Artichoke and Spinach Lasagna Back to home page

1 medium onion

4 cloves finely chopped garlic

1 can (14 1/2oz) vegetable broth

1 tablespoon chopped fresh or dried rosemary leaves

1 can (14oz) artichoke hearts- drained and chopped

1 package (10oz) frozen chopped spinach, thawed and squeezed to drain

1 jar (16oz) roasted garlic parmesan or Alfredo pasta sauce

lasagna noodles

3 cups (12oz) mozzarella cheese- shredded

1 package (4oz) crumbled herb-and-garlic feta cheese

Heat oven to 350F

Spray rectangular baking dish 13" x 9" x 2" with cooking spray

In Large skillet over medium heat cook onion, and garlic for about 3 minutes.- Stir occasionally until onion is crisp-tender.

Stir in broth and rosemary- heat to boil.

stir in artichokes and spinach- reduce heat, cover and simmer 5 minutes.

Stir in pasta sauce and cook for another 5 minutes.

Spread 1/4 of the artichoke mixture in bottom of baking dish, top with noodles. Sprinkle with 3/4 of the mozzarella cheese. Repeat layers 2 more times.

Spread remaining artichoke mixture, mozzarella cheese on top.

Sprinkle top with the Feta cheese

cover with foil and bake for 40 minutes, uncover and bake another 15 minutes until noodles are tender and lasagna is bubbly.

Let stand 10-15 minutes before cutting

I like to add sweet sausage to this recipe- keep everything the same and add 4 patties of sausage.

Also this is great to freeze- do not bake initially- freeze lasagna and when ready to eat defrost and bake according to time and temperature above