Awesome Artichoke and Spinach Lasagna

Awesome Artichoke and Spinach Lasagna

1 Hr(s) 20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 can (14.5 ounce) vegetable broth
1 tablespoon chopped fresh rosemary
1 can (14 ounce) marinated artichoke hearts, drained and chopped
1 package (10 ounce) frozen chopped spinach, thawed, drained and squeezed dry
1 jar (28 ounce) tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 package (4 ounce) herb and garlic feta, crumbled
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Let's Make It
1
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray. 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.
2
2. 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.
3
3. 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.
4
4. 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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