Artichoke Lasagna

Vegetable Lasagna with Artichokes and spinach - vegetarian recipe

Ever since my sister told me about buying frozen artichoke hearts, I have been taken with the idea of making an artichoke lasagna. I ended up making  artichoke lasagna several different ways because I wasn’t quite sure how I wanted to make it. I kept playing around with the concept until I created a recipe that was delicious and easy enough to make it into my “keeper” file.

Every variation  has been amazingly delicious, but the recipe I am sharing is the easiest and most frugal one that I came up with. Because the veggies naturally release liquid while cooking, you can put the noodles in uncooked and they will absorb the extra liquid. Instead of making a separate sauce and a vegetable layers, I combined the two to make it easier to assemble and one less pan to wash.

Artichoke Lasagna
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1¾ cups (or 15 ounce can) tomato sauce
  • 2 cups (or 14.5 oz. can) diced tomatoes
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 tablespoon sugar
  • 1 cup julienned carrots
  • 1 (14 ounce) package frozen artichoke hearts, thawed, drained and chopped
  • 10 ounce frozen spinach, thawed and drained
  • 9 uncooked lasagna noodles (use brown rice noodles to make this gluten-free)
  • 3 cups shredded mozzarella cheese, divided
  • 1 – 16 ounce container cottage cheese
  • ¼ cup+ chives, diced
  • ⅓ cup Parmesan cheese
  1. In a large pot, combine tomato sauce, diced tomatoes, onion, garlic, spices, sugar, and carrots. Cook over a medium flame until it reaches a boil.
  2. Lower the flame and add artichoke hearts and spinach and simmer until the veggies are heated through. Remove from flame.
  3. In a bowl mix together 2 cups of the mozzarella cheese, cottage cheese, and chives.
  4. In a large greased 13 x 9 spread ~ 1 cup of the tomato mixture.
  5. Place 3 uncooked lasagna noodles on top of tomato mixture.
  6. Layer ⅓ of the tomato mixture on top of the noodles. Layer ½ of the cheese mixture on top of the tomato mixture.
  7. Repeat noodles, tomato mixture, cheese mixture.
  8. Repeat noodles and tomato mixture.
  9. Place remaining cup of mozzarella over the tomato mixture. Sprinkle Parmesan cheese over the top. Sprinkle a few chives on top of the cheese.
  10. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and bake for an additional 15 minutes.
  11. Let sit for 10 minutes before cutting and serving.


More Recipes Using Artichokes:

Sonoma Chicken and Artichokes

Chicken and Artichoke Pizza

Steak and Artichoke Frittata

This recipe is shared with Gluten-Free Wednesdays and the Hearth and Soul Hop.

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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.


  1. Alea, this looks and sounds really tasty. With the weather getting cooler, lasagna will definitely make it back on the menu, though I am in search of new GF pasta sheets. I have really liked the quinoa pasta I’ve tried better than the rice pastas, but haven’t seen any in lasagna noodles as yet. The search is on!

  2. This looks good, Alea. Thanks for sharing it for this month’s pasta theme.

  3. Your Artichoke Lasagna really does look delicious, Alea. I like the addition of the spinach too.

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