Jefferson County Recipe of the Day: Artichoke Spinach Lasagna

Here’s a delicious vegetarian dish, even for meat-lovers!

Artichoke Spinach Lasagna


1/2 cup chopped onion
1 tablespoon olive oil
4 garlic cloves, minced
1 – 14 1/2 ounce can of vegetable or chicken broth
1 teaspoon dried rosemary, crushed
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 – 14 ounce can of water-packed artichoke hearts, rinsed, drained and quartered
1 -10-ounce package of frozen chopped spinach, thawed and squeezed dry
1/2 cup sliced fresh mushrooms
1 – 16-ounce jar of roasted garlic Alfredo or Parmesan and mozzarella pasta sauce
12 no-cook lasagna noodles
3 cups shredded part-skim mozzarella cheese, divided
1 cup crumbled tomato and basil feta cheese or feta cheese
1/8 teaspoon garlic powder
1/8 teaspoon each dried oregano, parsley flakes, and basil


~Preheat oven at 350°.

~In a large saucepan, saute onion in oil for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the broth, rosemary, nutmeg, and pepper. Bring to a boil. Add the artichokes, spinach, and mushrooms. Reduce heat; cover and simmer for five minutes.

~Stir in pasta sauce.

~Spread 1 cup sauce mixture into a greased 13-in. x 9-in. baking dish. Top with three noodles and 3/4 cup mozzarella cheese. Repeat layers three times. Top with remaining sauce mixture and mozzarella cheese.

~Sprinkle with feta cheese, garlic powder, oregano, parsley, and basil. Cover and bake for 40 minutes.

~Uncover; bake 15 minutes longer or until heated through.

~Let stand for 10 minutes before cutting.

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