Spinach-Artichoke Lasagna is a fun and tasty take on traditional lasagna that you’ll love.
Servings : 8
Ingredients
Spinach Artichoke Lasagna
- 1 Tbsp extra virgin olive oil
- 1 onion diced
- 2 Tbsp bottled minced garlic
- 10 oz baby spinach fresh
- 1 can artichoke hearts 15 oz, in water, drained, chopped
- 1 tsp dried rosemary
- 32 floz vegetable broth
- 1 head cauliflower
- 1/2 cup parmesan cheese grated
- 1 tsp salt
- 9 brown rice lasagna noodles uncooked
- 16 oz mozzarella grated
- 4 oz feta cheese crumbled
Fresh Watermelon
- 2 lb watermelon fresh
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Instructions
Spinach Artichoke Lasagna
- Preheat oven to 350. Spray 13X9 inch glass baking dish with cooking spray.
- Heat oil in large skillet. Add onion and garlic. Cook 2 minutes, stirring occasionally. Add spinach, artichokes, rosemary, and broth. Bring to a boil. Cook 10 minutes or until spinach is wilted.
- Chop cauliflower. In a separate pot, boil cauliflower until soft. Combine cooked cauliflower, parmesan, salt, and 1 c. of the spinach liquid in a blender. Process until smooth.
- Add cauliflower mixture to spinach mixture. Stir well. Spread 2 c. of the cauliflower mixture in the bottom of the prepared dish. Top with 3 noodles. Top with 1 c. mozzarella cheese. Repeat layers twice.
- Finish with remaining cauliflower mixture, 1 c. mozzarella, and 4 oz. feta. Cover tightly with foil. Bake at 350 for 45 minutes.
- Uncover, bake 15 minutes longer. Let stand 10 minutes before cutting.
Watermelon
- Cut watermelon into wedges or chunks. Serve.
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