Artichoke Spinach Lasagna

Meatless Meal

cooking spray
9 uncooked lasagna noodles (or 12 Barilla no-boil lasagna noodles)
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can chicken broth
1 tablespoon chopped fresh rosemary (or 1 tsp. italian seasoning)
1 (14 ounce) can marinated artichoke hearts, drained and chopped (save marinade)
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry OR 2, 6 ounce packages fresh spinach
1 (28 ounce) jar tomato pasta sauce (prego spaghetti sauce tastes great)
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled
Spicier option: add ¼ to ½ tsp. ground red pepper flakes to simmering artichoke spinach mixture.


1.) Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.

2.) Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.

3.) Spray a large skillet with cooking spray 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 artichoke hearts, marinade, and spinach; reduce heat, cover and simmer 5 minutes.

4.) Stir in pasta sauce.

5.) Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked 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.

6.) Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.


Ashlee’s Variation: I like less tomato sauce because I can taste the seasonings and other vegetables more. On step 4 it says, “Stir in Pasta sauce.” I prefer to leave out the pasta sauce until after I have layed down one layer of the spinach/artichoke mixture. After I have put down ¼ of the portion of the spinach/artichoke mixture into the 13X9 pan, I then put down 4 no-boil, oven ready lasagna noodles, and then put just enough pasta sauce on the noodles to cover them so they can bake correctly. Then a layer of cheese and the next layer of noodles. Then I add the rest of the pasta sauce to the spinach and artichoke mixture, continuing to create layers as the recipe steps suggest.


Note by Ashlee: This is the best Lasagna ever! It is another meatless meal – healthy for you! I use Barilla no-boil lasagna noodles which decreases prep time significantly. I also don’t use Rosemary for the spice. Instead, I use 1 tsp. italian seasoning, and then keep the marinade from the artichoke jar and add that to the artichoke mixture after the artichokes have been chopped. Use as much spinach as you like. If you struggle with acid reflux, reduce the amount of spaghetti/pasta sauce you use – tastes great with less.