Everyone’s favorite party dip gets a pasta night makeover with this ooey gooey spinach and artichoke lasagna from an online culinary school student. No-boil or homemade noodles will take this dish up a notch while a house-made white sauce is the perfect filler to let the flavors shine. Sun dried tomatoes add a depth of sweetness while the four different types of cheese-feta, ricotta, mozzarella and Parmesan make sure this dish doesn’t go without tons of flavor. If you’re sick of old fashioned lasagna and want to try something new, this dish doesn’t disappoint!
Ingredients
- 9-12 “no-boil” lasagna noodles (uncooked)
- 1 tablespoon chopped fresh rosemary
- 1 med. white onion, chopped
- 6 cloves garlic, chopped
- 10 oz package frozen chopped spinach, thawed, drained and squeezed dry
- 14 oz marinated artichoke hearts, chopped
- Sun dried tomatoes, hydrated and sliced
- 1000 ml veggie broth
- 28 oz of your tomato sauce
- 1?2 jar (28 oz) jar white sauce [or: 1 pt. of cream or half & half w/ 250g of shredded Parmesan melted in 8g parsley and 3g nutmeg].
- 340g shredded mozzarella cheese
- 270g low-fat ricotta
- Some crumbled feta cheese for the top
- 1 large egg
Directions
- Preheat oven to 350 degrees F (175 C).
- Mix shredded mozzarella with about a 1?2 cup ricotta and one egg (beaten slightly). Set aside.
- Sauté onion and garlic lightly, until onion is tender-crisp. Add in vegetable broth and rosemary; bring to a boil. Stir in artichoke hearts, spinach, and some sundried tomatoes, adding a bit more broth if needed; reduce heat, cover and simmer 5 minutes. Add in both red and white pasta sauces.
- Spread about 1/4 of the vegetable/sauce mixture in the bottom of the prepared baking dish; top with 3-4 noodles. Spread about 3/4 cup mozzarella cheese mixture over noodles.
- Repeat layers 2-3 more times, ending with artichoke mixture on top.
- Finish by adding crumbled feta to top.
- Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
