Artichoke Spinach Lasagna
A great option for vegetarian lasagna. You will greatly enjoy the mix of vegetables in this dish! Note: pasta sauce can be a white or red but I have found that if I'm freezing it, that the red works out best for me...none the less, I believe the original recipe does call for a white sauce.
A great option for vegetarian lasagna. You will greatly enjoy the mix of vegetables in this dish! Note: pasta sauce can be a white or red but I have found that if I'm freezing it, that the red works out best for me...none the less, I believe the original recipe does call for a white sauce.
- 1 onion, chopped
- cooking spray
- 9 uncooked lasagna noodles
- 4 garlic cloves chopped
- 14 1/2 oz can vegetable broth
- 1 tablespoon chopped fresh rosemary
- 14oz can marinated artichoke hearts drained and chopped
- 10oz package frozen chopped spinach thawed, drained and squeezed dry
- 28oz ounce) jar pasta sauce
- 3 cups shredded mozzarella cheese divided
- 4oz package feta cheese with garlic and herbs crumbled
- Carbohydrate 26.2585898096092 g
- Cholesterol 60.9643996943824 mg
- Fat 9.63899730584671 g
- Fiber 0.0778444006826354 g
- Protein 17.5181464231348 g
- Saturated Fat 5.72021276838526 g
- Serving Size 1 1 Serving (97g)
- Sodium 352.019809471766 mg
- Sugar 26.1807454089266 g
- Trans Fat 0.727070766027905 g
- Calories 263 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a 9x13 inch baking dish with cooking spray.
- 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.
- 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.
- 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.
- Bake, covered, for 40 minutes.
- Uncover, and bake 15 minutes more, or until hot and bubbly.
- Let stand 10 minutes before cutting.
- To freeze: Bake, cool, wrap well, and label. freeze up to 2 months. *Note: You can assemble and freeze without cooking and cook on the day to be eaten!
- To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.
Golden mozzarella bubbles at the edges while pungent garlic and herbaceous rosemary release volatile aromatic compounds through layers of tender pasta and tangy feta. Achieving structural integrity in a vegetable-heavy baked pasta requires rigorous moisture management, particularly when dealing with water-dense greens and marinated hearts. Because vegetables release cellular water during baking, controlling the liquid balance dictates whether the final slices hold their shape or collapse into a soup.
- Thoroughly squeeze thawed spinach in a clean kitchen towel until no additional liquid drips out, preventing excess water from diluting the sauce during the 40 minutes of covered baking at 350 degrees Fahrenheit.
- Drain the marinated artichokes completely through a wire mesh strainer to remove residual oil that might otherwise prevent the vegetable broth and pasta sauce from binding cohesively.
- Judge doneness visually by observing the cheese and edges rather than piercing the center with a probe; look for deeply bubbling sauce around the perimeter of the 9x13 inch baking dish and a light golden brown hue across the mozzarella and crumbled feta during the final 15 minutes of uncovered baking.
- Allow the lasagna to rest undisturbed for exactly 10 minutes prior to slicing, giving the melted dairy proteins time to cool and set into a stable gel matrix that supports clean portioning.
- Freeze the fully baked and cooled dish for up to 2 months, or assemble the layers raw and freeze for future baking sessions by allowing an extra 30 minutes of oven time if cooking straight from frozen.
Proper resting time transforms a loose casserole into neat squares. Mastering moisture extraction keeps the vegetable layers vibrant without sacrificing structural cohesion.
