Artichoke-Spinach Lasagna

For days when you want a meatless meal, this cheesy, vegetable-packed lasagna fits the bill.

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4.5 by 4 people

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  • Makes: 8 servings
  • Prep: 30 mins
  • Bake: 55 mins 375°F
  • Stand: 10 mins

Artichoke-Spinach Lasagna

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4.5 by 4 people

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Directions

  1. Cook pasta according to package directions until tender but still firm. Drain noodles; rinse with cold water and drain well. Set aside.
  2. Meanwhile, lightly coat a large skillet with cooking spray. Add the onion and garlic and cook over medium heat for 3 minutes. Stir in broth and rosemary; bring to boiling. Stir in artichoke hearts and spinach; remove from heat.
  3. Lightly coat a 3-quart rectangular baking dish with cooking spray. Spread 1/2 cup of the spaghetti sauce evenly in bottom of dish. Arrange three of the lasagna noodles over the sauce. Layer with half of the spinach mixture and sprinkle with 3/4 cup of the mozzarella cheese. Spoon 3/4 cup of the sauce over the cheese. Sprinkle the feta cheese over the sauce. Repeat layers with three more noodles, remaining spinach mixture, 3/4 cup mozzarella cheese, and 3/4 cup of the spaghetti sauce. Top with remaining noodles. Spoon remaining spaghetti sauce over the top. Sprinkle with remaining mozzarella cheese.
  4. Cover and bake in a 375 degree F oven for 40 minutes. Uncover and bake about 15 minutes more or until mixture is heated through. Let stand 10 minutes before serving. Makes 8 servings.

From the Test Kitchen

Prepare lasagna as directed through Step 3. Cover with plastic wrap, then foil, and refrigerate up to 24 hours. To serve, remove plastic wrap. Bake, covered with foil, in a 375 degree F oven for 45 minutes. Uncover and bake 20 to 25 minutes more or until mixture is heated through. Let stand 10 minutes before serving.

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Nutrition Facts (Artichoke-Spinach Lasagna)

  • Per serving:
  • 322 kcal ,
  • 11 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 37 mg chol. ,
  • 1145 mg sodium ,
  • 38 g carb. ,
  • 7 g fiber ,
  • 6 g sugar ,
  • 21 g pro.
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