Artichoke Spinach Lasagna (June 10, 2011)

getting rid of food items around carla’s house! what to do with those lasagna noodles? make lasagna!

here’s a nice little recipe from the allrecipes dot com.


* 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


1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13 inch baking dish with cooking spray.
2. 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.
3. 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.
4. 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.
5. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

i didn’t use any fresh rosemary, and bought the kroger brand organic marinara as my sauce. i bought the four balls of mozzarella floating in water, which felt like more than 3 cups (not sure), but either way it was a pretty tasty lasagna. we are both big fans of artichokes, and it’d been a long time since i’d eaten them in anything. i find it hard to imagine a bad lasagna, but this one felt better than some i’d made in the past. garfield would be proud.


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