Tuesday, April 22, 2014

Easy Mediterranean Veggie Lasagna

After hosting Easter, I was a little hammed out. I wanted something light, yet filling, for supper. I scanned what I had on hand and I whipped together, what I think, is a nice twist to a typical veggie lasagna. Spinach and artichokes are the main players here...oh and lots of bubbly cheese!!

Easy Mediterranean Veggie Lasagna

1 pkg no-bake lasagna noodles
2 cans artichokes
1 bag baby spinach
2 sml cans sliced black olives
1 sweet onion, chopped
1 carton fresh button mushrooms, sliced
3 Roma tomatoes, sliced
1 jar of Alfredo sauce
1 cup ricotta cheese
1 egg
1 teaspoon Italian seasoning
2 cups shredded Italian cheese
2 cups reduced fat or fat free mozzarella cheese
olive oil
parsley (optional)

Pre-heat your oven to 375 degrees. and lightly grease the bottom of a 13x9 baking pan.


Add some oil to a large fry pan and sauté the onions and mushrooms until the onions are traslucient. If you prefer cooked spinach, now would be a good time to through your spinach into the pan and wilt it down. If you choose not to you will get some pieces that do taste "fresh".

Mix together the ricotta, egg and Italian seasoning in a small bowl.

Once it is all mixed throw about 1/2 cup of the Italian cheese into the blend and mix well.

Pour a small amount of the sauce onto the bottom of the pan and spoon it around.

Place four noodles onto and spoon about 1/4 cup of ricotta mixture onto each noodle.

Add some of the onion mixture, then spinach, then tomatoes, then artichokes, then black olives...

Top with more sauce and generously with Italian cheese and then start the process over again. The top layer will not have any of the ricotta mixture or as much spinach, however you will use twice as much artichokes, cheese and sauce. You really want the artichoke flavor to stand out.

Once all of your layers are done, take some foil and tent it over the pan. Try to get it high enough that the cheese will not stick to it.

Place it in the preheated oven for 30 minutes. Remove the foil and continue baking for 10-15 minutes more. It should be all melty and looking delicious!

You could also add chicken into the layers of this dish for a non-vegetarian version.

Serve it with a salad or some garlic bread. I just love this meal...I hope you do too!!!

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