Artichoke Spinach Lasagna Recipe

Ingredients
<br>- cooking spray
<br>- 9 uncooked lasagna noodles
<br>- 1 onion, chopped
<br>- 4 cloves garlic, chopped
<br>- 1 (14.5 ounce) can vegetable broth
<br>- 1 tablespoon chopped fresh rosemary
<br>- 1 (14 ounce) can marinated artichoke hearts, drained and chopped
<br>- 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
<br>- 1 (28 ounce) jar tomato pasta sauce
<br>- 3 cups shredded mozzarella cheese, divided
<br>- 1 (4 ounce) package herb and garlic feta, crumbled
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).   Spray a 9x13 inch baking dish with cooking spray.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles.  Sprinkle 3/4 cup mozzarella cheese over noodles.  Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese.  Sprinkle crumbled feta on top.
<br>step 5: Bake, covered, for 40 minutes.  Uncover, and bake 15 minutes more, or until hot and bubbly.  Let stand 10 minutes before cutting.
<br>


Ingredients
- cooking spray
- 9 uncooked lasagna noodles
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 (14.5 ounce) can vegetable broth
- 1 tablespoon chopped fresh rosemary
- 1 (14 ounce) can marinated artichoke hearts, drained and chopped
- 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
- 1 (28 ounce) jar tomato pasta sauce
- 3 cups shredded mozzarella cheese, divided
- 1 (4 ounce) package herb and garlic feta, crumbled

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
step 2: 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.
step 3: 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.
step 4: Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
step 5: Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

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