Artichoke and Spinach Lasagna
This Artichoke and Spinach Lasagna will be a family favorite. It is a perfect meal for Meatless Mondays and the leftovers will get you through the week. Splurge on Roa’s sauce; it will take this dish to the next level. If you can find frozen artichoke hearts (Trader Joe’s sells them), use them.
Servings: 8
Equipment
- Food processor
- Oven
Ingredients
- cooking spray of choice
- 12 lasagna noodles (if using no boil noodles adjust quantity appropriately)
- 2 tbsp extra virgin olive oil
- 1 small onion, halved
- 3 or more cloves of garlic
- 2 large handfuls of spinach
- 1 14 oz can of artichoke hearts rinsed and drained or 1 12 oz bag frozen artichoke hearts thawed
- 1 large egg, beaten
- ½ cup ricotta cheese
- ¼ cup grated parmesan or Romano cheese
- ¼ tsp garlic powder
- freshly ground pepper to taste
- 1 jar of favorite pasta sauce (I swear by Rao’s)
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375. Coat a large baking dish (I use an 8 X 11 glass Pyrex dish) with cooking spray of choice. Bring a large pot (make sure noodles will fit without being broken) of salted water to boil and cook lasagna noodles according to package direction. Drain and let cool. If noodles are too hot to handle when you’re ready to start building your lasagna, run them under cold water.
- Meanwhile, drop garlic cloves through food processor tube with machine running (this will help to mince them evenly). Stop the machine, scrape down the sides, add onion and pulse for three second intervals until finely chopped. Heat oil in a medium saucepan. Transfer garlic and onion to pan and sauté for 5-7 minutes.
- Add spinach and artichoke hearts to food processor work bowl. Pulse in three second intervals until finely chopped, scraping down sides as needed. In a large bowl, beat egg. Add ricotta, parmesan or Romano cheese and seasoning. Mix to combine. Add the sauteed garlic and onions and chopped spinach and artichoke hearts to ricotta mixture and stir together, combining completely.
- Spread a few spoonfuls of sauce along the bottom of your baking dish. Arrange four noodles, overlapping as needed so that the bottom of the dish is fully covered. Top with a generous amount of sauce. Use a spatula to evenly spread about half of the ricotta-veggie mix over the noodles. Add four more noodles, cover generously with sauce and spread out the rest of the ricotta-veggie mix. Sprinkle with about half the mozzarella cheese. Top with the last four noodles and cover completely with sauce. Evenly sprinkle the remaining mozzarella cheese. Bake covered for 25 minutes. Uncover and bake for 10 more minutes. If you like browned cheese, broil on high for 4-5 minutes paying close attention so that you don’t burn all that hard work! Let cool slightly before serving. Leftovers stay well for a few days or can be frozen.
Notes
This can be assembled the night before.
I prefer frozen artichokes to canned for this recipe, but they can be hard to find. My local Trader Joe’s and Wegmans carry them.
I prefer frozen artichokes to canned for this recipe, but they can be hard to find. My local Trader Joe’s and Wegmans carry them.