Wednesday, November 19, 2008

Artichoke Spinach Lasagna

I found this great recipe on Betty Crocker's website and it is delicious!

1medium onion, chopped (1/2 cup)
4cloves garlic, finely chopped
1can (14 oz) vegetable broth
1tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
1can (14 oz) artichoke hearts, drained, coarsely chopped
1box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1jar (15 to 17 oz) roasted garlic Parmesan or Alfredo pasta sauce
9uncooked lasagna noodles
3cups shredded mozzarella cheese (12 oz)
1package (4 oz) crumbled herb-and-garlic feta cheese (1 cup)

Rosemary sprigs, if desired

Lemon wedges, if desired

1.Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2.Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion and garlic; cook about 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in broth and rosemary. Heat to boiling. Stir in artichokes and spinach; reduce heat. Cover; simmer 5 minutes. Stir in pasta sauce.
3.Spread 1/4 of the artichoke mixture in bottom of baking dish; top with 3 noodles. Sprinkle with 3/4 cup of the mozzarella cheese. Repeat layers twice. Spread with remaining artichoke mixture; sprinkle with remaining mozzarella cheese. Sprinkle with feta cheese.
4.Cover and bake 40 minutes. Uncover and bake about 15 minutes longer or until noodles are tender and lasagna is bubbly. Let stand 10 to 15 minutes before cutting. Garnish with rosemary sprigs and lemon wedges.

High Altitude (3500-6500 ft): Heat oven to 375°F. Cover; bake 45 minutes. Uncover; bake about 15 minutes longer.


Mistress Meeyee said...

That sounds so good!!!!!!!!!!I am lazy so could you make it and send it to me?

Stacey said...

This looks delicious! I love trying new vegetable lasagnas, and it looks like just about everything for this one's already in my pantry or fridge.