Sunday, June 29, 2008


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).

Both turned out well. I loved the new recipe! I think I need to find a different sausage for the meat though. I used hot breakfast sausage, and it really didn't have the kick I was hoping for.

9 uncooked lasagna noodles (I used Healthy Harvest noodles)
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).
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.

SparkPeople Healthy Harvest Turkey Lasagna

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
2 eggs
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