This is a fabulous lasagne made with an artichoke and spinach mixture which has been cooked with vegetable stock, onions and garlic. The mixture is layered with lasagne sheets, pasta sauce, mozzarella cheese and topped with crumbled feta.
9 uncooked lasagne sheets
1 onion, chopped
4 cloves garlic, chopped
420ml liquid vegetable stock
1 tablespoon chopped fresh rosemary
1 (400g) tin marinated artichoke hearts, drained and chopped
Preheat oven to 180 degrees C. Spray a 20x30cm baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add lasagne sheets and cook for 8 to 10 minutes or until al dente; drain.
Spray a large frypan with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes or until onion is tender-crisp. Stir in stock and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked lasagne sheets. Sprinkle 3/4 cup (85g) mozzarella cheese over sheets. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
Bake covered for 40 minutes. Uncover and bake 15 minutes more or until hot and bubbly. Let stand 10 minutes before cutting.
I am a bit of a beginner when it comes to cooking, however i thought id give this one a try as my girlfriend is vegetarian. It turned out really really well, the only additions i made were to wack in a few mushies and also i didnt precook the pasta. As it baked in enough liquid to cook the pasta through quite well.
Definately gonna be making this one again. - 27 Oct 2010