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Cyncha's Artichoke Spinach Lasagna
1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
1 can (14 ½ oz) chicken broth
1 can (14 oz) artichoke hearts, drained and coarsely chopped
1 package (10 oz) frozen chopped spinach, thawed and squeezed to drain
1 jar (16 oz) roasted garlic Parmesan or Alfredo pasta sauce
9 uncooked lasagna noodles (9 oz)
3 cups shredded Monterey Jack cheese (12 oz)
1 package (4 oz) crumbled herb and garlic feta cheese (1 cup)
Heat oven to 350°. Spray rectangular baking dish (13 x 9 x 2) with cooking spray.
Spray 12-inch nonstick skillet with cooking spray; heat over medium high heat.
Cook onion and garlic in skillet about 3 minutes, stirring occasionally, until onion
is crisp-tender. Stir in broth. Heat to boiling. Stir in artichokes and spinach;
reduce heat. Cover and simmer 5 minutes. Stir in pasta sauce.
Spread ¼ of the artichoke mixture in bottom of baking dish; top with 3 noodles.
Sprinkle with ¼ cup of the Monterey Jack cheese. Repeat layers 2 more times.
Spread with remaining artichoke mixture; sprinkle with remaining Monterey Jack cheese.
Sprinkle with feta cheese.
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.
8 servings/480 calories per serving.
Do-ahead tips: Cover unbaked lasagna with aluminum foil and refrigerate up to 24 hours
or freeze up to 2 months. To bake from refrigerator bake 55 to 60 minutes or until
noodles are tender and lasagna is bubbly. To bake frozen lasagna, thaw in refrigerator
overnight; bake 55 to 60 minutes or until noodles are tender and lasagna is bubbly.
From Cyncha Farris, December, 2001
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