Lasagna with artichokes and spinach

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Ingredients
Servings: 8

9 sheets of lasagna
1 onion, finely chopped
4 cloves garlic, chopped
2 cups vegetable broth
1 tbsp fresh rosemary, chopped

1 jar (340 ml) artichoke hearts, drained and chopped
1 pkg (300 g) frozen spinach, thawed, squeezed and drained
1 tin (796 ml) tomato sauce
3 cups shredded mozzarella, divided
1/2 cup of feta cheese with herbs, crumbled

Preparation steps
Preparation : 20min “Cook : 1hr” Ready in : 1h20min

Preheat the oven to 180°C (350°F). Oil a lasagna dish.
Cook the pasta in a large pot of salted water, 8 to 10 minutes. Drain.
Heat a little oil in a large skillet, over medium-high heat. Cook the onion and the garlic for 3 minutes. Add the broth and the rosemary. Bring to a boil. Add the artichokes and spinach; reduce heat to medium-low and simmer 5 minutes, Stir in the tomato sauce.
Spread 1/4 of the prepared artichokes in the bottom of the prepared dish. Put 3 lasagna noodles on top. Sprinkle 3/4 cup of cheese on the lasagna. Repeat these steps 2 more times, ending with a layer of artichokes and mozzarella cheese. Sprinkle the crumbled feta on top.
Cook, covered, for 40 minutes. Uncover and bake 15 more minutes. Let stand 10 minutes before cutting into pieces.

Lasagna with artichokes and spinach
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 9 sheets of lasagna
  • 1 onion, finely chopped
  • 4 cloves garlic, chopped
  • 2 cups vegetable broth
  • 1 tbsp fresh rosemary, chopped
  • 1 jar (340 ml) artichoke hearts, drained and chopped
  • 1 pkg (300 g) frozen spinach, thawed, squeezed and drained
  • 1 tin (796 ml) tomato sauce
  • 3 cups shredded mozzarella, divided
  • ½ cup of feta cheese with herbs, crumbled
Instructions
  1. Preheat the oven to 180°C (350°F). Oil a lasagna dish.
  2. Cook the pasta in a large pot of salted water, 8 to 10 minutes. Drain.
  3. Heat a little oil in a large skillet, over medium-high heat. Cook the onion and garlic for 3 minutes. Add the broth and the rosemary. Bring to a boil. Add the artichokes and spinach; reduce heat to medium-low and simmer 5 minutes, Stir in the tomato sauce.
  4. Spread ¼ of the prepared artichokes in the bottom of the prepared dish. Put 3 lasagna noodles on top. Sprinkle ¾ cup of cheese on the lasagna. Repeat these steps 2 more times, ending with a layer of artichokes and mozzarella cheese. Sprinkle the crumbled feta on top.
  5. Cook, covered, for 40 minutes. Uncover and bake 15 more minutes. Let stand 10 minutes before cutting into pieces.

 

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