I just found this recipe & have not yet tried it. Since I might not get to it soon, I thought I would post it for everyone else, as I think it sounds good. Let me know how you like it if you try it.
Artichoke spinach Lasagna
1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
1 can (14 1/2 ounces) ready-to-serve vegetable broth
1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
1 can (14 ounces) artichoke hearts, drained & coarsely chopped
1 package (10 ounces) frozen chopped spinach, thawed & squeezed to drain
1 jar (16 ounces) roasted garlic Parmesan or Alfredo pasta sauce
9 uncooked lasagna noodles (9 ounces)
3 cups shredded mozzarella cheese (12 ounces)
1 package (4 ounces) crumbled herb-and-garlic feta cheese (1 cup)
Rosemary sprigs, if desired
Lemon wedges, if desired
1. Heat oven to 350 degrees. Spray rectangular baking dish, 13 x 9 inches, with cooking spray.
2. Spary 12-inch nonstick skillet with cooking spary; heat over medium-high heat. Cook onion & garlic in skillet about 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in broth & rosemary. Heat to boiling. Stir in artichokes & spinach; reduce heat. Cover & simmer 5 minutes. Stir in pasta sauce.
3. Spread one-fourth of the artichoke mixture in bottom of baking dish; top with 3 noodles. Sprinkle with 3/4 cup of the mozzarella cheese. Repaeat layers 3 more times. Spread with remaining artichoke mixture; sprinkle with remaining mozzarella cheese. Sprinkle with feta cheese.
4. Cover & bake 40 minutes. Uncover & bake about 15 minutes longer or until noddles are tender & lasagna is bubbly. Let stand 10 to 15 minutes before cutting. Garnish with rosemary sprigs & lemon wedges.
8 servings
variation: stir in 1/2 cup cut up pitted Kalamata, Greek or ripe olives with the pasta sauce.
|