Spinach Artichoke Lasagna

Spinach Artichoke Lasagna

Ingredients:

9 uncooked lasagna noodles

1 onion, chopped

4 cloves garlic, chopped

1  can vegetable broth

1 tablespoon chopped fresh rosemary

1 (14 ounce) can marinated artichoke hearts, drained and chopped

1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry

1 Large Jar your favorite Spaghetti sauce

3 cups shredded mozzarella cheese, divided

1 (4 ounce) package herb and garlic feta, crumbled

Directions:

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.

Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until done.

Saute onion and garlic 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 spaghetti sauce.

Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. 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.

Chesapeake Bay Crab & Spinach Lasagna

Chesapeake Bay Crab & Spinach Lasagna

Ingredients:

9 uncooked lasagna noodles

1 tablespoon olive oil

1/2 cup celery, finely chopped

1/2 cup onion, finely chopped

1 red bell pepper, finely chopped

3 garlic cloves, minced

3 (8 ounce) cartons sour cream

1/4 cup fresh basil, chopped

1 tablespoon Old Bay Seasoning

2 (10 ounce) packages frozen chopped spinach, thawed and drained

1 lb fresh jumbo lump crabmeat, drained and cleaned

4 cups shredded mozzarella cheese or 4 cups provolone cheese, divided

1/2 cup breadcrumbs


Directions:

Cook noodles according to package directions; drain and set aside.

Melt butter in a large skillet over medium-high heat; add celery and next 3 ingredients. Sauté 4 to 5 minutes or until vegetables are tender.

Combine sour cream and next 4 ingredients in a bowl; stir in vegetable mixture and spinach. Add crabmeat; toss.

Arrange 3 lasagna noodles in bottom of a lightly greased 13- x 9- inch baking dish; top with half of crabmeat mixture. Top with half of cheese. Repeat layers with 3 lasagna noodles and remaining crabmeat mixture. Top with remaining 3 lasagna noodles.

Cover and bake at 350° for 50 minutes or until bubbling. Uncover and top evenly with remaining 2 cups cheese and breadcrumbs. Bake, uncovered, 15 minutes or until cheese is melted. Let stand 10 minutes before serving.

Garnish with remaining basil.