As I’ve mentioned, we love our veggies around here! After years spent making spinach lasagna, I decided one day to try other vegetables with the spinach … the only one that worked well for us was artichokes and it has been a family fave for years now. See a photo and get the recipe below.

SpinachArtiLasagna L

Artichoke Spinach Lasagna

Artichoke Spinach Lasagna Recipe

You will need:

  • 9×13 baking dish
  • pot for boiling noodles
  • large skillet
  • cooking spray (I prefer Pam)
  • 9-10 lasagna noodles (I cook 10, as I usually manage to break or mangle at least one!)
  • 1 medium onion, diced
  • 1 can vegetable broth (14-15 oz size)
  • 1 jar spaghetti or pasta sauce (meatless)
  • 1 can artichoke hearts, drained and sliced (one is all you need but I use 2 cans … we love artichokes)
  • 1 package frozen spinach, 10 oz. size (I truly believe Birds Eye is best frozen spinach … never any sand particles!)
  • 4 oz package of crumbled garlic and herb feta cheese
  • 3 Cups mozzarella cheese, shredded and divided
  • 3/4 Tbsp fresh rosemary (chopped fine)
  • 3-4 cloves of garlic minced or chopped

Optional: Mushrooms


The first thing I do is thaw, rinse and drain spinach. Make sure you squeeze it dry! Next, get your water boiling for noodles … add a bit of salt to pot and don’t over cook! Remember to drain as soon as they are done!

Preheat oven to 350 degrees, spray baking dish well with Pam.

Spay skillet with a hefty dose of cooking spray and over medium high heat, saute onion and garlic for 2-3 minutes.

Add rosemary and broth slowly and stir. Follow that with the artichokes and spinach, reduce heat to medium or medium low, cover and simmer for 5-6 minutes. Next, add the pasta sauce, stir, cover and simmer for about 1 more minute.

Now for the fun!

Pour 1/4 Cup of mixture into baking dish and top with 3 noodles. Sprinkle about 3/4 cup of mozzarella on noodles. Repeat this twice . You will end with the artichoke/spinach mixture and mozzarella on top. Now sprinkle all the feta cheese on top of this. It’s ready to cover and bake for about 35-40 minutes. Uncover and cook for 13-15 more minutes. Remove from oven and let stand for at least 10-12 minutes before trying to cut and serve. Garnish with Parsley if desired.

Goes well with garlic bread or rolls and a nice side salad! Enjoy!