Name: Artichoke Spinach Lasagna
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Cooking spray -; Uncooked lasagna noodles - 9; Onion, chopped - 1; Garlic, chopped - 4 cloves; Vegetable broth - 1 (14.5 ounce) can; Chopped fresh rosemary - 1 tablespoon; Marinated artichoke hearts, drained and chopped - 1 (14 ounce) can; Frozen chopped spinach, thawed, drained and squeezed dry - 1 (10 ounce) package; Tomato pasta sauce - 1 (28 ounce) jar; Shredded mozzarella cheese, divided - 3 cups; Herb and garlic feta, crumbled - 1 (4 ounce) package

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Artichoke Spinach Lasagna

1. Cooking spray -

2. Uncooked lasagna noodles - 9

3. Onion, chopped - 1

4. Garlic, chopped - 4 cloves

5. Vegetable broth - 1 (14.5 ounce) can

6. Chopped fresh rosemary - 1 tablespoon

7. Marinated artichoke hearts, drained and chopped - 1 (14 ounce) can

8. Frozen chopped spinach, thawed, drained and squeezed dry - 1 (10 ounce) package

9. Tomato pasta sauce - 1 (28 ounce) jar

10. Shredded mozzarella cheese, divided - 3 cups

11. Herb and garlic feta, crumbled - 1 (4 ounce) package

How to cook deliciously - Artichoke Spinach Lasagna

1. Stage

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

2. Stage

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. Stage

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. Stage

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. Stage

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