Spinach and Artichoke Lasagna
Pasta and Pizza | European cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
11
🍽️ Servings
8
Description
Spinach and Artichoke Lasagna
Ingredients
- Vegetable Oil - to taste
- Ready-made dry lasagna sheets - 9 pieces
- Onion - 1 head
- Minced garlic - 4 cloves
- Vegetable Broth - 13 fl oz
- Fresh chopped rosemary - 1 tablespoon
- Canned Artichokes - 9.9 oz
- Frozen Spinach - 14.1 oz
- Mozzarella Cheese - 14.1 oz
- Feta cheese - to taste
- Spaghetti sauce - 24.7 oz
Step by Step guide
Step 1
Preheat the oven to 170°C (340°F). Grease a baking dish with oil. Pour water into a large pot, add salt, and bring to a boil.
Step 2
Add the pasta and cook for 8-10 minutes or until al dente. Drain the water.
Step 3
Grease a large skillet with oil and heat over medium heat.
Step 4
Sauté the onion and garlic until soft or until the onion becomes translucent.
Step 5
Add the broth and rosemary and bring to a boil.
Step 6
Add the artichokes and spinach. Reduce the heat and simmer for 5 minutes.
Step 7
Add the pasta sauce.
Step 8
Spread the artichoke mixture on the bottom of the baking dish, then layer 3 cooked lasagna sheets on top.
Step 9
Sprinkle ¾ cup of mozzarella cheese over the lasagna sheets. Repeat with two more layers of artichokes and lasagna. Top with artichokes and sprinkle with mozzarella. Add feta cheese on top.
Step 10
Bake covered with foil for 40 minutes. Remove the foil and bake for another 15 minutes uncovered. Let it rest for 10 minutes before slicing.
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