Artichoke Spinach Lasagna |
| Name: |
Jenn Miller |
| Base: |
Maxwell AFB |
| Recipe: |
Good for a Sunay meal.
Ingredients
1 cooking spray 9 uncooked lasagna noodles 1 onions, chopped 4 garlic cloves, chopped 1 (14 1/2 ounce) cans vegetable broth 1 tablespoon chopped fresh rosemary 1 (14 ounce) cans marinated artichoke hearts, drained and chopped 1 (10 ounce) packages frozen chopped spinach, thawed, drained and squeezed dry 1 (28 ounce) jars pasta sauce 3 cups shredded mozzarella cheese, divided 1 (4 ounce) packages feta cheese with garlic and herbs, crumbled Directions
Preheat oven to 350 degrees F (175 degrees C).
Spray a 9x13 inch baking dish with cooking spray.
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.
Spray a large skillet with cooking spray 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.
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. |
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