Spinach Artichoke lasagna (TNT)

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Spinach Artichoke lasagna (TNT)

Post by pstarkoski on Fri Jul 31, 2015 1:25 am

Spinach Artichoke Lasagna




Prep time 10 mins

Cook time 60 mins

Total time 1 hour 10 mins

Adapted from Artichoke Spinach Lasagna at Allrecipes.

Author: Andi Gleeson

Serves: 8

Ingredients:

1 c. vegetable or chicken broth

14 ounces quartered artichoke hearts, drained and chopped

16 ounces frozen chopped spinach, thawed, drained and squeezed dry

28 ounces tomato pasta sauce

14 ounces canned petite diced tomatoes, undrained

12 NO-BOIL lasagna noodles

4 cups shredded mozzarella cheese

3.5 ounces reduced-fat feta cheese


Instructions:

Preheat oven to 375 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.

In a large bowl, stir together broth, artichoke hearts, spinach, pasta sauce, and tomatoes.

Thinly cover bottom of baking dish with 2 cups of the sauce mixture. Top with 4 uncooked noodles, overlapping slightly. Sprinkle a couple handfuls (about a cup) of mozzarella cheese over noodles. Repeat sauce-noodle-cheese layers two more times. Pour remaining sauce mixture on top, and sprinkle remaining mozzarella and crumbled feta on top.

Spray one side of a piece of foil with cooking spray, and cover the lasagna (sprayed side down). Bake for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 5-10 minutes before cutting.


Weary Chef's Notes:

It is important to squeeze the spinach dry and use No-Boil noodles to ensure that there is not too much liquid in the recipe.

Recipe by The Weary Chef at http://wearychef.com/spinach-and-artichoke-lasagna/



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