Spinach and artichoke lasagne

    1 hour 30 min

    This delicious vegetarian lasagne will be loved by everybody. Lasagne is layered with an artichoke-spinach sauce and mozzarella, before being topped with feta cheese and baked.

    1523 people made this

    Serves: 8 

    • cooking oil spray
    • 9 lasagne sheets
    • 1 onion, chopped
    • 4 cloves garlic, chopped
    • 415ml vegetable stock
    • 1 tablespoon chopped fresh rosemary
    • 300g marinated artichoke hearts, chopped
    • 285g frozen chopped spinach, thawed, drained and squeezed dry
    • 800g tomato-based pasta sauce, such as Dolmio
    • 340g grated mozzarella cheese, divided
    • 115g herb feta, crumbled

    Prep:20min  ›  Cook:1hr  ›  Extra time:10min resting  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4. Spray a 20x30cm or similar sized baking dish with cooking oil.
    2. Spray a large frying pan with oil and heat over medium-high heat. Saute onion and garlic for 3 minutes or until onion is tender-crisp. Stir in stock and rosemary; bring to the boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
    3. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 lasagne sheets. Sprinkle over 1/4 of the mozzarella. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
    4. 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 & ratings
    Average global rating:

    Reviews in English (1234)


    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 US | 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 US | Canada)


    I have made this recipe now several times, and it always comes out perfect. Even people who hate spinach love this recipe. I have found that no matter what type of noodles you use, you don't have to boil them with this recipe.  -  10 Jul 2003  (Review from Allrecipes US | Canada)