Thursday, September 10, 2009

Artichoke and Spinach Lasagna

I whipped this up last night on the fly. Nothing too fancy, but it was good.

Artichoke and Spinach Lasagna-8X8 pan so about 4-6 servings
1 small container ricotta cheese
1/2-1 can artichoke hearts
a couple good handfuls of fresh spinach (2 cups?), chopped thinly
a couple handfuls of shredded mozzarella (plus some to top)
some fresh parmesan (if you have it)
2 cloves garlic, pressed
fresh nutmeg to taste (I grate it on the small side of my cheese grater.)
fresh ground pepper to taste
salt to taste
Red sauce
1 egg

8-9 lasagna noodles, depending on the type you use

  1. Combine all filling ingredients except the egg. I don't pre-cook the spinach. I always add the egg last so I can actually do my spices "to taste". Add the egg and mix well.
  2. If you're using the noodles you pre-cook, you only need 8 noodles because you'll have to cut off the long end to fit the pan. I just used the pieces I cut off to make up the last noodle. So, cook or don't cook the noodles, depending on the type.
  3. Spread a thin layer of sauce on the bottom of the pan, place 3 noodles on the bottom. Spread a layer of filling, sauce, 3 more noodles, repeat till you've used it all up. End with noodles, sauce and top with the reserved mozzarella.
  4. Cook for 30-40 min. on 350* covered and then uncover another 10 min. or so to brown the cheese on top.

1 comment:

The Domestic Flunky said...

This sounds delicious! I am a huge fan of artichoke and spinach, and I love the twist on other vegetarian lasagnas... which so often turn out to be, simply, 'meatless marinara'. Thanks!