Monday, January 14, 2008

Artichoke Spinach Lasagna

When I first found this recipe, I was looking for a dish to prepare for some friends of ours that were vegetarians. I got all the ingredients because it sounded so good to me. Matt saw the artichokes on the counter and said, "WHAT are THESE!?!?" The conversation that followed went something like this...

Matt: "WHAT are these?!?!"

Sugarbear: "They are marinated artichokes. When Nate and Julie come, I am making spinach and artichoke lasagna."

Matt: "Well, I am not going to eat it!"

Sugarbear: "WHY not?!?!"

Matt: "Because I don't EAT artichokes. I don't like them."

Sugarbear: "Have you ever HAD them before?"

Matt: "no..."

Well. I made it anyway. And know what? After the first bite-he proclaimed this to be his FAVORITE lasagna...even beating out (brace yourselves...) MEAT lasagna! So-even if you can't bear the thought of eating artichokes, this recipe might just surprise you. It did Matt!

Here it is, courtesy of

  • 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


  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 and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
  4. 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.
  5. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Posted by Picasa


Kelli said...

Oh, I am definitely making this! YUM!!!!


Anonymous said...

Looks yummy! I have tried several of your recipes. I am the one who requested a granola recipe. Yours was great. I make cute little granola packages for some Christmas gifts. Everyone loved them. Of course, I ate the most. Do you have any suggestions for easy meals or ones that freeze well. We are starting a Compassion group at church to help new moms, families with illnessess etc. that might need some help with a meal or two. Any ideas?

Crystal in Pahrump

Rebecca said...

Thanks for the questions Crystal. I have been contemplating starting a category called Freezer Pleasers, maybe I will go ahead and do that.

That is great to have something for illnesses and new moms. Our old church did something like that and it was always VERY appreciative. Lasagna's are a really good thing to do. One thing that not many people realize is that you don't need to cook your noodles if you keep the lasagna overnight-and that is using normal noodles, not the 'no cook' ones.

Another great thing is soup and homemade bread. Not many people enjoy the pleasures of homemade bread so they really enjoy rolls, biscuits or bread that is shared.

I will keep your suggestions in mind and try and post a few recipes for giving and for the freezer. I am so glad you enjoyed the granola! I love suggestions because it helps me to think 'out of the box'.

SighsofmyLife said...

Delicious! Made this last night and everybody loved it. Of course, they all said they like meat lasagna better, but that this was good. Three of them suggested adding mushrooms to it also.

Shelly said...

Looks easy and delicous!