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Artichoke Lasagna
Source: dLife

A white sauce makes this artichoke and spinach lasagna a classic with a twist.

Prep Time: 20 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 245.0
Total Carbs 36.7 g
Dietary Fiber 5.5 g
Sugars 7.0 g
Total Fat 4.6 g
Saturated Fat 2.3 g
Unsaturated Fat 0.5 g
Potassium 325.9 mg
Protein 15.0 g
Sodium 343.9 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 1 Meat , 1/2 Milk , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat oven to 350 degrees F.
  2. Heat a cooking spray coated frying pan over medium heat. Cook mushrooms, onions, bell pepper, and garlic 3 minutes. Mix in spinach and artichokes. Place lid on pan, and sauté 5 minutes or until spinach is wilted. Continue cooking without lid until all liquid is evaporated. Take off of heat and sprinkle with salt and pepper.
  3. To make sauce, pour 2 cups of milk in a pot and bring to a boil. Whisk together 1 cup milk and flour and whisk into boiling milk. Boil 1 minute, whisking continually until mixture is thick. Take off of heat and stir in Parmesan, cream cheese, parsley, thyme, and lemon juice, whisking until cream cheese is melted. Sprinkle with salt and pepper.
  4. Spoon 1/2 cup sauce onto the bottom of a 13 x 9 inch baking pan. Lay 4 noodles, overlapping on sauce. Spread 1/2 of artichoke mixture over noodles and top with 1 cup sauce. Continue on with process finishing with noodles and sauce. Top with mozzarella cheese.
  5. Bake, covered 45 minutes. Let rest 10 minutes before serving.

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