Photo or lasagna

ARTICHOKE SPINACH LASAGNA

ARTICHOKE SPINACH LASAGNA
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COOKING: THIS IS COOKED ON A STOVE TOP AND BAKED
PREHEAT OVEN TO 350 DEGREES
ORIGINAL SOURCE

–INGREDIENTS–
cooking spray
9 uncooked lasagna noodles
1 onion, chopped – (PREP)
4 cloves garlic, chopped – (PREP)
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary – (PREP)
1 (14oz) can artichoke hearts drained/chopped – (PREP)
1 (10oz) frozen spinach thaw/drain/squeeze dry – (PREP)
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled

Once (PREP) Work Marked Above Complete
Time to Cook!

xxxx (UNIT 1 – ARTICHOKE/SAUCE) xxxx
In Frying pan/Wok, over Medium/High heat
Add: 1 onion, chopped
Add: 4 cloves garlic, chopped
Cook 3 min.
Add: 1 (14.5 ounce) can vegetable broth
Add: 1 tablespoon chopped fresh rosemary
Bring to a boil

Add: 1 (14oz) can artichoke hearts drained/chopped
Add: 1 (10oz) frozen spinach thaw/drain/squeeze dry
Reduce heat, cover and simmer for 5 min.
Stir in pasta sauce
Set aside

xxxxxxx (UNIT 2 – NOODLES) xxxxxxxx
In large pot, bring water to boil
Add: Salt to taste
Add: 9 uncooked lasagna noodles
Cook to specifications on pasta box
drain, rinse,
Set aside once cooked

xxxxxxx (UNIT 3 – LAYER/BAKE) xxxxxxxx
Spray with cooking spray a 9×13 baking dish
Layer the following:
Add: 1/4 of the artichoke sauce (UNIT 1)
Add: 3 cooked lasagna noodles
Add: 3/4 cup mozzarella cheese
Add: 1/4 of the artichoke sauce (UNIT 1)
Add: 3 cooked lasagna noodles
Add: 3/4 cup mozzarella cheese
Add: 1/4 of the artichoke sauce (UNIT 1)
Add: 3 cooked lasagna noodles
Add: 3/4 cup mozzarella cheese
Add: 1/4 of the artichoke sauce (UNIT 1)
Add: 1 (4 ounce) package herb and garlic feta, crumbled
Bake covered at 350 deg. For 40 minutes
Remove cover, bake additional 15 minutes

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