I woke up yesterday, yearning to make a meatless/veggie lasagna. I have no idea why this particular dish was pinpointed as the object of my affection, but knew I HAD to make it. I perused some of my saved recipes, and came across a few that looked delicious. So, I took one, altered it quite a bit and came up with this one, which I thought was amazingly scrumptious. I tried to be conscientious of the exact measurements I used… hopefully, that’s the case 😉
- 2 tbsp. butter or olive oil
- 9 no-boil lasagna noodles
- 1/2 onion, chopped
- 1/2 cup fresh mushrooms, chopped
- 4 cloves garlic, minced
- 1 (14.5 oz.) can vegetable broth
- 1 tbsp. fresh rosemary, chopped
- 2 tbsp. fresh basil, chopped
- 1 (14 oz.) can marinated artichoke hearts, drained and chopped
- 1 (10 oz.) package frozen chopped spinach, thawed, drained and squeezed dry
- 1 (28 oz.) jar tomato pasta sauce
- 1 (15 oz.) container Ricotta cheese
- 1 egg
- 1 tsp. salt
- 1 tsp. fresh ground pepper
- 3 cups shredded mozzarella cheese, divided
- 1 (4 oz.) package herb and garlic feta, crumbled
- Preheat oven to 350 degrees F (175 degrees C).
- Put butter or olive oil in a large skillet and heat on medium-high.
- Sauté onion, garlic and mushrooms for 5 minutes, or until onion is tender-crisp.
- Stir in broth, rosemary and basil, and bring to a boil.
- Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
- Mix together, ricotta, egg, 2 cups of mozzarella cheese, salt and pepper in a bowl.
- Spread 1/4 of the sauce mixture in the bottom of the prepared baking dish; top with 3 cooked noodles.
- Add some big dollops of the ricotta/mozzarella mixture (using half) on top of the noodles, then more of the sauce.
- Repeat layers 2 more times, ending with sauce mixture and remaining mozzarella cheese. Sprinkle crumbled feta on top.
- Bake, covered, for 40 minutes. Uncover, and bake 10 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.