Sunday, August 3, 2008

Artichoke Lasagna with Feta Cheese

This is Zach's specialty. He prepared this start to finish, and even took the picture! Looks good, doesn't it? He found the recipe on recipezaar, #38607.




Artichoke Lasagna with Feta Cheese
9 lasagna noodles (cook according to directions)
1/2 onion (diced)
4 garlic cloves (minced)
1 tablespoon veggie oil
2 cups veggie broth
4 sprigs fresh rosemary (chopped)
1 can artichoke hearts (chopped)
10oz frozen spinach (thawed and drained)
1 jar pasta sauce (we like Trader Joe's Tomato Basil)
3 cups shredded mozzarella cheese*
4oz feta cheese* (crumbled)
1/2 teaspoon garlic salt
1/2 teaspoon italian seasoning
*Not all cheese is truly vegetarian, as many brands are made with rennet which is derived from the stomach of slaughtered calves (often labeled as "enzymes"). The links go to brands which are vegetarian friendly.

Mix the onions, garlic, and oil together in a pot. Cook over medium heat until the onions are tender. Add the veggie broth, rosemary, artichoke hearts, and spinach. Simmer for about 5 minutes, then add the sauce.

Now for the messy part! Oil up a 9x13" pan. Add a thin layer of the sauce mixture, followed by three noodles. Sprinkle with mozzarella cheese and add another layer of the sauce mixture. Top it with three more noodles. Sprinkle with mozzarella cheese and add another layer of the sauce. Top it with three more noodles. Sprinkle with mozzarella cheese and add another layer of the sauce mixture. Top with mozzarella and feta cheese.

Cover with foil, and bake for about 40 minutes. Remove the foil and bake for another 15 minutes. Let it stand for as long as you can resist it (10 minutes, if you have the willpower), and enjoy!

Apparently this can be frozen (before cooking) and baked for 1 1/2 hours.

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