Artichoke Spinach Lasagna II
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
-9 pieces Healthy Harvest Whole Wheat Pasta Lasagna - Onions, raw, .5 medium (2-1/2" dia)-Garlic, 4 clove - Pacific Natural Foods Organic Low Sodium Chicken Broth, 7 oz-Rosemary, dried, .5 tbsp -Artichoke Hearts (Marinated), 6.5 oz - Trader Joe's Fire Roasted Red Peppers, 1 cup -Spinach, frozen, 2 package (10 oz) -Tomato Sauce, 24 oz-Kraft Mozzarella Finely shredded Part Skim cheese, 2 cup -Ricotta Cheese, part skim milk, 1 cup -Athenos Natural Garlic & Herb feta 4oz
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp.
Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Spread 3/4 c riccotta. Repeate arichoke and noodles and spread 1/4 c riccotta and 1/2 c mozzerrella. Repeat artichoke and noodles and sprinkle 3/4 c mozzarella. Sprinkle crumbled feta on top.
Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
Makes 6-7 (nutritional info is for 7)
Number of Servings: 7
Recipe submitted by SparkPeople user MZ_NO_ROLLS.
Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp.
Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Spread 3/4 c riccotta. Repeate arichoke and noodles and spread 1/4 c riccotta and 1/2 c mozzerrella. Repeat artichoke and noodles and sprinkle 3/4 c mozzarella. Sprinkle crumbled feta on top.
Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
Makes 6-7 (nutritional info is for 7)
Number of Servings: 7
Recipe submitted by SparkPeople user MZ_NO_ROLLS.
Nutritional Info Amount Per Serving
- Calories: 385.8
- Total Fat: 14.9 g
- Cholesterol: 39.9 mg
- Sodium: 1,168.6 mg
- Total Carbs: 45.6 g
- Dietary Fiber: 12.9 g
- Protein: 28.5 g
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