Artichoke Spinach Lasagna

Name: Artichoke Spinach Lasagna
Ingredients: 9 uncooked lasagna noodles (I use whole wheat); 1 onion, chopped; 4 cloves garlic, chopped; 2 Tbls. canola oil; 1 Tbls. butter; 14.5 oz. can vegetable broth (1 c. if you don’t pre-cook noodles); 1/2 t. dried crushed rosemary; 14 oz. can marinated artichoke hearts, drained and chopped (regular are fine, but add additional spices); 10 oz. pkg. frozen chopped spinach, thawed, drained and squeezed dry (or use bag of fresh, torn up); 32 oz. jar tomato pasta sauce (i.e. Prego with tomato, basil and garlic); OPTIONAL : dried basil, thyme, oregano, red pepper flakes, kosher salt to taste (need if you don’t use marinated artichokes); 3 c. shredded mozzarella cheese, divided (or use 6 cheese Italian-blend); 4 oz. pkg. herb and garlic feta, crumbled

Source: Allrecipes.com

Ingredients

9 uncooked lasagna noodles (I use whole wheat)

1 onion, chopped
4 cloves garlic, chopped
2 Tbls. canola oil
1 Tbls. butter

14.5 oz. can vegetable broth (1 c. if you don’t pre-cook noodles)
1/2 t. dried crushed rosemary

14 oz. can marinated artichoke hearts, drained and chopped (regular are fine, but add additional spices)
10 oz. pkg. frozen chopped spinach, thawed, drained and squeezed dry (or use bag of fresh, torn up)
32 oz. jar tomato pasta sauce (i.e. Prego with tomato, basil and garlic)

OPTIONAL: dried basil, thyme, oregano, red pepper flakes, kosher salt to taste (need if you don’t use marinated artichokes)

3 c. shredded mozzarella cheese, divided (or use 6 cheese Italian-blend)
4 oz. pkg. herb and garlic feta, crumbled

Instructions

Preheat oven to 350 degrees (325 for glass pan). Spray a 9x13 inch baking dish with cooking spray.

Add canola oil and butter to a 3 qt. pot and heat to medium. Sauté onion for 10 minutes, or until onion is tender-crisp; add garlic and cook for 1 minute more.

Stir in broth and rosemary; bring to a boil.

Stir in artichoke hearts and spinach; reduce heat and simmer 5 minutes.

Stir in pasta sauce and additional spices if preferred.

Bring a large pot of lightly salted water to a boil. Add noodles and cook according to package directions or until al dente; drain.

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 and mozzarella cheese.

Sprinkle crumbled feta on top.

Each layer (3): sauce, noodles, cheese. Last layer: sauce, cheese and feta.

Bake covered for 40 minutes. Uncover and bake 15 minutes more or until hot and bubbly.

Let stand 10 minutes before cutting.

NOTE: You don’t have to pre-cook the noodles, if you do, only use ¾ to 1 cup of broth. Sauce is thin, but will soak up after baking and standing. Tastes even better the next day.

Artichoke Spinach Lasagna

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