Friday, April 15, 2011

Artichoke Spinach Lasagna

This is one of those recipes that you come across in some random magazine that it not a food magazine and it then becomes one of your favorite recipes:)

Artichoke Spinach Lasagna

½ cup chopped onion (I just used a whole onion)

4 garlic cloves, minced

1 T olive oil

1 can (14 ½ oz) chicken broth

1 t. dried rosemary, crushed

¼ t. each ground nutmeg and pepper

1 can (14oz) water-packed artichoke hearts, rinsed, drained and quartered

1 pkg (10oz) frozen chopped spinach, thawed and squeezed dry

½ c. sliced fresh mushrooms

1 jar (16oz) roasted garlic Alfredo or Parmesan and mozzarella pasta sauce

12 no-cook lasagna noodles (I used whole wheat)

3 c. mozzarella cheese, divided

1 c. crumbled tomato and basil feta cheese or feta cheese

1/8 t. garlic powder

1/8 t. each dried oregano, parsley flakes and basil

In a large saucepan, sauté onion and garlic in oil for 2-3 minutes or until tender. Stir in the broth, rosemary, nutmeg and pepper. Bring to a boil. Add the artichokes, spinach and mushrooms. Reduce heat; cover and simmer for 5 minutes. Stir in pasta sauce.

Spread 1 cup sauce mixture into a greased 9x13 baking dish. Top with three noodles and ¾ cup mozzarella cheese. Repeat layers three times. Top with remaining sauce mixture and mozzarella cheese. Sprinkle with feta cheese, garlic powder, oregano, parsley, and basil. Cover and bake at 350 for 40 minutes. Uncover; bake 15 minutes longer or until heated through. Let stand for 10 minutes before cutting.


1 comment:

  1. Tried this recipe tonight for dinner and I am in LOVE!! Even my husband loved it. The kids, not so much, but definitely a new family favorite! Thanks for sharing it!