Simple Way to Prepare Award-winning Artichoke spinach lasagna

Artichoke spinach lasagna. This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta. Stir in broth, artichokes, spinach, rosemary, nutmeg and pepper; bring just to a boil.

Whisk in milk, salt and pepper. To prepare the tomato sauce, first pour the tomatoes into a mesh sieve or fine colander and let them drain off excess juice for a minute. Transfer drained tomatoes to the bowl of a food processor.

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, artichoke spinach lasagna. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Artichoke spinach lasagna is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Artichoke spinach lasagna is something that I have loved my entire life. They’re nice and they look wonderful.

This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta. Stir in broth, artichokes, spinach, rosemary, nutmeg and pepper; bring just to a boil.

To begin with this recipe, we must first prepare a few ingredients. You can cook artichoke spinach lasagna using 16 ingredients and 1 steps. Here is how you cook that.

The ingredients needed to make Artichoke spinach lasagna:

1. Make ready 1/2 cup of chopped onion.
2. Take 1 tablespoons of olive oil.
3. Make ready 4 of garlic cloves, minced.
4. Get 1 of can(14 1/2 ounces) vegetable or chicken broth.
5. Make ready 1 teaspoon of dried rosemary, crushed.
6. Make ready 1/4 teaspoon of ground nutmeg.
7. Get 1/4 teaspoon of pepper.
8. Get 1 of can(14 ounces) water- packed artichoke hearts, rinsed, drained and quartered.
9. Make ready 1 package (10 ounces) of frozen chopped spinach, thawed and squeezed dry.
10. Prepare 1/2 cup of sliced fresh mushrooms.
11. Make ready 1 of jar(15 ounces) roasted garlic Alfredo sauce.
12. Prepare 12 of no- cooked lasagna noodles.
13. Prepare 3 cups (12 ounces) of shredded part- skim mozzarella cheese, divided.
14. Prepare 1 cup of crumbled tomato and basil feta cheese or feta cheese.
15. Prepare 1/8 teaspoon of garlic powder.
16. Take 1/8 teaspoon of each dried oregano, parsley flakes and basil.

Add the basil, olive oil, garlic, salt and pepper flakes. Gently stir in artichoke hearts and spinach. For the bechamel: melt butter in a medium sized saucepan over medium high heat. Season with salt and pepper to taste.

Steps to make Artichoke spinach lasagna:

1. In a large saucepan, sauté onion in oil for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the broth, rosemary, nutmeg and pepper. Bring to a boil. Add the artichokes, spinach and mushrooms. Reduce heat; cover and simmer for 5 minutes. Stir in Alfredo sauce..

Combine spinach and artichoke hearts in a food processor until smooth and creamy. (Or chop each separately with a knife until roughly chopped) Melt butter and garlic in a large pot over medium heat until just melted. Mix in spinach, artichokes and sundried tomatoes, until artichokes are in small pieces. Lay three lasagna noodles over pesto-tomato spread, trimming if needed. Add artichokes, spinach and the mushrooms. Top with remaining sauce mixture and mozzarella cheese.

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