9 Uncooked Lasagna Noodles
1 Onion, Chopped
4 Cloves Garlic, Chopped
14.5 oz. Vegetable Broth
3 tbsp Italian Seasonings (basil, rosemary, oregano etc), divide in half
1 can Artichoke Hearts, Drained, and Chopped
1 10 oz Package of Frozen Spinach, Thawed, Drained, and Squeezed Dry
1 Jar Tomato Pasta Sauce (about 12-16 oz)
3 c. Shredded Mozzarella
1/2 container Ricotta
1 Package Seasoned Feta (herbs)
- Preheat the oven to 350°F and spray a 9x13 casserole
- Bring a large pot of lightly salted water to a boil
- Add noodles and cook for about 8-10 minutes (I always add a couple extra noodles to the pot unless one of them breaks. This is also helpful to test the doneness of the noodle. You'll want it to be al dente*.
- Drain noodles. Don't let the noodles lay on top of each other because they could stick.
- Use oil, butter, or spray for a skillet and saute the onions and garlic
- Stir in broth and seasonings
- Bring to a boil
- Reduce heat and simmer
- Stir in pasta sauce
- In a large bowl place the ricotta, spinach, artichokes, mozzarella cheese, and seasonings and mix (there will probably end up being extra of this)
- Spread a little of the tomato sauce on the bottom to keep the noodles from burning or drying out or whatever it is that noodles do.
- Put a layer of noodles over the sauce
- Put a thick layer of the ricotta mix
- Add another layer of noodles
- Add sauce, but don't use it all, save a little
- Add another layer of noodles (should have used 9)
- Put another, thin layer of sauce on the top to prevent noodles from doing bad things.
- Sprinkle the delicious feta over the top
- Bake covered for 45 minutes
- Uncover and bake for another 15 minutes
- Let stand for 10 minutes before serving
If you use the entire container of ricotta, then thaw a second package of spinach to balance it out. The leftovers can be used to make stuffed crescents (recipe coming soon).
I got to the point where the noodles were done cooking, and I picked one of the noodles up out of the pan (with tongs) and thought, "I bet these have wheat in them". Turns out I did not make a gluten-free friendly meal and so I could not participate. Sad day for me.
We used half the amount of tomato sauce to accommodate TC's high-acid woes.
This took forever to make. I don't know that I have ever made lasagna before, and if it always takes this long, I don't know that I want to make it again. TC said it was amazing and would love to have it again. His vegetarian cousin also gave it 5 stars and asked for the recipe. So, we would call this a win, and I may make it again because everyone liked it so much. As for the mess factor, TC mixed the ricotta stuff with his hands, and that was a big mess. I didn't use a big enough pan for the onions because I didn't realize you have to add the broth to it, so it almost overflowed. Since it had to boil, there were little brothy splatters everywhere. That's easily remedied though.