Artichoke-Spinach Lasagna

Vegetarian
Health score
20%
Artichoke-Spinach Lasagna
90 min.
8
408kcal

Suggestions


Indulge in a delightful culinary experience with our Artichoke-Spinach Lasagna, a vegetarian masterpiece that promises to satisfy your cravings while keeping your meals wholesome and nutritious. This dish is perfect for any occasion, whether it's a cozy family dinner, a gathering with friends, or a special celebration. With its rich layers of flavor and creamy textures, this lasagna is sure to impress even the most discerning palates.

Imagine the aroma of sautéed onions and garlic wafting through your kitchen as you prepare this delectable dish. The combination of tender artichoke hearts and vibrant spinach creates a colorful and nutritious filling, while the roasted garlic Parmesan sauce adds a luxurious touch. Each layer of uncooked lasagna noodles absorbs the flavors beautifully, resulting in a comforting and hearty meal that is both satisfying and nourishing.

Not only is this Artichoke-Spinach Lasagna a feast for the senses, but it also boasts a balanced caloric profile, making it a guilt-free indulgence. With 408 calories per serving, you can enjoy a generous portion without compromising your dietary goals. Plus, it's easy to prepare and can be made ahead of time, allowing you to spend more time with your loved ones and less time in the kitchen.

So gather your ingredients, preheat your oven, and get ready to create a dish that will become a staple in your home. Your taste buds will thank you!

Ingredients

  • 0.5 cup onion chopped
  • cloves garlic finely chopped
  • 14 oz vegetable stock canned
  • tablespoon rosemary dried fresh chopped
  • 14 oz artichoke hearts drained coarsely chopped canned
  • oz spinach frozen thawed chopped
  • 15 oz alfredo sauce 
  •  lasagne pasta sheets uncooked
  • 12 oz mozzarella cheese shredded
  • oz feta cheese crumbled (1 cup)
  • sprigs rosemary 
  • serving lemon wedges 

Equipment

  • frying pan
  • oven
  • baking pan
  • glass baking pan

Directions

  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. Spray 12-inch skillet with cooking spray; heat over medium-high heat.
  3. Add onion and garlic; cook about 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in broth and rosemary.
  4. Heat to boiling. Stir in artichokes and spinach; reduce heat. Cover; simmer 5 minutes. Stir in pasta sauce.
  5. Spread 1/4 of the artichoke mixture in bottom of baking dish; top with 3 noodles.
  6. Sprinkle with 3/4 cup of the mozzarella cheese. Repeat layers twice.
  7. Spread with remaining artichoke mixture; sprinkle with remaining mozzarella cheese.
  8. Sprinkle with feta cheese.
  9. Cover and bake 40 minutes. Uncover and bake about 15 minutes longer or until noodles are tender and lasagna is bubbly.
  10. Let stand 10 to 15 minutes before cutting.
  11. Garnish with rosemary sprigs and lemon wedges.

Nutrition Facts

Calories408kcal
Protein18.87%
Fat49.11%
Carbs32.02%

Properties

Glycemic Index
45.44
Glycemic Load
10.53
Inflammation Score
-10
Nutrition Score
20.731304313826%

Flavonoids

Eriodictyol
0.03mg
Hesperetin
0.03mg
Isorhamnetin
0.5mg
Kaempferol
0.07mg
Myricetin
0.03mg
Quercetin
2.06mg

Nutrients percent of daily need

Calories:408kcal
20.4%
Fat:21.98g
33.82%
Saturated Fat:11.96g
74.76%
Carbohydrates:32.25g
10.75%
Net Carbohydrates:29.24g
10.63%
Sugar:3.58g
3.98%
Cholesterol:81.08mg
27.03%
Sodium:1193.38mg
51.89%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:19.01g
38.02%
Vitamin K:119.97µg
114.26%
Vitamin A:4201.33IU
84.03%
Selenium:31.45µg
44.93%
Calcium:340.79mg
34.08%
Manganese:0.57mg
28.65%
Phosphorus:278.87mg
27.89%
Vitamin B12:1.21µg
20.15%
Vitamin B2:0.34mg
19.75%
Folate:62.19µg
15.55%
Zinc:2.32mg
15.44%
Magnesium:53.78mg
13.44%
Fiber:3.01g
12.05%
Vitamin B6:0.21mg
10.53%
Iron:1.42mg
7.86%
Copper:0.16mg
7.8%
Vitamin E:1.07mg
7.13%
Potassium:245mg
7%
Vitamin B1:0.1mg
6.79%
Vitamin B3:0.91mg
4.53%
Vitamin C:3.19mg
3.87%
Vitamin B5:0.38mg
3.84%
Vitamin D:0.23µg
1.51%