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Notities
Voedingswaarde-etiket
–
+
servings
Kleiner
Normaal
Groter
Artichoke-Spinach Lasagna
Portions:
8
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Ingrediënten
▢
1
medium
onion
chopped (½ cup)
▢
4
cloves
garlic
finely chopped
▢
1
can
14 oz vegetable broth
▢
1
tablespoon
rosemary
leaves chopped fresh or 1 teaspoon dried
▢
1
can 14 oz
artichoke hearts, drained, coarsely chopped
▢
1
box 9 oz
spinach
frozen chopped , thawed, squeezed to drain
▢
1
jar 15 to 17 oz
Alfredo pasta sauce
▢
9
lasagna noodles
uncooked
▢
3
cups
shredded mozzarella cheese
12 oz
▢
1
package
4 oz crumbled herb-and-garlic feta cheese (1 cup)
▢
Fresh rosemary sprigs
if desired
▢
Lemon wedges
if desired
Instructies
Heat oven to 350°F.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
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.
Spread one-fourth of the artichoke mixture in bottom of baking dish.
Top with 3 noodles.
Sprinkle with ¾ cup of the mozzarella cheese.
Repeat layers twice.
Spread with remaining artichoke mixture; sprinkle with remaining mozzarella cheese.
Sprinkle with feta cheese.
Cover with foil.
Bake 40 minutes.
Uncover; 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.
1 Serving: Calories 520
Notes / Tips / Wine Advice:
Quick Variation
Stir in ½ cup chopped pitted kalamata, Greek or ripe olives with the pasta sauce for a Mediterranean version of this recipe
Nutritional Information
Calories:
520
kcal
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Recipe Category
Casserole
/
One Pot Dinner
/
Pasta
/
Vegetables
Diets
Vegetarian