For Wednesday dinner last week, I opted for lasagna. I have been craving a white veggie lasagna, but after perusing recipes, I decided to do one dish of my standby wheat noodle lasagna with sausage, and a spinach and artichoke lasagna with vodka sauce (instead of the Alfredo I had in mind).
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth (I used fat free beef 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 (I used vodka sauce instead)
3 cups shredded mozzarella cheese, divided (I used part-skim)
1 (4 ounce) package herb and garlic feta, crumbled (I couldn't find herb and garlic, so I used Mediterranean spices feta, and that worked fine)
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil.
Spray a large skillet with cooking spray and heat on medium-high.
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles.
Bake, covered, for 40 minutes.
1 lb. ground turkey (I used hot sausage instead)
3 cups (26 oz jar) sauce
1 1/2 cup water
1 3/4 cups part skim ricotta
2 cups shredded part skim mozzarella, divided
1/2 cup Parmesan
1 tbs dry parsley
1/2 tsp salt
1/4 tsp pepper
9 pieces Healthy Harvest Lasagna (uncooked)
Heat oven to 350
Brown turkey, add sauce and water, simmer 10 min.
Stir together in another bowl, 1 cup mozzarella, ricotta, eggs, parsley, salt, pepper, and Parmesan.
Build lasagna as usual using uncooked pasta noodles.
Top with remaining mozzarella.
Cover and cook 45min.
uncover and cook 10 min.
Let stand 10 min.
Makes 8 servings