Artichoke Spinach Lasagna

• 分量: 12
• 調理時間: Prep Time: 20 mins
• 総時間: 80 minutes

材料

• cooking spray

• 9 uncooked lasagna noodles

• 1 onion, chopped

• 4 cloves garlic, chopped

• 1 (14.5 ounce) can vegetable broth (or less, see notes)

• 1 tablespoon chopped fresh rosemary (or 1 tsp dried)

• 2 (14 ounce) cans marinated artichoke hearts, drained and chopped

• 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry (or fresh, see notes)

• 1 (24–28 ounce) jar tomato pasta sauce

• 3 cups shredded mozzarella cheese, divided

• 1 (4 ounce) package herb and garlic feta, crumbled

手順

Step 1

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

Step 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.

Step 3

Spray a large skillet with cooking spray (or just a little oil) 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.

Step 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 and 1/4 of the feta over noodles. Repeat layers 2 more times, ending with artichoke mixture and cheeses.

Step 5

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

メモ

Jenn: I make without the alliums & don’t notice a difference.

I usually get the 16oz bag of frozen spinach & don’t really worry too much about thawing/squeezing because I’m not good about planning ahead. Never seems to matter.

I use the tomato basil feta instead. The flavoured feta does add something but might not be necessary.

Freezes well. I don’t cook before freezing & add several layers of tinfoil to keep it fresh. Not sure if that is the best thing to do.

Rachel: I can’t be bothered thawing and drying spinach, so I use fresh spinach leaves instead (10–15 oz, both work). Maybe fresh leaves have extra moisture because I found the 14.5 oz broth made things too runny, and instead only use 1/4 cup.

I also wanted a shorter cooking time so I left it uncovered for 40 minutes then broiled for one minute to brown the top. Still let it stand for 10 after to solidify.