Artichoke and Spinach Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Wheat lasagna noodles (no boil)1 tablespoon of olive oil1 onion, chopped4 garlic cloves, chopped14.5 ounces can vegetable broth1 tablespoon chopped fresh rosemary14 ounce canned artichoke hearts, chopped10 ounce package frozen spinach, thawed and drained28 ounce jar of pasta sauce3 cups shredded mozzerella cheese, divided4 ounces of shaved parmesean
Preheat oven to 350 degree.
In a skillet pour olive oil and saute the onions and garlic for 3 minutes, stir in vegetable broth and rosemary, bring to a boil. Stir in Artichoke hearts and spinach, reduce heat, cover and simmer for 5 minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the baking dish: top with 3 noodles.Sprinkle 3/4 cup mozzerella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and the rst of the mozzerella cheese. Srinkle parmesean on top.
Bake covered for 40 minutes, Uncover and bake for 15 minutes. Let stand 10 minutes before serving!
Number of Servings: 8
Recipe submitted by SparkPeople user MISSYPISSY1982.
In a skillet pour olive oil and saute the onions and garlic for 3 minutes, stir in vegetable broth and rosemary, bring to a boil. Stir in Artichoke hearts and spinach, reduce heat, cover and simmer for 5 minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the baking dish: top with 3 noodles.Sprinkle 3/4 cup mozzerella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and the rst of the mozzerella cheese. Srinkle parmesean on top.
Bake covered for 40 minutes, Uncover and bake for 15 minutes. Let stand 10 minutes before serving!
Number of Servings: 8
Recipe submitted by SparkPeople user MISSYPISSY1982.
Nutritional Info Amount Per Serving
- Calories: 265.6
- Total Fat: 12.5 g
- Cholesterol: 18.1 mg
- Sodium: 761.6 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 4.9 g
- Protein: 15.2 g
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