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Artichoke Spinach Lasagna - Printable Version

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Artichoke Spinach Lasagna - Drew - 05-20-2012 02:13 AM

[attachment=822]
Ingredients
cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled
[hide]Directions
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.[/hide]


RE: Artichoke Spinach Lasagna - AlisonP0 - 05-27-2012 01:11 PM

Wow drew, thanks for the post, this looks great! This, however caused me to wonder about 2 things. 1) when you say lightly salted water to boil, may you please be a little bit more specific about lightly salted water and how much i.e 1 cup/gallon or 1tbsp/gallon? Also when you say "until al dente; drain." may you please let us know what al dente means? thanks!


RE: Artichoke Spinach Lasagna - HannyD - 06-04-2012 10:20 AM

Thanks for the great post, I have seen other lasagna's on this forum, and in my opinion this is one of the higher quality ones. Alison for lighted salted water, I recommend starting small and working up from their until you reach your "good level" where it tastes good to you. I'd rather start with high than low. Not sure about the spanish, hopefully someone can help you soon.


RE: Artichoke Spinach Lasagna - Loistec - 06-09-2012 06:08 AM

(05-27-2012 01:11 PM)AlisonP0 Wrote:  Wow drew, thanks for the post, this looks great! This, however caused me to wonder about 2 things. 1) when you say lightly salted water to boil, may you please be a little bit more specific about lightly salted water and how much i.e 1 cup/gallon or 1tbsp/gallon? Also when you say "until al dente; drain." may you please let us know what al dente means? thanks!

Hi Alison, lightly salted means just a little salt in the water, or 1/2 tsp per gallon, or to taste. Al dente means, "to the tooth", or slightly chewy. No one likes mushy pasta!
This recipe sounds delish, the feta cheese would add enough salt for me!


RE: Artichoke Spinach Lasagna - idda - 06-18-2012 09:01 AM

Thanks for clarifying Loistec really helped me too. Thanks a lot for helping. I agree though, with the feta chesse I wouldn't really need anymore salt so I can probably end up ignoring that and sticking with just the cheese.