Artichokes > Entrees > Pasta > Artichoke Spinach Lasagna >
Artichoke Spinach Lasagna
1 pkg. lasagna noodles
2 TBS olive oil
1 onion, chopped
4 cloves garlic, peeled & chopped
1 can (14.5 oz.) vegetable broth
1 TBS fresh rosemary, chopped
1 can (14 oz.) marinated artichoke hearts, drained & chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed & drained well
1 jar (28 oz.) tomato sauce
3 C mozzarella cheese, shredded
1 pkg. (4 oz.) feta cheese, crumbled
Preheat oven to 350-degrees F. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for about eight to ten minutes or until al dente; drain. Add olive oil to a skillet over medium heat; add onion and garlic and sauté for about three minutes, stirring. Add broth and rosemary; bring mixture to a boil. Stir in artichoke hearts and spinach. Reduce heat; cover and simmer for about five minutes. Stir in pasta sauce. Coat a baking dish with nonstick cooking spray. Spread 1/4 of the artichoke mixture on bottom of the dish; top with four cooked lasagna noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers two or three more times, topping with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta cheese on top. Bake, covered, for about forty minutes. Uncover; bake an additional fifteen minutes or until top is bubbly. Allow to cool for about ten minutes before slicing and serving.
Related Link:
Food Fare Culinary Collection: Artichokes
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