Artichoke and Spinach Lasagne

    1 hour 30 minutes

    This is a fabulous lasagne made with an artichoke and spinach mixture which has been cooked with vegetable stock, onions and garlic. The mixture is layered with lasagne sheets, pasta sauce, mozzarella cheese and topped with crumbled feta.

    1523 people made this

    Serves: 8 

    • cooking spray
    • 9 uncooked lasagne sheets
    • 1 onion, chopped
    • 4 cloves garlic, chopped
    • 420ml liquid vegetable stock
    • 1 tablespoon chopped fresh rosemary
    • 1 (400g) tin marinated artichoke hearts, drained and chopped
    • 1 (250g) packet frozen chopped spinach, thawed, drained and squeezed dry
    • 1 (750g) jar tomato pasta sauce
    • 3 cups (340g) grated mozzarella cheese, divided
    • 120g herb and garlic feta, crumbled

    Preparation:20min  ›  Cook:1hour  ›  Extra time:10min cooling  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Spray a 20x30cm baking dish with cooking spray.
    2. Bring a large pot of lightly salted water to a boil. Add lasagne sheets and cook for 8 to 10 minutes or until al dente; drain.
    3. Spray a large frypan with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes or until onion is tender-crisp. Stir in stock and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
    4. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked lasagne sheets. Sprinkle 3/4 cup (85g) mozzarella cheese over sheets. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
    5. Bake covered for 40 minutes. Uncover and bake 15 minutes more or until hot and bubbly. Let stand 10 minutes before cutting.

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    Reviews in English (1235)


    I am a bit of a beginner when it comes to cooking, however i thought id give this one a try as my girlfriend is vegetarian. It turned out really really well, the only additions i made were to wack in a few mushies and also i didnt precook the pasta. As it baked in enough liquid to cook the pasta through quite well. Definately gonna be making this one again.  -  27 Oct 2010


    I would actually give this a 4.75, only because I found the lasagna to be very watery. Next time I would cut down on the broth. Great tasting, though, and leftovers just as good or better. I used homemade veg broth, which I do for everything. Very easy to make -- just keep all the ends of veggies that you have in a bag in the freezer (carrot ends, broccoli stalks, onion bits, etc). When you have enough to fill a pot, cover them with water and boil until the veggies have basically nothing left! Drain and keep the "broth." You can compost or throw out the soggy veggies, and then freeze the broth for when you need it. Great way to recycle old bits of veggies, and couldn't be healthier or more natural!  -  05 Mar 2006  (Review from Allrecipes USA and Canada)


    This recipe was wonderful! Some changes I made include: fresh basil instead of rosemary, fresh spinach instead of frozen, and alfredo sauce instead of tomato sauce. I also added chopped portobella mushrooms and a ricotta layer made up of ricotta cheese, 1 egg, mozzarella cheese, fresh parsley, and salt and pepper. I used no-cook noodles to counteract the amount of liquid that the other reviewers talked about. This came out AWESOME! Everyone loved it, and I will definitely make it again. So creamy and delicious!  -  08 Jun 2003  (Review from Allrecipes USA and Canada)