"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Artichoke Spinach Lasagna Recipe

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This recipe for Artichoke Spinach Lasagna, by , is from Our Favorite Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, May 12, 2008


Cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, shopped
1 14.5oz. can vegetable broth
1 tbsp chopped fresh rosemary
1 14oz. can marinated artichoke hearts, drained and chopped
1 10oz. pkg. frozen chopped spinach, thawed, drained, and squeezed dry
1 28oz. jar tomato pasta sauce
3 c. shredded mozzarella cheese, divided
1 4oz. pkg. herb and garlic feta, crumbled

Preheat oven to 350. Spray a 9x13 inch baking dish with cooking spray. 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. 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. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish. Top with 3 cooked noodles. Sprinkle 3/4 c. mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture.




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