Artichoke Spinach Lasagna II

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Nutritional Info
  • Servings Per Recipe: 7
  • 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

View full nutritional breakdown of Artichoke Spinach Lasagna II calories by ingredient
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Introduction

An adaptation of the allreciepes Lasagana. Uses whole wheat pasta, less broth, and added roasted red peppers An adaptation of the allreciepes Lasagana. Uses whole wheat pasta, less broth, and added roasted red peppers
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

Directions

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.

TAGS:  Vegetarian Meals |

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