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Artichoke Spinach Lasagna Makes 8 servings
Ingredients
- 1 medium onion, chopped (½ cup)
- 4 cloves garlic, finely chopped
- 1 can (14 oz) vegetable broth
- 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
- 1 can (14 oz) artichoke hearts, drained, coarsely chopped
- 1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
- 1 jar (15 to 17 oz) roasted garlic Parmesan or Alfredo pasta sauce
- 9 uncooked lasagna noodles
- 3 cups shredded mozzarella cheese (12oz)
- 1 package (4oz) crumbled herb-and-garlic feta cheese (1 cup)
- Rosemary sprigs, if desired
- Lemon wedges, if desired
Directions
- Heat oven to 350ᶿF
- Spray 13x19-inch (3-quart) glass baking dish with cooking spray.
- Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion and garlic; cook about 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in broth and rosemary. Heat to boiling. Stir in artichokes and spinach; reduce heat. Cover; simmer 5 minutes. Stir in pasta sauce.
- Spread ¼ of the artichoke mixture in bottom of baking dish, top with 3 noodles. Sprinkle with ¾ cup of the mozzarella cheese. Repeat layers twice.
- Spread with remaining artichoke mixture; sprinkle with remaining mozzarella cheese. Sprinkle with feta cheese.
- Cover and bake 40 minutes. Uncover and bake 15 minutes longer or until noodles are tender and lasagna is bubbly. Let stand 10 to 15 minutes before cutting.
- Garnish with rosemary sprigs and lemon wedges.
EXCHANGE: |
2 Starch |
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1 Vegetable |
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1 Fat |
Nutritional Information
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PER SERVING Calories 350
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Total Fat 13g
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Trans Fat 0.0g
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Cholesterol 40mg
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Sodium 950mg
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Total Carbohydrates 38g
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Dietary Fiber 5g Sugar 9g
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Protein 20g
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