I absolutely love lasagna.
While the traditional meatless-marinara version is delightful in its own way, tonight I'll introduce you to a company-worthy lasagna that will blow your mind.
That's right: Mind-blowing. Well, let's be honest-- I owed it to you after two nights in a row of celery.
With feta cheese, fresh rosemary, and artichoke hearts, this recipe takes the traditional comfort-food pasta bake, and cranks it up a notch. Or ten notches.
My older sister first made this recipe a few years ago when I was in graduate school. Being the thoughtful sister she is (or, simply pitying my stressed-out, impoverished student lifestyle at the time), she would cook dinner for me on Wednesday evenings. Since the Wednesday night she created this garlicky work of art, I've never found a lasagna recipe that comes close to being this tasty.
This recipe is ideal for a special occasion--birthday, anniversary, good hair day, etc. Tonight's cause for celebration? My friend Alli, who is well on her way to becoming a Physical Therapist Extraordinaire, just completed two big exams and is need of some R & L (rest and lasagna).
I was more than happy to help :)
Suggestion: I actually prepared the lasagna last night (you know, around 9pm when every sane person starts a lasagna), covered and refrigerated it, and then popped it in the oven when I got home from work today. Paired with garlic bread and a side salad, it's easy-peasy gourmet tonight.
What's your favorite way to enjoy pasta?
Spinach Artichoke Lasagna
(recipe from my cooking-genius sister Kendra, who credits AllRecipes.com)
Finally! A flavor-packed vegetarian lasagna that isn't loaded with cream and alfredo sauce. It's definitely a crowd-pleaser for vege-heads and carnivores alike.
- 9 uncooked whole wheat lasagna noodles
- 1 large onion, diced
- 4 large cloves of garlic, minced
- 1 can (14 oz.) of veggie or chicken broth
- 1 TBSP fresh rosemary (or 1 tsp. dry)
- 1 jar (14 oz.) of artichoke hearts in water, drained and chopped
- 1 (10 0z.) package of frozen spinach, thawed, drained, and squeezed dry
- 1 28 oz. jar marinara sauce (I used a sauteed onion and garlic variety)
- 3 cups shredded mozzarella or Italian cheese blend (I didn't measure, I just sprinkled a little on each layer)
- 1 (4 oz.) package of garlic and herb feta cheese
1) Cook lasagna noodles according to package directions. Coat a 13 x 9 pan with cooking spray.
2) Meanwhile, heat a little olive oil over medium-high heat in a sauce pan. Add onion and garlic and cook for 3 minutes, until onion is just tender. Stir in broth and rosemary and bring to a boil. Add spinach and artichoke hearts; reduce heat, cover, and simmer for about 5 minutes. Stir in marinara sauce.
3) Spread 1/4 of artichoke mixture in the bottom of the prepared pan. Top with 3 cooked noodles. Sprinkle with 3/4 cup cheese (I just sprinkled a thin layer on). Repeat layers 2 more times, ending with artichoke mixture and cheese. Sprinkle crumbled feta on top.
4) Cover lasagna and bake at 350 degrees for 40 minutes. Uncover and bake 15 more minutes until bubbly. Allow to sit for 10 minutes before cutting and serving.
5) Invite Garfield the Cat over for dinner. He's never had lasagna this good.