Spinach & Artichoke Lasagna - vegetarian recipes

Spinach & Artichoke Lasagna

October 19 2015 Meatless Monday 

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This lasagna is perfect for those who are new to going meatless. It’s so delicious, you won’t miss the meat, plus it’s quick and simple to prepare. This recipe comes to us from Chef Paul Garey of Memorial Sloan Kettering Cancer Center, a Meatless Monday partner. Serves 8 - 9 uncooked lasagna noodles - 1 onion, chopped - 4 garlic cloves, chopped - 14 oz vegetable broth - 1 tablespoon fresh rosemary, chopped - 14 oz marinated artichoke hearts, drained and chopped - 10 oz frozen chopped spinach, thawed, drained and squeezed dry - 28 oz light alfredo sauce - 3 cup shredded mozzarella cheese - 4 oz package garlic and herb Gournay cheese - cooking spray Preheat oven to 350 degrees F. Spray a 9×13 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. Sauté onion and garlic for 3 minutes or until onion is translucent. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in alfredo 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 Gournay cheese on top. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 20 minutes before cutting. The post Spinach & Artichoke Lasagna appeared first on Meatless Monday.

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