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One Pot Lasagna Pasta

This one-pot veggie lasagna pasta is a cozy, creamy twist on classic lasagna—loaded with spinach, tomatoes, and artichokes for a healthier, meal-prep-friendly comfort dish.
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Prep Time 5 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American, Italian
Servings 2
Calories 470 kcal

Equipment

  • knife
  • cutting board
  • skillet

Ingredients
  

  • 3 oz lasagna noodles (4 pieces, oven ready)
  • 2 cups water
  • 1 cup cherry tomatoes
  • 3 garlic cloves (sliced)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 3 cups baby spinach
  • 1/2 cup marinated artichokes (in a jar, quartered and drained)
  • 1/4 cup marscapone cheese
  • 1/2 cup shaved parmesan cheese

Instructions
 

  • Boil 2 cups of water in a medium-sized pot.
  • Break the lasagna noodles into smaller, 2-inch pieces (like rustic squares!) and add to the boiling water.
  • Toss in the cherry tomatoes, sliced garlic, and seasonings (garlic powder, pepper, salt). Stir, cover with a lid, lower to medium heat, and let it simmer for about 15 minutes, or until most of the water is absorbed and the pasta is tender.
  • Add the baby spinach and marinated artichokes. Stir until the spinach wilts and everything smells divine.
  • Stir in the mascarpone and parmesan until it’s all melty, creamy, and dreamy.

Video

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here.

Nutrition

Calories: 470kcalCarbohydrates: 42gProtein: 19gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 956mgPotassium: 557mgFiber: 4gSugar: 4gVitamin A: 5675IUVitamin C: 42mgCalcium: 424mgIron: 3mg