Spinach Artichoke Lasagna
The only way to improve spinach artichoke dip was to turn it into a lasagna. This comforting dish is a favorite at dinner parties and can be served stand alone or with grilled chicken.
Ingredients
- 12 No Cook Lasagna Noodles
- 1 Cup Mushrooms (Chopped)
- 6 Cloves Garrlic (Minced)
- 1 Onion Chopped
- 1 Tbsp Olive Oil
- 14.5 Ounce Chicken Broth (1 Can)
- 1 Can Artichoke Hearts (Drained and Chopped)
- 16 Ounce Frozen Spinach (Thawed and Chopped)
- 1 Tsp Crushed Rosemary
- 1/2 Tsp Nutmeg
- 1/2 Tsp Pepper
- 1 Jar Alfredo Sauce (16 Ounce)
- 4 Cup Mozzarella Cheese (Shredded)
- 1 Cup Feta Cheese (Crumbled)
- 1/4 Tsp Garlic Powder
- 1 Pinch Dried Oregano
- 1 Pinch Dried Parsley
- 1 Pinch Dried Basil
Instructions
- Preheat oven to 350 degrees
- In a large saucepan over medium high heat, heat the Olive Oil then cook the Onion and Mushrooms until tender (about 5 min)
- Add the Garlic and cook one more minute. Stir in the Spinach, Artichokes, Broth, Nutmeg, Rosemary, and Pepper. Bring the mixture to a boil then reduce the heat and simmer for five minutes. Add the alfredo and remove heat.
- Grease a 9x13 baking dish. Ladle and spread 1 cup of the sauce mixture into the bottom of the dish. Next, add a layer of Lasagna noodles and then sprinkle a layer of Mozzarella over the noodles.
- Repeat the previous step until you have created three layers of sauce, noodles, and cheese. Top the lasagna with any remaining sauce and mozzarella. Sprinkle the Feta Cheese over the top and sprinkle with Garlic Powder, Oregano, Parsley, and Basil
- Cover with aluminum foil and bake 40 minutes. Remove foil and bake an additional 15 minutes. Let stand 10 minutes before serving.