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Lasagna with Artichokes and Spinach

Lasagna with Artichoke and Spinach

Everyone loves lasagna.  It’s a scientific fact.  This lasagna delights with canned artichoke hearts and frozen spinach.  You can make it at any time of year.

This lasagna does not include bechamel.  My grandmother didn’t use bechamel in her lasagna, and I think it would clash with the artichoke.  You can include it if you like, but I think it’s better without it.

I did create this recipe while working from one on allrecipes.com.  You can find that recipe here.  Key differences from that one include increasing the amount of artichoke, using ricotta cheese, and cooking the lasagna in our Big Green Egg.

You don’t have to cook your lasagna in a smoker.  In fact, it’s probably easier to use your oven.  Our oven is… well, it’s just not usable at this point.  This is a source of constant frustration to me, but we’re Americans and we’re resourceful.

The smoker gives the cheeses an extra depth of flavor that everyone in our family adores.  If the popularity of smoked cheeses at my local supermarket is any indication, your family will probably like it too.  Most of the components can be made ahead.  All you’d have to do on the day of would be assemble and bake, which makes this a good weeknight meal.

Leftovers taste amazing the next day, hot or cold.

Leftover lasagne

Lasagna with Artichokes and Spinach (serves 10 – 12)

1 package fresh lasagna noodles

Cooking spray

1 tablespoon olive oil

1 onion, chopped

8 garlic cloves, crushed

14 oz vegetable broth

2 – 3 sprigs chopped fresh rosemary

1 large jar marinated artichoke hearts

1 pound chopped frozen spinach, thawed

28 ounces pasta sauce (I used a Wegman’s roasted garlic sauce.  Homemade works well too.)

12 oz shredded mozzarella (I like part skim)

A pile of raw matter that will become a lasagna. Don’t be intimidated! It’s very easy.

32 ounces ricotta cheese

4 ounces herb or sun-dried tomato feta, crumbled

Equipment:

One roasting pan

Slotted spoon

Saute pan, with lid

Smoker or Big Green Egg (optional)

1. Heat the olive oil in a large saute pan.
2. Add the garlic and the onion.  Saute until fragrant.
   

   Onions and garlic, being sauteed

3. Add the rosemary.  Saute for about a minute.
4. Add the vegetables and broth.  Bring to a boil, stirring frequently to break up any big clumps of spinach.
5. Add the sauce.  Return to a boil, then reduce heat and simmer approx. 5 minutes. (This is a good point to stop if you’re prepping ahead of time.)
6. Now you can preheat your oven to 375 degrees.  If you’re using a Big Green Egg, set up for indirect cooking.
7. Prepare your pan.  Use the cooking spray to coat the bottom and insides of the roasting pan.
8. Next, cover the bottom of the pan with a thin layer of the vegetable and sauce mixture.  I don’t know why this works, but it does.
9. Cover this layer with lasagna noodles.
10. Layer another dose of the sauce mixture on top of the noodles.  Cover with mozzarella and ricotta.
11. Repeat until you get to the top of the pan, ending with noodles.
    

    Lasagna in the layering phase

12. Cover with mozzarella.
13. Sprinkle the feta on top.
14. Bake 1 hour.
15. Let rest 15 minutes.
16. Cut and serve.  You can serve this with salad or on its own.

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Categories: Cooking, Single-dish Dinners, Weeknight Meals