Tuesday, March 10, 2009
-1 medium onion, chopped (1/2 cup)
-4 cloves garlic, finely chopped
-1 can (14 oz) vegetable broth
-1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
-1 can (14 oz) artichoke hearts, drained, coarsely chopped
-1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
-1 jar (15 to 17 oz) roasted garlic Parmesan or Alfredo pasta sauce
-9 uncooked lasagna noodles
-3 cups shredded mozzarella cheese (12 oz)
-1 package (4 oz) crumbled herb-and-garlic feta cheese (1 cup) (I used tomato and basil feta and it turned out amazing!)
-Rosemary sprigs, if desired
-Lemon wedges, if desired
*try adding some cooked chicken! if you do, let us all know how it turned out!
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion and garlic; cook about 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in broth and rosemary. Heat to boiling. Stir in artichokes and spinach; reduce heat. Cover; simmer 5 minutes. Stir in pasta sauce.
3. Spread 1/4 of the artichoke mixture in bottom of baking dish; top with 3 noodles. Sprinkle with 3/4 cup of the mozzarella cheese. Repeat layers twice. Spread with remaining artichoke mixture; sprinkle with remaining mozzarella cheese. Sprinkle with feta cheese.
4. 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. Garnish with rosemary sprigs and lemon wedges.
High Altitude (3500-6500 ft): Heat oven to 375°F. Cover; bake 45 minutes. Uncover; bake about 15 minutes longer.
Nutrition Info: 1 serving (makes 8)
Carb Choices-2 1/2
Recipe Care of Betty Crocker.com