Spinach and artichoke lasagna

It’s hard to believe this recipe has been in my wheelhouse for more than 10 years. I also find it interesting how package sizes have changed during this time. The recipe as I wrote it (in March 2002) calls for a 14-ounce can of artichoke hearts and a 28-ounce jar of pasta sauce. Today I purchased a 12-ounce jar of artichoke hearts and a 25-ounce jar of pasta sauce, both from Trader Joe’s. A box of  Barilla lasagna noodles are now 9 ounces, advertised as “makes a 9″ x 13″ tray”, though the Trader Joe’s lasagna noodles were a full pound. Since I don’t foresee giving up the grocery store and becoming a hunter and gatherer anytime soon (probably kind of difficult in Cambridge), I’ve adjusted the recipe based on today’s packages. But who knows what they’ll look like in another 10 years.

Hot and bubbly out of the oven

Spinach and artichoke lasgana
Source: Adapted from allrecipes.com, circa March 2002
Serves: 6-8


Ingredients
cooking spray
1 onion, chopped (I also added some chopped green peppers)
4 cloves garlic, chopped
1 (14.5-ounce) can vegetable broth (I used vegetable bouillon which made 2 cups of broth)
1 Tbsp chopped fresh rosemary (or about 1 tsp dried)
1 (12-once) jar marinated artichoke hearts (I also added 1 cup marinated mushrooms, sliced)
1 (10-ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (25-ounce) jar tomato pasta sauce
12 lasagna noodles (I use the ready-to-bake ones)
2 cups shredded mozzarella cheese, divided
1 (4-ounce) package herb and garlic feta, crumbled


Directions
1. Preheat oven to 350 degrees F. Spray a 9″ x 13″ baking dish with cooking spray.
2. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic (and peppers) for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
3. Spread 1/4 of the artichoke mixture (about 1.5 cups) in the bottom of the prepared baking dish; top with 4 noodles. Sprinkle about 3/4 cup mozzarella cheese and about 2 Tbsp feta over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella and feta cheese.
4. Bake, covered, for 40 minutes. Uncover, and bake for 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
5. Enjoy!