Artichoke, Mushroom and Spinach Lasagna


I woke up yesterday, yearning to make a meatless/veggie lasagna. I have no idea why this particular dish was pinpointed as the object of my affection, but knew I HAD to make it. I perused some of my saved recipes, and came across a few that looked delicious. So, I took one, altered it quite a bit and came up with this one, which I thought was amazingly scrumptious. I tried to be conscientious of the exact measurements I used… hopefully, that’s the case 😉

Artichoke, Mushroom & Spinach Lasagna

Ingredients

  • 2 tbsp. butter or olive oil
  • 9 no-boil lasagna noodles
  • 1/2 onion, chopped
  • 1/2 cup fresh mushrooms, chopped
  • 4 cloves garlic, minced
  • 1 (14.5 oz.) can vegetable broth
  • 1 tbsp. fresh rosemary, chopped
  • 2 tbsp. fresh basil, chopped
  • 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
  • 1 (15 oz.) container Ricotta cheese
  • 1 egg
  • 1 tsp. salt
  • 1 tsp. fresh ground pepper
  • 3 cups shredded mozzarella cheese, divided
  • 1 (4 oz.) package herb and garlic feta, crumbled

Veggie Lasagna

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Put butter or olive oil in a large skillet and heat on medium-high.
  3. Sauté onion, garlic and mushrooms for 5 minutes, or until onion is tender-crisp.
  4. Stir in broth, rosemary and basil, and bring to a boil.
  5. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
  6. Mix together, ricotta, egg, 2 cups of mozzarella cheese, salt and pepper in a bowl.
  7. Spread 1/4 of the sauce mixture in the bottom of the prepared baking dish; top with 3 cooked noodles.
  8. Add some big dollops of the ricotta/mozzarella mixture (using half) on top of the noodles, then more of the sauce.
  9. Repeat layers 2 more times, ending with sauce mixture and remaining mozzarella cheese. Sprinkle crumbled feta on top.
  10. Bake, covered, for 40 minutes. Uncover, and bake 10 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Cut Lasagna

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About Denise

My name is Denise and I love good food, but enjoy preparing it more. I spend a good portion of my free time searching recipes, experimenting in the kitchen and coming up with tasty creations. Some of my other favorite things are my pets, family, friends, traveling (especially to tropical destinations and Paris), the beach, music, movies, and shopping, to name just a few ;)
This entry was posted in Main Courses / Dinner, Recipes, Vegetarian and tagged , , , , , , , , . Bookmark the permalink.

2 Responses to Artichoke, Mushroom and Spinach Lasagna

  1. I am sooo in! I shall make this this week! Thank you for the continuous inspiration!

  2. Denise says:

    You’re very welcome! I’ll be anxious to hear how you like it 🙂

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