Project Description

Artichoke Spinach Lasagna

This white sauce variation of lasagna is delightful, and vegetarian.

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Artichoke Spinach Lasagna

Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Italian
Keyword: artichoke, lasagna, main dish, spinach, vegetarian
Servings: 12


  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 can vegetable broth
  • 1 tbsp chopped fresh (or 1 tsp dried) rosemary leaves
  • 1 14 oz. can artichoke hearts, drained and coarsely chopped
  • 1 pkg. frozen chopped spinach, thawed and squeezed to drain
  • 1 16 oz jar roasted garlic parmesan or Alfredo sauce
  • 9 lasagna noodles, uncooked
  • 3 cups shredded mozarella cheese
  • 1 4 oz pkg crumbled herb and garlic feta cheese


  • Preheat oven to 350 degrees
  • Spray 9x13 baking dish with cooking spray. Spray skillet with cooking spray and heat over medium heat.
  • Cook onion and garlic in skillet about 3 minutes, stirring occasionally, until onion is crisp–tender. 
  • Stir in broth and rosemary. Heat until boiling.
  • Stir in artichoke hearts and spinach; reduce heat. Cover and simmer for 5 minutes.
  • Stir in the pasta sauce.
  • Spread 1/4 of the artichoke mixture in the bottom of the baking dish; top with 3 noodles. Sprinkle with 3/4 cup mozzarella cheese.
  • Repeat layers 2 more times.Spread with remaining artichoke mixture and remaining cheese.
  • Cover and bake at 350 degrees for 40 minutes.
  • Uncover and bake about 15 minutes more until noodles are tender and lasagna is bubbly.
  • Let stand 10–15 minutes before serving.
  • Garnish with rosemary sprigs and lemon wedges.