Artichoke Lasagna Recipe

Artichoke Lasagna

Prepare lasagna like you never tried it before. This vegetarian version of the recipe uses artichokes instead of meat filling.
4.63 from 8 votes
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Course: Pasta
Cuisine: Italian
Keyword: artichoke, carciofi, lasagna
Prep Time: 10 minutes
Cook Time: 45 minutes
Resting Time: 15 minutes
Total Time: 55 minutes
Servings: 4
Calories: 686kcal
Author: Nonna Box


  • 16 oz frozen artichoke hearts
  • 4 garlic cloves thinly sliced
  • 1 large shallot finely chopped
  • 1/4 cup extra-virgin olive oil
  • 3 1/2 cups water
  • 1/4 cup fresh Italian parsley finely chopped
  • 1/4 teaspoon red chili flakes
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup dry white wine preferably Pinot Grigio
  • 16 oz block fresh mozzarella sliced
  • 3/4 cup Parmigiano-Reggiano freshly grated
  • 1 box no-boil lasagna sheets


  • In a large sauté pan, add the olive oil and shallot and sauté on medium high until translucent.
  • Add the garlic and sauté for 2 minutes or until fragrant stirring continuously.
  • Add the artichoke hearts, salt, pepper, and chili flakes, stir, and cook for 3 more minutes.
  • Add the parsley and white wine and cook until the wine evaporates, about 3 minutes.
  • Add the water and taste, adjusting the salt if necessary.
  • Put the lid on and turn the heat to low. Cook for 30 minutes or until the artichokes are soft and you still have enough broth to cook your lasagna.


  • In a 9 x 12” baking pan, spread a ladle of artichoke sauce and arrange the first layer of pasta.
  • Spread a second ladle of sauce on top of the pasta.
  • Arrange 1/3 of the mozzarella on top of the artichokes and sprinkle with 1/4 cup of Parmigiano-Reggiano.
  • Cover with a little broth until all the ingredients are moist.
  • Repeat the steps twice, ending with a layer of Parmigiano-Reggiano and mozzarella and adding the rest of the broth to cover all of the ingredients.
  • Bake uncovered at 350°F for 30 minutes or until bubbling.
  • Remove from oven and let rest for 15 minutes covered with foil. Slice and serve while still hot.


Calories: 686kcal | Carbohydrates: 12g | Protein: 33g | Fat: 53g | Saturated Fat: 21g | Cholesterol: 102mg | Sodium: 2041mg | Potassium: 171mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2400IU | Vitamin C: 30.2mg | Calcium: 835mg | Iron: 2mg
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