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.

    1519 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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