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Vegetarian Lasagna Recipe with Spinach & Artichokes

Vegetarian Lasagna Recipe with Spinach and Artichoke Hearts

Housewives of Frederick County
A delicious vegetarian lasagna recipe that includes no-boil lasagna noodles, spinach, artichoke hearts, mozzarella and feta cheeses for a scrumptious dinner entree.
Prep Time 30 mins
Cook Time 55 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine Italian
Servings 6 people


  • 9 ounces No-boil lasagna noodles

  • 1 large Onion, chopped
  • 4 cloves Garlic, minced
  • 1 3/4 cups Vegetable broth
  • 1 tbsp Fresh Rosemary, chopped
  • 14 ounces Artichoke hearts, chopped
  • 10 ounces Frozen, chopped Spinach, thawed, drained, & squeezed dry
  • 28 ounces Meatless pasta sauce
  • 3 cups Mozzarella cheese, shredded
  • 4 ounces Feta cheese, crumbled
  • 1 dash Olive oil


  • Preheat oven to 350 degrees.
  • Grease lasagna dish with olive oil.
  • Spray large skillet with cooking spray and heat on medium high.
  • Saute onion and garlic for 3 minutes until onion is tender crisp.
  • Stir broth and rosemary and bring to a boil.
  • Stir in artichoke hearts and spinach.
  • Reduce heat, cover and simmer for 5 minutes.
  • Stir in pasta sauce.
  • Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish.
  • Then top with 5 no-boil lasagna noodles.
  • Sprinkle 3/4 cup mozzarella cheese over noodles.
  • Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese.
  • Sprinkle crumbled feta on top.
  • Bake, covered for 40 minutes.
  • Uncover and bake an additional 15 minutes, or until hot and bubbly.
  • Let stand 10 minutes before cutting.
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