Creamy Artichoke and Spinach Lasagna
This creamy and comforting Artichoke and Spinach Lasagna features layers of tender noodles, a rich and flavorful veggie-packed filling, and melted cheeses for a delightful baked pasta dish.
Instructions
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1
Preheat oven to 350°F. In a large saucepan, heat olive oil over medium-high heat. Add the chopped onion and sliced mushrooms; cook and stir until tender. Add the minced garlic and cook for 1 minute longer.
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2
Stir in the vegetable or chicken broth, drained and chopped artichoke hearts, thawed and squeezed dry spinach, crushed dried rosemary, ground nutmeg, and black pepper. Bring the mixture just to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
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3
Remove the saucepan from heat and stir in the roasted garlic Alfredo sauce.
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4
Spread 1 cup of the sauce mixture into a greased 13x9-inch baking dish. Layer with 3 lasagna noodles and 2/3 cup of the shredded mozzarella cheese. Repeat the layers 3 times.
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5
Top the lasagna with the remaining sauce and mozzarella cheese. Sprinkle the crumbled feta cheese, garlic powder, dried oregano, parsley, and basil over the top.
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6
Bake the lasagna, covered, for 40 minutes. Then bake it, uncovered, for 15 minutes longer or until the noodles are tender. Let the lasagna stand for 10 minutes before serving.
Nutrition Information
Per serving (based on 8 servings)
Nutrition information is automatically calculated and should be considered an estimate.
