Jun 23 2009
Spinach Artichoke Lasagna
I was perplexed the other night when faced with the prospect of cooking dinner for some Vegetarian friends. We don’t do a lot of vegetarian around here. My husband doesn’t eat many vegetables, so finding something that could please everyone made me a bit stressy. I called out to the Twitterz and had some interesting suggestions. But nothing that I KNEW my husband would eat and not hate. I mean, I was pretty sure he’d eat whatever I cooked, but I figured he probably wouldn’t LIKE it.
So, I turned to one of my favorite sites for recipe ideas, Recipezaar. The twitter lasagna suggestions sounded promising, but I had to find a veggie lasagna that didn’t contain vegetables. And plain cheese is BORING.
And then I came across two recipes for Spinach Artichoke Lasagna. I KNOW. They both sounded good, and I liked different things about each of them, so I decided to venture out on my own and combine the two. This is what I came up with. It was DAMN good. Even if I do say so myself.
Ingredients:
1- Can Artichoke Hearts
1- Jar Hot Marinated Artichoke Hearts
1- Can Artichoke Bottoms
1- Package Frozen Chopped Spinach
1- Cup Chopped Roasted Red Pepper
1- Medium Onion, Chopped
3 TBSP. Olive Oil
3- Garlic Cloves, chopped
1- Cup White Wine
1/4 Cup Chopped Fresh Basil
1- Cup Smoked Mozzarella, shredded
1/2- Cup regular Mozzarella, shredded
1 to 1 1/4 cups Ricotta Cheese
1/4 cup Parmesan Cheese
1- Egg
2- Jars Alfredo Sauce
1/4 Cup Seasoned Bread Crumbs
Salt & Pepper
1- Box No Boil Lasagna Noodles
1/4 Cup Regular Mozzarella
1/4 Cup Parmesan Cheese
Directions:
Chop marinated artichoke hearts, 1/2 can of artichoke hearts and 1/2 can of artichoke bottoms, set aside.
Thaw spinach and remove all the liquid.
Heat oil in large skillet. Add onion and garlic and sautee until onions are tender.
Add wine and basil, bring to a boil.
Add spinach, artichoke and pepper.
Reduce heat, cover and simmer for five minutes.
Remove lid and continue to cook until all moisture is evaporated.
Add 1 jar Alfredo Sauce, stir, and turn heat to low.
Mix Mozzarella’s, Ricotta, Parmesan and egg in a bowl.
Add salt & pepper to taste.
Spray bottom of 9×13 baking dish with cooking spray.
Place 1/3 cup plain Alfredo sauce on bottom of dish and spread around.
Place 3-4 lasagna noodles (depends on brand) on bottom of dish.
Place 1/3 Cheese mixture on top of noodles and spread evenly.
Place 1/3 Spinach Artichoke mixture on top of cheese and spread evenly.
Sprinkle with bread crumbs and place a small amount of sauce on top of mixture.
Cover with 3-4 additional noodles and repeat entire process until cheese and spinach artichoke mixture are gone.
Cover with 3-4 noodles, top with enough sauce to cover the noodles and cover with remaining mozzarella and parmesan. Sprinkle with breadcrumbs.
Cover with foil and bake at 350 for 30 minutes.
Remove foil and bake for an additional 15 – 20 minutes until top browns and sides are bubbling.
Enjoy!!!
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