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Artichoke Spinach Lasagna

This Artichoke Spinach Lasagna is a rich, cheesy, and flavor-packed vegetarian twist on classic lasagna — layered with creamy spinach, tender artichokes, herbs, and melty cheese for the ultimate comfort dish.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 8

Ingredients

  • Cooking spray
  • 9 uncooked lasagna noodles
  • 1 onion chopped
  • 4 cloves garlic chopped
  • 1 14.5 oz can vegetable broth
  • 1 tablespoon chopped fresh rosemary
  • 1 14 oz can marinated artichoke hearts, drained and chopped
  • 1 10 oz package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 28 oz jar tomato pasta sauce
  • 3 cups shredded mozzarella cheese divided
  • 1 4 oz package herb and garlic feta, crumbled

Instructions

  • Preheat oven to 350°F (175°C) and spray a 9×13-inch baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil.
  • Add lasagna noodles and cook for 8–10 minutes until al dente.
  • Drain noodles and set aside.
  • Spray a large skillet with cooking spray and heat over medium-high.
  • Sauté onion and garlic for 3 minutes until onion is tender-crisp.
  • Stir in vegetable broth and rosemary and bring to a boil.
  • Add artichoke hearts and spinach and reduce heat to low.
  • Cover and simmer for 5 minutes.
  • Stir in tomato pasta sauce and remove from heat.
  • Spread 1/4 of the artichoke mixture on the bottom of the prepared baking dish.
  • Top with 3 cooked noodles.
  • Sprinkle 3/4 cup mozzarella over the noodles.
  • Repeat layers two more times.
  • Finish with the remaining artichoke mixture and mozzarella.
  • Sprinkle crumbled feta evenly over the top.
  • Cover the dish with foil and bake for 40 minutes.
  • Remove foil and bake an additional 15 minutes until hot and bubbly.
  • Let lasagna stand 10 minutes before slicing and serving.

Notes

Ingredient Substitutions

  • Swap rosemary for thyme or Italian seasoning.
  • Use ricotta in place of feta for a creamier topping.
  • Try whole wheat lasagna noodles for extra fiber.

Make-Ahead & Storage

  • Assemble the lasagna a day ahead and bake when ready.
  • Store leftovers in the fridge for up to 4 days.
  • Freeze unbaked or baked lasagna for up to 3 months.

Serving Variations

  • Add sliced mushrooms for extra umami.
  • Use a spicy marinara for a kick.
  • Serve with garlic bread or a light salad.

Avoid Common Mistakes

  • Squeeze spinach dry to avoid watery layers.
  • Don’t oversauce — balance ensures neat, sliceable layers.
  • Let the lasagna rest before cutting for clean slices.