ARTICHOKE SPINACH LASAGNA

Artichoke Spinach Lasagna image

Friends of ours served this homey dish when we visited them in Maryland. We just had to get the recipe, and we have since added a few ingredients to make it even tastier. —Carole Rago, Altoona, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 17

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Ingredients

1 tablespoon olive oil
1 small onion, chopped
1/2 cup sliced fresh mushrooms
4 garlic cloves, minced
1 can (14-1/2 ounces) vegetable or chicken broth
1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 teaspoon dried rosemary, crushed
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 jar (16 ounces) roasted garlic Parmesan or roasted garlic Alfredo sauce
ASSEMBLY:
12 no-cook lasagna noodles
3 cups shredded part-skim mozzarella cheese
1 cup crumbled tomato and basil feta cheese or feta cheese
1/8 teaspoon garlic powder
1/8 teaspoon each dried oregano, parsley flakes and basil

Steps:

Preheat oven to 350°. In a large saucepan, heat oil over medium-high heat. Add onion and mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, artichokes, spinach, rosemary, nutmeg and pepper; bring just to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in Alfredo sauce; remove from heat., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and 2/3 cup mozzarella cheese. Repeat layers 3 times. Top with remaining sauce and mozzarella cheese. Sprinkle with feta cheese, garlic powder and herbs., Bake, covered, 40 minutes. Bake, uncovered, 15 minutes longer or until noodles are tender. Let stand 10 minutes before serving.

Nutrition Facts : Calories 269 calories, Fat 14g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 755mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

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