 cooked lasagna noodles. Sprinkle 3/4 cup of mozzarella cheese generously over the noodles. Repeat these layers two more times, concluding with a final layer of the artichoke mixture and mozzarella cheese. Sprinkle crumbled feta cheese evenly over the top.
Cover the baking dish and bake for 40 minutes. Then, remove the cover and bake for an additional 15 minutes, or until the lasagna is heated through and bubbly. Allow the lasagna to rest for 10 minutes before slicing and serving.

Nutrition

Calories: 396 kcal
Fat Content: 16 g
Fiber Content: 7 g
Sugar Content: 12 g
Sodium Content: 1139 mg
Protein Content: 21 g
Cholesterol Content: 42 mg
Carbohydrate Content: 45 g
Saturated Fat Content: 7 g
Unsaturated Fat Content: 0 g