You know the feeling when you work really hard on a recipe, trying to make something
healthy and tasty, only to have your spouse or kids reject it? Not a good feeling! Well, this is NOT one of those recipes. This has been a home run every time I’ve served it; from grandparents to six-year olds – it’s a hit! I usually count on leftovers for a couple of days, but the last time I fixed this we barely had enough for a second meal. My sons had second servings and would have had a third if I hadn’t stopped them for fear of them exploding!
I like to fix meals that will feed my family of four for several dinners. While I love to cook, I don’t always have time to be in the kitchen every afternoon fixing an elaborate dinner. This lasagna is perfect for us as it usually provides leftovers for several meals and even an easy to reheat lunch in my wife’s lunchbox. The colors, flavors and textures are great, which are important when trying to develop the palettes of my six-year old twins. Food should not only taste good, it should smell, feel and look good, too! I hope your family enjoys this recipe and please let me know how you like it. Also, I love to hear how you change the recipe to make it your own! Please share your culinary modifications in the comment section below.
Whole-wheat Artichoke Spinach Lasagna
- cooking spray
- 9 uncooked whole-wheat lasagna noodles
- 1 Tbs olive oil
- 1 large white onion, chopped
- 6 cloves garlic, chopped
- 1 (14.5 ounce) can vegetable broth
- 1-1/2 tablespoons fresh chopped rosemary
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
- 1/2 Tbs red pepper flakes (optional – more if you really like it spicy)
- 1 (28 ounce) jar tomato pasta sauce
- 3 cups shredded mozzarella cheese, divided
- 1 (4 ounce) package feta, crumbled (any kind will do)
- Preheat oven to 350 degrees F. Spray a 9×13 inch baking dish thoroughly with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add whole-wheat noodles and cook for 8 minutes or until al dente; drain and set aside.
- Add 1 Tbs olive oil to a large skillet and heat on medium. Sauté onion and garlic for 5 minutes, or until onion is tender and slightly translucent. Stir in broth and chopped rosemary; bring to a boil. Stir in chopped artichoke hearts, spinach, and red pepper flakes; reduce heat, cover and simmer 10-15 minutes. Stir in pasta sauce.
- Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked whole-wheat noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
- Bake, covered, for 45 minutes. Uncover, and bake for 20 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.