Best 8 Light Artichoke And Mushroom Lasagna Recipes

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Indulge in a culinary delight with our light and flavorful Artichoke and Mushroom Lasagna. This vegetarian lasagna is a symphony of textures and flavors, featuring tender artichoke hearts, earthy mushrooms, and a creamy, cheesy sauce. Layers of delicate lasagna sheets, roasted red peppers, and fresh spinach add depth and balance to this satisfying dish. We offer three variations to suit your preferences: a classic lasagna, a gluten-free version using almond flour lasagna sheets, and a low-carb option using zucchini slices instead of pasta. Each recipe is carefully crafted to ensure a delicious and memorable dining experience.

Here are our top 8 tried and tested recipes!

ARTICHOKE MUSHROOM LASAGNA



Artichoke Mushroom Lasagna image

Artichokes and baby portobellos add delightful flavor and depth to this impressive dish. -Bonnie Jost, Manitowoc, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 12 servings.

Number Of Ingredients 16

1 pound sliced baby portobello mushrooms
2 tablespoons butter
3 garlic cloves, minced
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and chopped
1 cup chardonnay or other white wine
1/4 teaspoon salt
1/4 teaspoon pepper
SAUCE:
1/4 cup butter, cubed
1/4 cup all-purpose flour
3-1/2 cups 2% milk
2-1/2 cups shredded Parmesan cheese
1 cup chardonnay or other white wine
ASSEMBLY:
9 no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese, divided

Steps:

  • Preheat oven to 350°. In a large skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute. Add artichokes, wine, salt and pepper; cook over medium heat until liquid is evaporated., For sauce, in a large saucepan over medium heat, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 1 minute or until thickened. Stir in Parmesan cheese and wine., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, 1-2/3 cups sauce, 1 cup mozzarella and 1-1/3 cups artichoke mixture. Repeat layers twice. Cover and bake 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until cheese is melted, 15-20 minutes. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 383 calories, Fat 18g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 751mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 1g fiber), Protein 24g protein.

LIGHT ARTICHOKE AND MUSHROOM LASAGNA



Light Artichoke and Mushroom Lasagna image

Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h15m

Number Of Ingredients 10

1 1/2 pounds cremini or button mushrooms
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
3 cups drained canned artichoke hearts (two 13.75-ounce cans)
1/4 teaspoon finely grated lemon zest
1/3 cup chopped fresh chives
1 1/2 teaspoon dried thyme
5 cups prepared pasta sauce
8 no-boil lasagna noodles
1 3/4 cups grated Parmesan (3 1/4 ounces)

Steps:

  • Preheat oven to 400 degrees, with racks in middle and upper third. Divide mushrooms between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring mushrooms and rotating sheets halfway through. Let sheets cool on wire racks.
  • Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add artichokes and cook, stirring occasionally, 4 minutes. Add lemon zest, chives, and thyme, and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer artichokes to a medium bowl.
  • Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the artichokes, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the mushrooms, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

Nutrition Facts : Calories 391 g, Fat 12 g, Fiber 9 g, Protein 20 g

ARTICHOKE SPINACH LASAGNA



Artichoke Spinach Lasagna image

This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta.

Provided by DMCCRACKEN

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 8

Number Of Ingredients 11

cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
  • Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
  • Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
  • Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 44.5 g, Cholesterol 41.7 mg, Fat 16 g, Fiber 6.8 g, Protein 21.1 g, SaturatedFat 7.2 g, Sodium 1138.6 mg, Sugar 12.4 g

PORTOBELLO MUSHROOM LASAGNA



Portobello Mushroom Lasagna image

Provided by Ina Garten

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 10

Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan

Steps:

  • Preheat the oven to 375 degrees F.
  • Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
  • For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
  • Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
  • To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
  • Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

ARTICHOKE AND MUSHROOM LASAGNA



Artichoke and Mushroom Lasagna image

Categories     Milk/Cream     Cheese     Mushroom     Pasta     Bake     Christmas     Vegetarian     Back to School     Dinner     Mozzarella     Parmesan     Artichoke     Fall     Spring     Winter     Noodle     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

Filling
2 tablespoons (1/4 stick) butter
1 pound mushrooms, sliced
3 garlic cloves, minced
2 8-ounce packages frozen artichoke hearts, thawed, coarsely chopped
1 cup dry vermouth
Béchamel sauce
4 1/2 tablespoons butter
4 1/2 tablespoons all purpose flour
4 1/2 cups whole milk
2 1/2 cups freshly grated Parmesan cheese (about 7 1/2 ounces)
Ground nutmeg
1 9-ounce package oven-ready (no-boil) lasagna noodles
1 pound whole-milk mozzarella cheese, thinly sliced

Steps:

  • For filling:
  • Melt butter in large skillet over medium-high heat. Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes. Add artichokes and vermouth. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season with salt and pepper.
  • For béchamel sauce:
  • Melt butter in heavy medium saucepan over medium-high heat. Add flour; stir 1 minute. Gradually whisk in milk. Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes. Stir in 1 1/2 cups Parmesan. Season to taste with salt, pepper, and ground nutmeg.
  • Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish. Top with enough noodles to cover bottom of dish. Spread 1/4 of artichoke mixture over. Spoon 2/3 cup béchamel sauce over. Top béchamel with 1/4 of mozzarella.
  • Sprinkle with 3 tablespoons Parmesan. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel. Sprinkle with remaining Parmesan. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
  • Preheat oven to 350°F. Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled). Remove foil. Increase temperature to 450°F. Bake lasagna until golden on top, about 10 minutes longer.

SPINACH-ARTICHOKE LASAGNA



Spinach-Artichoke Lasagna image

Inspired by the artichoke slice at Artichoke Basille's Pizza in New York City, this white sauce lasagna is a dreamy multilayered dinner. Frizzling chopped canned artichoke hearts in olive oil reduces their water content, thereby concentrating their earthy, buttery flavor. What binds the dish together is a nutmeg-rich béchamel sauce that makes everything taste comforting and familiar. Cottage cheese in place of the more traditional ricotta nixes any potential for the grainy dryness that plagues so many lasagnas. Layering this creamy, saucy wonder in an 8-inch square pan leaves you with the perfect amount of leftovers for when you want some as a snack - a snacking lasagna, if you will.

Provided by Eric Kim

Categories     dinner, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup olive oil
1 (14-ounce) can artichoke hearts, coarsely chopped and well drained
1 (5-ounce) package baby spinach
Salt and black pepper
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups half-and-half (or 2 cups each whole milk and heavy cream)
Freshly grated nutmeg
12 dry lasagna noodles (10 to 12 ounces)
8 ounces cottage cheese (heaping 3/4 cup)
1/2 cup grated Parmesan (2 ounces)
1 large egg
1 cup shredded low-moisture mozzarella cheese (4 ounces)

Steps:

  • Heat the oven to 400 degrees. Boil a kettle of water (an electric kettle works great here).
  • Meanwhile, heat a medium saucepan over medium-high. Add the olive oil and artichoke hearts and cook, stirring occasionally, until the artichoke hearts fall apart, become jammy and start to brown at the edges, 10 to 15 minutes. Add the spinach, season with salt and pepper, and stir until considerably wilted, 2 to 3 minutes. Transfer to a large bowl and return the saucepan to the stove (no need to wash it out).
  • Make the béchamel sauce: In the saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly until smooth, 1 to 2 minutes. Still whisking constantly, slowly add the half-and-half. Raise the heat to high and bring to a simmer, whisking all the while, then immediately reduce the heat to continue simmering, now whisking occasionally, until the sauce thickens to the consistency of gravy, 10 to 20 minutes. Season generously with salt, pepper and nutmeg.
  • Add half of the béchamel to the bowl with the artichokes. Stir to combine and cool slightly, for about 15 minutes. While the mixture cools, place the lasagna noodles in a large high-sided pan or dish, pour over the recently boiled water from the kettle and let soak until the noodles are softened but not soggy, about 15 minutes. Add the cottage cheese, Parmesan and egg to the artichoke mixture, season with salt and pepper and stir to combine.
  • Assemble the lasagna: In an 8-inch square baking pan or dish, add enough béchamel to thinly coat the bottom. Put down a single layer of lasagna noodles, about 3 noodles, letting the ends rise up the edges of the pan. Spread half of the artichoke mixture evenly over the noodles. Turn the pan 90 degrees and put down another layer of lasagna noodles, again pressing the ends up against the edges of the pan. Spread half of the béchamel evenly over the noodles. Repeat these layers once more with the remaining lasagna noodles, artichoke mixture and béchamel, ending with the béchamel. Evenly sprinkle the mozzarella on top. (At this point, you can cover the lasagna and refrigerate it for up to 24 hours if not baking right away.)
  • Bake the lasagna until the sauce is bubbling at the edges (especially in the corners of the pan), and the mozzarella and the exposed ends of the noodles are golden brown and crispy, 15 to 20 minutes. (Add more time if baking directly from the refrigerator.) Let cool for at least 30 minutes before slicing so that slices won't collapse when transferred to plates.

ARTICHOKE AND MUSHROOM LASAGNA



Artichoke and Mushroom Lasagna image

I found this recipe at epicurious.com and I'm definitely going to have to try it soon. My mouth is watering!

Provided by spatchcock

Categories     Cheese

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1 lb mushroom, sliced
3 garlic cloves, minced
2 (8 ounce) packages frozen artichoke hearts, thawed, coarsely chopped
1 cup dry vermouth
4 1/2 tablespoons butter
4 1/2 tablespoons all-purpose flour
4 1/2 cups whole milk
2 1/2 cups freshly grated parmesan cheese (about 7 1/2 ounces)
ground nutmeg
1 (9 ounce) package oven-ready no-boil lasagna noodles
1 lb whole-milk mozzarella cheese, thinly sliced

Steps:

  • For filling:Melt butter in large skillet over medium-high heat.
  • Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes.
  • Add artichokes and vermouth.
  • Cook until liquid is absorbed, stirring occasionally, about 10 minutes.
  • Season with salt and pepper.
  • For béchamel sauce:Melt butter in heavy medium saucepan over medium-high heat.
  • Add flour; stir 1 minute.
  • Gradually whisk in milk.
  • Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes.
  • Stir in 1 1/2 cups Parmesan.
  • Season to taste with salt, pepper, and ground nutmeg.
  • Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish.
  • Top with enough noodles to cover bottom of dish.
  • Spread 1/4 of artichoke mixture over.
  • Spoon 2/3 cup béchamel sauce over.
  • Top béchamel with 1/4 of mozzarella.
  • Sprinkle with 3 tablespoons Parmesan.
  • Top with enough noodles to cover.
  • Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel.
  • Sprinkle with remaining Parmesan.
  • (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
  • Preheat oven to 350°F.
  • Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled).
  • Remove foil.
  • Increase temperature to 450°F.
  • Bake lasagna until golden on top, about 10 minutes longer.

Nutrition Facts : Calories 520.9, Fat 35.9, SaturatedFat 21.4, Cholesterol 110.8, Sodium 984.4, Carbohydrate 18.6, Fiber 2.9, Sugar 9.1, Protein 32.9

ARTICHOKE SPINACH LASAGNA



Artichoke Spinach Lasagna image

Friends of ours served this homey dish when we visited them in Maryland. We just had to get the recipe, and we have since added a few ingredients to make it even tastier. —Carole Rago, Altoona, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 17

1 tablespoon olive oil
1 small onion, chopped
1/2 cup sliced fresh mushrooms
4 garlic cloves, minced
1 can (14-1/2 ounces) vegetable or chicken broth
1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 teaspoon dried rosemary, crushed
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 jar (16 ounces) roasted garlic Parmesan or roasted garlic Alfredo sauce
ASSEMBLY:
12 no-cook lasagna noodles
3 cups shredded part-skim mozzarella cheese
1 cup crumbled tomato and basil feta cheese or feta cheese
1/8 teaspoon garlic powder
1/8 teaspoon each dried oregano, parsley flakes and basil

Steps:

  • Preheat oven to 350°. In a large saucepan, heat oil over medium-high heat. Add onion and mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, artichokes, spinach, rosemary, nutmeg and pepper; bring just to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in Alfredo sauce; remove from heat., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and 2/3 cup mozzarella cheese. Repeat layers 3 times. Top with remaining sauce and mozzarella cheese. Sprinkle with feta cheese, garlic powder and herbs., Bake, covered, 40 minutes. Bake, uncovered, 15 minutes longer or until noodles are tender. Let stand 10 minutes before serving.

Nutrition Facts : Calories 269 calories, Fat 14g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 755mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

Tips:

  • To make the lasagna ahead of time, assemble it and then cover it tightly with plastic wrap. Refrigerate for up to 24 hours before baking.
  • If you don't have a large baking dish, you can use two smaller dishes. Just be sure to adjust the cooking time accordingly.
  • For a crispier crust, brush the top of the lasagna with olive oil before baking.
  • If you don't have any fresh herbs on hand, you can use 1 teaspoon of dried oregano and 1 teaspoon of dried basil.
  • If you want to add some extra protein to the lasagna, you can add cooked chicken, beef, or sausage to the filling.

Conclusion:

This light artichoke and mushroom lasagna is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and is sure to be a hit with the whole family. With its creamy sauce, tender vegetables, and crispy crust, this lasagna is sure to be a crowd-pleaser. So next time you're looking for a quick and easy meal, give this light artichoke and mushroom lasagna a try. You won't be disappointed!

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