Vegetarian Lasagna Recipe with Spinach and Artichoke Hearts
A delicious vegetarian lasagna recipe that includes no-boil lasagna noodles, spinach, artichoke hearts, mozzarella and feta cheeses for a scrumptious dinner entree.
Ingredients
- 9 ounces No-boil lasagna noodles
- 1 large Onion, chopped
- 4 cloves Garlic, minced
- 1 ¾ 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
Instructions
- 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.