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Artichoke Lasagna Recipe

Artichoke Lasagna Recipe

8 servings



1 1/2 cups each: sliced shiitake mushrooms, chopped onions

1 cup chopped red bell pepper

2 teaspoons minced garlic

8 cups loosely packed baby spinach

2 packages frozen, thawed, artichoke hearts, quartered

Salt and pepper, to taste

3 cups fat-free milk, divided

1/4 cup plus 2 tablespoons flour

1 cup grated fat-free parmesan cheese

4 ounces fat-free cream cheese, cubed

2/3 cup finely chopped parsley

1 teaspoon each: dried thyme leaves, lemon juice

12 lasagna noodles, cooked

1 cup shredded reduced-fat mozzarella cheese


Saute mushrooms, onions, bell pepper, and garlic in lightly greased large skillet 3 minutes, add spinach and artichoke hearts. Cook, covered, over medium heat until spinach is wilted, about 4 minutes, cook uncovered, until mixture is dry. Remove from heat, season to taste with salt and pepper.


Heat 2 cups milk to boiling in large saucepan. Whisk in combined remaining 1 cup milk and flour and heat to boiling, whisking, until thickened, about 1 minute. Remove from heat, mix in parmesan and cream cheese, parsley, thyme, and lemon juice, stirring until cream cheese is melted. Season to taste with salt and pepper.


Spread 1 cup sauce in bottom of 13 x 9-inch baking pan, arrange 4 noodles in pan, overlapping edges. Spoon 1/2 of the artichoke mixture over noodles and spread with 1 cup sauce. Repeat layers, top with remaining 4 noodles and spread with 1 cup sauce. Sprinkle with mozzarella cheese. Bake at 350 degrees, loosely covered, until noodles are al dente, 50 to 60 minutes. Let stand 10 minutes before cutting.

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