Thursday, January 6, 2011

Artichoke and Spinach Lasagna

I had the chance to see a few old high school friends over the holidays.  It has been a lot of years, but some bonds never change.  I love seeing how people's lives unfold.  Even though the end results were partly surprising, in hindsight, it's easy to see how choices from the early teen years have led them to their current places in life.  For one, fame.  For another, fortune.  And, for another, philanthropy.  All three, so impressive. In all honesty, it did make me question what I had accomplished in life...

This lasagna was a bit of an ego booster!  It felt like something I threw together last minute, but got such rave reviews from our dinner guest (one of those successful high school friends).  Plus, it was nice to make a vegetarian dish that didn't feel like it was lacking a key ingredient, aka meat! 


cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic
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
1 (4 ounce) package herb and garlic feta, crumbled

1.Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.

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.

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.

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.

5.Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.


1 comment:

HEALing Foodie said...

I never quite know what to do with artichokes. I'll give this a try when I get a hold of some next time!


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