Artichoke Lasagna


(1 vote) 5 1

A different twist on an old Italian favorite... nutritious also.

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Rome, NY


  • 9 lasagna noodles
  • 2 tsp. olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 C. roasted peppers
  • 1/4 C. chopped fresh basil
  • 1 lb. frozen artichokes, partially thawed
  • 1 10 oz. box frozen spinach, partially thawed
  • 1 16 oz. jar prepared mushroom alfredo sauce
  • 1/2 lb. Italian breadcrumbs
  • 3 Tbs. grated parmesan cheese

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In large pot of boiling water, cook noodles for 10 minutes or until tender. Drain and rinse with cold water. Set aside.In large fry pan over medium heat, warm oil; add the onions and garlic; cook, stirring frequently for 2 to 3 minutes. Add the artichokes, spinach and peppers. Saute 3 minutes. Add basil and set aside.Preheat oven to 350 degrees. Coat 9x13 glass dish with spay. Spread one-third sauce in bottom of the baking dish; top with 3 of the noodles; spread with half of the artichoke mixture. Spoon one cup of sauce over artihoke mix. and sprinkle with 1/2 cup of the bread crumbs. Repeat procedure. Top with remaining noodles; spread with sauce. Cover with foil and bake for 30 minutes. Uncover and bake for 13 minutes more or until bubbly. Let stand for 10 minutes before serving.

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