Artichoke Spinach Lasagna
TOTAL TIME: Prep: 25 min. Bake: 55 min. + standing
YIELD: 12 servings.
Friends of ours served this homey dish when we visited them in Maryland. We just had to get the recipe, and we have since added a few ingredients to make it even tastier. —Carole Rago, Altoona, Pennsylvania
Ingredients
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1 tablespoon olive oil
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1 small onion, chopped
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1/2 cup sliced fresh mushrooms
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4 garlic cloves, minced
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1 can (14-1/2 ounces) vegetable or chicken broth
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1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1 teaspoon dried rosemary, crushed
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1/4 teaspoon ground nutmeg
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1/4 teaspoon pepper
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1 jar (16 ounces) roasted garlic Parmesan or roasted garlic Alfredo sauce
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ASSEMBLY:
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12 no-cook lasagna noodles
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3 cups shredded part-skim mozzarella cheese
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1 cup crumbled tomato and basil feta cheese or feta cheese
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1/8 teaspoon garlic powder
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1/8 teaspoon each dried oregano, parsley flakes and basil
Directions
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1.
Preheat oven to 350°. In a large saucepan, heat oil over medium-high heat. Add onion and mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, artichokes, spinach, rosemary, nutmeg and pepper; bring just to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in Alfredo sauce; remove from heat.
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2.
Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and 2/3 cup mozzarella cheese. Repeat layers 3 times. Top with remaining sauce and mozzarella cheese. Sprinkle with feta cheese, garlic powder and herbs.
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3.
Bake, covered, 40 minutes. Bake, uncovered, 15 minutes longer or until noodles are tender. Let stand 10 minutes before serving.
Nutrition Facts
1 piece: 269 calories, 14g fat (7g saturated fat), 49mg cholesterol, 755mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 14g protein.
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