Artichoke Spinach Lasagna
You can never have too many Mediterranean recipes, so give Artichoke Spinach Lasagnan a try. This recipe makes 12 servings with 337 calories, 15g of protein, and 18g of fat each. For $1.74 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. A few people made this recipe, and 69 would say it hit the spot. If you have alfredo sauce, lasagna noodles, chicken broth, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. It works well as a main course. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. With a spoonacular score of 80%, this dish is solid. Similar recipes include Spinach Artichoke Lasagna, Artichoke-Spinach Lasagna, and Spinach Artichoke Lasagna.
Servings: 12
Preparation duration: 25 minutes
Cooking duration: 55 minutes
Ingredients:
1 jar (16 ounces) roasted garlic Parmesan or roasted garlic Alfredo sauce
1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped
1 can (14-1/2 ounces) vegetable or chicken broth
1 teaspoon dried rosemary, crushed
1 cup crumbled tomato and basil feta cheese or feta cheese
1/2 cup sliced fresh mushrooms
4 garlic cloves, minced
1/8 teaspoon garlic powder
1/4 teaspoon ground nutmeg
12 no-cook lasagna noodles
1 tablespoon olive oil
1 small onion, chopped
1/8 teaspoon each dried oregano, parsley flakes and basil
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
Equipment:
sauce pan
oven
baking pan
Cooking instruction summary:
Directions Preheat oven to 350°. In a large saucepan, heat oil over medium-high heat. Add onion and mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, artichokes, spinach and seasonings; bring just to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in Alfredo sauce; remove from heat. Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with three noodles and 2/3 cup mozzarella cheese. Repeat layers three times. Top with remaining sauce and mozzarella cheese. Sprinkle with feta cheese, garlic powder and herbs. Bake, covered, 40 minutes. Bake, uncovered, 15 minutes longer or until noodles are tender. Let stand 10 minutes before serving. Yield: 12 servings. Originally published as Artichoke Spinach Lasagna in Taste of Home's Holiday & Celebrations CookbookAnnual 2006, p45 Nutritional Facts 1 serving (1 piece) equals 269 calories, 14 g fat (7 g saturated fat), 49 mg cholesterol, 755 mg sodium, 22 g carbohydrate, 2 g fiber, 14 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Preheat oven to 350°. In a large saucepan, heat oil over medium-high heat.
2. Add onion and mushrooms; cook and stir until tender.
3. Add garlic; cook 1 minute longer. Stir in broth, artichokes, spinach and seasonings; bring just to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in Alfredo sauce; remove from heat.
4. Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with three noodles and 2/3 cup mozzarella cheese. Repeat layers three times. Top with remaining sauce and mozzarella cheese. Sprinkle with feta cheese, garlic powder and herbs.
5. Bake, covered, 40 minutes.
6. Bake, uncovered, 15 minutes longer or until noodles are tender.
7. Let stand 10 minutes before serving.
Nutrition Information:
covered percent of daily need
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