Spinach-Artichoke Lasagna

Prep: 18 minutes; Cook: 40 minutes; other: 5 minutes

Convenient ingredients are quickly stirred together and layered with no-boil noodles to create a satisfying meatless one-dish meal that's perfect for any busy weeknight menu.

Yield: 6 servings
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 338
  • Fat: 12.8g
  • Saturated fat: 6.9g
  • Protein: 21.7g
  • Carbohydrate: 35.8g
  • Fiber: 3.3g
  • Cholesterol: 74mg
  • Iron: 2.3mg
  • Sodium: 874mg
  • Calcium: 444mg

Ingredients

  • 3 tablespoons grated Parmesan cheese, divided
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon bottled minced garlic
  • 1 (15-ounce) container part-skim ricotta cheese
  • 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 large egg, lightly beaten
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup (2 ounces) shredded sharp provolone cheese
  • 1 (25.5-ounce) jar Italian herb pasta sauce (such as Muir Glen Organic)
  • Cooking spray
  • 1/2 (8-ounce) package precooked no-boil lasagna noodles (6 noodles)

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Combine 2 tablespoons Parmesan cheese and next 6 ingredients in a bowl; stir well. Combine mozzarella cheese and provolone cheese in a small bowl; toss well.
  3. 3. Spread 1/3 cup pasta sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with half of spinach mixture, 1/2 cup shredded cheese mixture, and 3/4 cup pasta sauce. Arrange 2 noodles over sauce, and top with remaining spinach mixture and 3/4 cup pasta sauce. Top with remaining 2 noodles; spread remaining pasta sauce over noodles.
  4. 4. Cover tightly with foil; bake at 350° for 30 minutes. Uncover; sprinkle with remaining 1/2 cup shredded cheese mixture and remaining 1 tablespoon Parmesan cheese. Bake, uncovered, an additional 10 minutes or until cheese melts. Let stand 5 minutes before serving. Cut into 6 equal portions.
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