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!
- 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
- 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.