spinach artichoke lasagna
Spinach artichoke lasagna might be a good recipe to expand your main course recipe box. One portion of this dish contains about 18g of protein, 14g of fat, and a total of 349 calories. For $1.71 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe is typical of Mediterranean cuisine. 979 people were impressed by this recipe. Head to the store and pick up mozzarella, ricotta cheese, spinach, and a few other things to make it today. It is brought to you by Budget Bytes. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. Overall, this recipe earns a tremendous spoonacular score of 93%. Similar recipes include Spinach Artichoke Lasagna, Spinach & Artichoke Lasagna, and Artichoke Spinach Lasagna.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
1 (13.75 oz) can artichoke hearts in brine $2.62
2 large eggs $0.46
½ Tbsp minced garlic $0.16
4 cups marinara sauce $3.17
2 cups shredded mozzarella $2.18
1 lb. no-boil lasagna noodles $1.88
1/3 cup grated parmesan $0.31
10-15 cranks fresh cracked pepper $0.05
15 oz. ricotta cheese $1.94
½ tsp salt $0.02
1 lb. frozen chopped spinach $1.38
Equipment:
bowl
baking pan
aluminum foil
oven
Cooking instruction summary:
Allow the frozen spinach to thaw. In a large bowl combine the ricotta, parmesan, eggs, salt, pepper, and half of the shredded mozzarella (1 cup). Stir until well combined. Drain the artichoke hearts, roughly chop them, and then add them to the cheese mixture along with the thawed spinach and minced garlic. Stir well.Preheat the oven to 375 degrees. Lightly coat the inside of a 911 inch baking dish with non-stick spray and then layer in the ingredients in this order: 1 cup of marinara sauce, one layer of noodles, of the cheese mixture, 1 cup of marinara, one layer of noodles, the second half of the cheese mixture, 1 cup of marinara sauce, one layer of noodles, one final cup of marinara sauce, and then the final cup of shredded mozzarella.Cover the baking dish loosely with foil (dont let it touch the shredded cheese on top) and place the dish in the fully preheated oven. Bake for one hour and remove the foil for the final 15 minutes of baking.
Step by step:
1. Allow the frozen spinach to thaw. In a large bowl combine the ricotta, parmesan, eggs, salt, pepper, and half of the shredded mozzarella (1 cup). Stir until well combined.
2. Drain the artichoke hearts, roughly chop them, and then add them to the cheese mixture along with the thawed spinach and minced garlic. Stir well.Preheat the oven to 375 degrees. Lightly coat the inside of a 911 inch baking dish with non-stick spray and then layer in the ingredients in this order: 1 cup of marinara sauce, one layer of noodles, of the cheese mixture, 1 cup of marinara, one layer of noodles, the second half of the cheese mixture, 1 cup of marinara sauce, one layer of noodles, one final cup of marinara sauce, and then the final cup of shredded mozzarella.Cover the baking dish loosely with foil (dont let it touch the shredded cheese on top) and place the dish in the fully preheated oven.
3. Bake for one hour and remove the foil for the final 15 minutes of baking.
Nutrition Information:
covered percent of daily need
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