"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Artichoke Spinach Lasagna Recipe

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This recipe for Artichoke Spinach Lasagna, by , is from The Fisher/Bagley Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Libby Carlsten
Added: Monday, August 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion, chopped
4 cloves garlic, finely chopped
1 (14 1/2) oz can ready-to-serve vegetable broth
1 Tbsp chopped fresh or 1 tsp dried rosemary leaves
1 (14 oz) can artichoke hearts, drained and coarsely chopped
1 (10 oz) package frozen, chopped spinach, thawed and squeezed to drain
1 (16 oz) jar Roasted Garlic Parmesan or Alfredo pasta sauce
9 uncooked lasagna noodles
3 cups shredded mozzarella cheese

1 (4 oz) package crumbled herb and garlic feta cheese (approx. 1 cup)

rosemary sprigs and lemon wedges, if desired

Directions:
Directions:
Heat oven to 350. Spray 9 x 13 baking dish with cooking spray, set aside. Spray 12-inch nonstick skillet with cooking spray, heat over medium-high heat. Cook onion and garlic in skillet about 3 minutes, until onion is crisp-tender. Stir in broth and rosemary. Heat to boiling. Stir in artichokes and spinach. Reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.

Spread 1/4 of artichoke mixture in bottom of baking dish, top with 3 noodles. Sprinkle with 3/4 cup mozzarella cheese. Repeat layers 2 more times. Spread with remaining artichoke mixture, sprinkle with remaining mozzarella cheese. Sprinkle with feta cheese.

Cover and bake 40 minutes. Uncover and bake about 15 minutes until noodles are tender and lasagna is bubbly. Let stand 10-15 minutes before cutting. Garnish with rosemary sprigs and lemon wedges, if desired.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 -25 minutes

 

 

 

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