Spinach & Artichoke Vegetarian Lasagna Made Easy

If you want a lasagna that’s full of flavor but totally meat-free, this vegetarian lasagna fits the bill. It’s layered with tender noodles, savory marinated artichokes, fresh spinach, and a rich combo of mozzarella and herb-garlic feta cheese. This recipe is perfect for anyone looking for a comforting dish that’s packed with veggies and easy to make.

Ingredients to make this Vegetarian Lasagna

• Cooking spray

• 9 uncooked lasagna noodles

• 1 onion, chopped

• 4 cloves garlic, chopped

• 1 (14.5 oz) can vegetable broth

• 1 tablespoon fresh rosemary, chopped

• 1 (14 oz) can marinated artichoke hearts, drained and chopped

• 1 (10 oz) package frozen chopped spinach, thawed, drained, and squeezed dry

• 1 (28 oz) jar tomato pasta sauce

• 3 cups shredded mozzarella cheese, divided

• 1 (4 oz) package herb and garlic feta, crumbled

Instructions

1. Preheat your oven to 375°F (190°C) and spray a 9×13 inch baking dish with cooking spray.

2. Cook the lasagna noodles in boiling water until just tender (al dente), then drain and set aside.

3. In a large pan over medium heat, add a little cooking spray and sauté the chopped onion and garlic until soft and fragrant, about 3-4 minutes.

4. Pour in the vegetable broth and add the rosemary, stirring it all together. Then add the chopped artichokes and spinach. Cook for a few more minutes until everything is heated through. Remove from heat.

5. Now start assembling your lasagna. Spread about a cup of tomato sauce on the bottom of the baking dish. Layer three noodles over the sauce.

6. Spread half of the veggie mixture over the noodles. Sprinkle with one cup of mozzarella and half of the feta cheese.

7. Repeat the layers: noodles, tomato sauce, veggies, mozzarella, and feta.

8. Top with the last three noodles, cover with the remaining tomato sauce, and finish with the rest of the mozzarella.

9. Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly.

10. Let the lasagna rest for 10 minutes before cutting and serving.

Prep and Cooking Time

• Prep: 20 minutes

• Cooking: 45 minutes

• Total: About 1 hour 5 minutes

Nutrition Info (per serving, about 8 servings) about this Vegetarian Lasagna

• Calories: 320

• Protein: 18g

• Carbs: 35g

• Fat: 12g

• Fiber: 5g

• Sodium: 600mg

FAQ

Can I use fresh spinach instead of frozen?
Yes, just use about 6 cups of fresh spinach. Cook it down until wilted and squeeze out any extra water before adding.

Do I have to boil the noodles first?
Yes, boiling the noodles first makes sure they cook perfectly in the oven.

Is this recipe vegan?
Not as-is, but you can swap out the cheeses with vegan versions to make it vegan-friendly.

Can I prepare this ahead of time?
Absolutely! Assemble it the day before, keep it covered in the fridge, and bake it when you’re ready.

This vegetarian lasagna is a perfect mix of creamy cheese, fresh veggies, and hearty noodles. It’s great for a cozy dinner or feeding a group without any meat. Give it a try, it’s easy, tasty, and hits all the right spots.

Source: www.allrecipes.com