Artichoke Spinach Lasagna
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 12
  • 9 lasagna noodles - uncooked
  • 1 onion - chopped
  • 4 cloves of garlic - chopped
  • 1 can vegetable/chicken broth
  • 1 tsp Italian seasoning
  • 1 (14 oz) can of marinated chopped artichoke hearts - drained
  • 1 pkg of frozen spinach - thawed and drained
  • 1 jar of tomato pasta sauce (any flavoring you would like)
  • 3-4 cups of mozzarella cheese
  • 1 (4 oz) pkg of feta cheese
  1. First preheat your oven to 350 degrees. Next you will need to boil a large pot of water to cook the lasagna noodles according to the package directions. Once they have cooked thoroughly, set aside. Next chop up the onion and add to a frying pan along with the chopped garlic cloves. Saute until tender.
  2. Once the onions are tender, stir in the broth and Italian seasoning. Bring to a boil.
  3. Next, chop up the artichoke hearts to be added to the onion mixture along with the spinach.
  4. Once the artichoke hearts and spinach have been added, mix well. Then reduce the heat and allow to simmer for 5 minutes.
  5. Once the mixture has heated through, add the tomato pasta sauce and mix.
  6. After the sauce has heated through, you are ready to begin layering! Spray your 9x13 pan with cooking spray and start with a layer of 3 noodles on the bottom. Next, spoon our a layer of the artichoke spinach mixture.
  7. After the noodles have been coated with a layer of the sauce mixture, spread a layer of the mozzarella cheese.
  8. Continue this layering pattern until you reach the top. After the last mozzarella layer, you will add the feta cheese on the top.
  9. Then you are ready to bake! Cover the pan with foil, and bake at 350 degrees for 40 minutes. The pull the cover off and bake for an additional 15 minutes. The cheese should be nice and melted and bubbly!
  10. Allow to cool for 10 minutes, then serve!
  11. The leftovers can be easily cut up into single sized portions, placed in plastic containers and frozen for easy reheating another night!
Recipe by Bulk Freezer Cooking at