I stole this recipe for Artichoke Spinach Lasagna from the Betty Crocker mobile app. July 29th is National Lasagna Day! Instead of a more traditional lasagna, I decided to post this recipe for Artichoke Spinach Lasagna. Spinach and artichokes cooked in Alfredo sauce are layered with lasagna noodles and mozzarella cheese. Chicken and mushrooms were added to the original recipe to make this a more filling dish. Happy National Lasagna Day (to see more Food Holidays click National Food Holidays)!
Cook 1 lb chicken breasts in skillet with 1 tsp Italian seasoning and 8 oz fresh sliced mushrooms, turning the chicken to brown on all sides (about 3 min per side).
Remove chicken and shred pieces and return to skillet.
Add ½ cup chopped onion and 4 minced cloves of garlic; cook about 3 minutes, stirring occasionally. Stir in 14 oz chicken broth and 1 tsp dried rosemary, heat to boiling.
Stir in 14 oz chopped artichoke hearts and 10 oz frozen spinach (that has been thawed and drained), reduce heat.
Cover; simmer 5 minutes.
Stir in 15 oz jar roasted garlic Parmesan or Alfredo pasta sauce.
Spread ¼ artichoke mixture in bottom of a 13×9 baking dish.
Top with 4 uncooked lasagna noodles, I cut one noodle with kitchen shears to fit in the pan.
Sprinkle with ¾ cup of mozzarella cheese.
Repeat layers twice. Spread with remaining artichoke mixture. Sprinkle with remaining ¾ cup mozzarella cheese. Sprinkle with 4 oz crumbled herb-garlic feta cheese.
Cover and bake 40 minutes at 350 F. Uncover and bake 15 minutes longer or until noodles are tender and lasagna is bubbly.
Let stand 10-15 minutes before cutting.
Artichoke Spinach Lasagna
Spinach and artichokes cooked in Alfredo sauce are layered with lasagna noodles and mozzarella cheese. Chicken and mushrooms can be added to make this lasagna more filling. A great twist on traditional lasagna and a great way to celebrate National Lasagna Day!
Ingredients
- 1 medium onion chopped (½ cup)
- 4 cloves garlic finely chopped
- 1 can 14 oz vegetable or chicken broth
- 1 tbsp chopped fresh or 1 tsp dried rosemary leaves
- 1 can 14 oz artichoke hearts, drained, coarsely chopped
- 1 box 9 oz frozen chopped spinach, thawed, squeezed to drain
- 1 jar 15 – 17 oz roasted garlic Parmesan or Alfredo pasta sauce
- 9 uncooked lasagna noodles
- 3 cups shredded mozzarella cheese 12 oz
- 1 package 4 oz crumbled herb-garlic feta cheese (1 cup)
Instructions
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Heat oven to 350 F. Spray 13x9 baking pan.
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Spray 12 inch skillet with cooking spray; heat over medium high heat. Add onion and garlic; cook about 3 minutes, stirring occasionally, until onion is crisp tender. Stir in broth and rosemary, heat to boiling. Stir in artichokes and spinach, reduce heat. Cover; simmer 5 minutes. Stir in pasta sauce.
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Spread ¼ artichoke mixture in bottom of baking dish; top with 3 noodles. Sprinkle with ¾ cup of mozzarella cheese. Repeat layers twice. Spread with remaining artichoke mixture. Sprinkle with remaining cheese. Sprinkle with feta cheese.
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Cover and bake 40 minutes. Uncover and bake 15 minutes longer or until noodles are tender and lasagna is bubbly. Let stand 10-15 minutes before cutting.
Recipe Notes
A 10 oz box of frozen spinach was used; I can’t find a 9oz box. 12 noodles in total were used, 4 per layer; three noodles weren’t enough to cover the pan. Gently cut the fourth noodle with kitchen shears to fit the pan. I say gently, since they are uncooked, you don’t want them to completely crack and break. Whole wheat lasagna noodles were substituted for traditional noodles. I added chicken and mushrooms to this recipe to make it a more filling meal. Chicken and fresh mushrooms were cooked in a sprayed skillet with Italian seasoning sprinkled on the chicken. Cook the chicken about 3 minutes per side. If the chicken is not fully cooked, don’t worry, the chicken will cook more in the oven. Remove the chicken from the pan and shred or cut into bite size pieces then return the chicken to the pan. Then I continue with the beginning of the recipe.