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Lasagna, Artichoke-Spinach (D, TNT)
Source: Prevention
Serves: 8

Lasagna Layer:
9 lasagna noodles

Artichoke-Spinach Mixture:
2 tsp. olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 cup vegetable broth, low-sodium
1/4 cup fresh basil, chopped
18 ounces frozen artichoke hearts, partially thawed
10 ounces frozen spinach, chopped, partially thawed
1 cup roasted red peppers, chopped

1 tsp. margarine
1-1/2 tsp. unbleached flour
12 ounces evaporated skim milk
1-1/2 tbsp. Parmesan cheese, grated
1/8 tsp. nutmeg

Crumb Layer:
3 tbsp. seasoned bread crumbs

Preheat the oven to 350°F. Coat a 9"x13" glass or ceramic baking dish with nonstick spray.

Make Lasagna Layer:
In a large pot of boiling water, cook the noodles for 10 to 12 minutes, or until just tender. Drain and rinse with cold water. Set aside.

Make Artichoke Mixture:
Meanwhile, in a large nonstick frying pan over medium heat, warm the oil. Add the onions and garlic; cook, stirring frequently, for 2 to 3 minutes, or until tender.

Stir in the stock and basil; bring to a boil. Add the artichokes, spinach and peppers; cover and cook for 5 minutes. Remove the lid and cook until all the liquid has evaporated. Set aside.

Make Sauce:
In a 1-quart saucepan over medium heat, melt the margarine. Whisk in the flour; cook for 1 minute.

Slowly whisk in the milk, Parmesan and nutmeg; cook, stirring constantly, for 5 to 7 minutes, or until the sauce boils and thickens.

Spread 1/3 cup of the sauce in the bottom of the prepared baking dish. Top with 3 of the noodles; spread with half of the artichoke mixture. Spoon 1/3 cup of the sauce over the artichoke mixture and sprinkle with 1 tbsp. of the bread crumbs. Repeat the procedure. Top with the remaining 3 noodles.

Spread with the remaining sauce and sprinkle with the remaining 1 tbsp. bread crumbs. Cover with foil and bake for 30 minutes.

Uncover and bake for 10 to 15 minutes, or until bubbly. Let stand for 10 minutes before serving.

You may assemble the lasagna ahead of time and bake it later. Cover it well and refrigerate for up to one day or freeze for up to a month.

Poster's Notes:
A good dish for a large crowd. Just add a simple tossed salad and some crusty garlic bread for a quick party meal. Don't use a metal pan for this dish because the artichokes will become discolored from it.

Posted by Barbara Leass

Nutritional Info Per Serving: 455 Calories; 4g Fat (8% calories from fat); 18g Protein; 85g Carbohydrate; 3mg Cholesterol; 455mg Sodium