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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/
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/