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Artichoke Spinach Lasagna


By Chef Marla - 6/20/2013

Artichoke Lasagne
  Photo Credit: marco mayer / Shutterstock.com

Oh yum! This family style dish comes straight from the heart and is a sure winner both the first time and for leftovers, if there are any. The Oxygen Radical Absorbance Capacity, or ORAC, system, which rates foods according to their antioxidant capability, gives artichokes a score that is nine times higher than other sources of vitamin C such as orange juice and red peppers.

Ingredients

½ cup onion, chopped
1 tablespoon olive oil
4 cloves garlic, minced
1 can (14.5 ounces) vegetable broth
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chiffonade
1 can (14 ounce) water-packed artichoke hearts, rinsed, drained and quartered
1 package (10 ounces) frozen chopped spinach, thawed and squeezed out
1 jar (15 ounces) roasted garlic Alfredo sauce
12 no-cook lasagna noodles
3 cups part-skim mozzarella cheese, grated and divided into thirds
¼ cup Parmesan cheese, grated Ricotta

Directions

In a saucepan, heat oil and sauté onion until translucent and add garlic continuing to cook another minute. Add broth, parsley, basil, artichoke hearts and spinach and bring to a simmer, cooking for five minutes. Stir in Alfredo sauce, mixing well.

Ladle 1 cup mixture into a greased 13 inch x 9 inch baking dish. Layer with 3 noodles, then dollop with ricotta, then layer of one-third mozzarella cheese. Repeat layers three times. Top with mozzarella.

Bake covered for 40 minutes. Uncover and continue to bake for 15 more minutes. Let stand for 10 minutes to set before cutting.

Serves 12

Chef's Tip: Chiffonade is a cutting technique that works well with basil as well as other leafy herbs, such as sage. To chiffonade, stack several leave and then roll them like a cigar. Slice the leaves widthwise into narrow strips. When you unroll them, they will be like beautiful little ribbons.


 








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