Cathy's Spinach/Artichoke Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 medium onion, chopped
4 cloves garlic, finely chopped
1 14.5 oz can vegetable broth
1 tbsp chopped fresh or 1 tsp dried rosemary
1 14 oz can artichoke hearts, drained and coarsely chopped
1 10 oz pkg frozen, chopped spinach, thawed and drained well
1 16 oz jar roasted garlic Parmesan or Alfredo sauce
9 uncooked lasagna noodles
3 c shredded mozzarella
1 4 oz pkg crumbled herb & garlic feta
rosemary sprigs & lemon wedges for garnish
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Directions: |
Directions:Heat oven to 350º. Spray rectangular baking dish, 13x9x2, with cooking spray. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and garlic in skillet about 3 minutes, stirring occasionally, 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 the artichoke mixture above in bottom of baking dish; top with 3 noodles. Sprinkle with ¾ cup of the 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 (or longer) until noodles are tender and lasagna is bubbly. Let stand 10 to 15 minutes before cutting. Garnish with rosemary sprigs and lemon wedges, if desired. |
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Number Of
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Number Of
Servings:8 servings. |
Preparation
Time: |
Preparation
Time:1 hr cooking |
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