Roasted Garlice, Spinach, and Artichoke Lasagna

4 Lg artichokes
3 cloves garlic (husked and chopped into large chunks)
3 cups fresh spinach (cleaned and chopped)
4 cups whole milk ricotta cheese
4 oz seasoned breadcrumbs
1 cup onion (minced)
2 boxes lasagna noodles (semi-cooked)
2 cups tomato sauce
3 large eggs
2 tbsps ground black pepper
4 cups mozzarella cheese (shredded)

Steam artichokes until soft; scrape meat from leaves and chop heart, place in large mixing bowl. Clean and chop garlic cloves; mince onion then place garlic and onion in frying pan with 1/2 tbsp olive oil and 1 tbsp ground pepper; cook until slightly brown, then combine with artichokes. Clean and chop spinach and combine with artichoke and garlic. Add ricotta, 1 cup mozzarella, 1/2 tbsp olive oil, breadcrumbs, eggs, and rest of black pepper. Mix ingredients together evenly. Set aside.

Cook lasagna noodles. Set aside.

Take a 9X18" pan, place 3/4 cup tomato sauce mixed with 1/2 tbsp olive oil on bottom; put down first layer of noodles; scoop ricotta mixture onto noodles creating an even layer, top with some mozzarella cheese and tomato sauce. Repeat layering steps until pan is full, then spread rest of mozzarella cheese and tomato sauce on top and cover with foil.

Cook with foil on for 25-30 minutes, then remove foil and bake for 15-20 minutes till cheese is thoroughly melted.




Serving Size: Makes 16-3/4 cup Servings

Number of Servings: 16

Recipe submitted by SparkPeople user SINGLEC00K.