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Spinach-Artichoke Lasagna, Fresh Watermelon

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Spinach-Artichoke Lasagna is a fun and tasty take on traditional lasagna that you’ll love.

Spinach-artichoke lasagna

Spinach-Artichoke Lasagna, Fresh Watermelon

Course: Dinner, Main Dish
Cuisine: Italian
Recipe Type: 90/10 Regular, 90/10 Vegetarian
Author: Heidi Boortz
Servings : 8

Ingredients

Spinach Artichoke Lasagna

  • 1 Tbsp extra virgin olive oil
  • 1 onion diced
  • 2 Tbsp bottled minced garlic
  • 10 oz baby spinach fresh
  • 1 can artichoke hearts 15 oz, in water, drained, chopped
  • 1 tsp dried rosemary
  • 32 floz vegetable broth
  • 1 head cauliflower
  • 1/2 cup parmesan cheese grated
  • 1 tsp salt
  • 9 brown rice lasagna noodles uncooked
  • 16 oz mozzarella grated
  • 4 oz feta cheese crumbled

Fresh Watermelon

  • 2 lb watermelon fresh

Instructions

Spinach Artichoke Lasagna

  • Preheat oven to 350. Spray 13X9 inch glass baking dish with cooking spray.
  • Heat oil in large skillet. Add onion and garlic. Cook 2 minutes, stirring occasionally. Add spinach, artichokes, rosemary, and broth. Bring to a boil. Cook 10 minutes or until spinach is wilted.
  • Chop cauliflower. In a separate pot, boil cauliflower until soft.
 Combine cooked cauliflower, parmesan, salt, and 1 c. of the spinach liquid in a blender. Process until smooth.
  • Add cauliflower mixture to spinach mixture. Stir well.
 Spread 2 c. of the cauliflower mixture in the bottom of the prepared dish. Top with 3 noodles. Top with 1 c. mozzarella cheese. Repeat layers twice.
  • Finish with remaining cauliflower mixture, 1 c. mozzarella, and 4 oz. feta. Cover tightly with foil. Bake at 350 for 45 minutes.
  • Uncover, bake 15 minutes longer. Let stand 10 minutes before cutting.

Watermelon

  • Cut watermelon into wedges or chunks. Serve.
Tried this recipe?Let us know how it was!
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