Lasagna with spinach and artichoke
8 servings
80 minutes
Spinach and artichoke lasagna is an exquisite example of European cuisine that combines the tenderness of pasta, the rich flavor of spinach, and the refined texture of artichokes. Originating from Italy, this version gains lightness and freshness from its vegetable filling. The aroma of rosemary and garlic adds Mediterranean depth to the dish, while the blend of mozzarella and feta provides a velvety creaminess. This recipe is suitable for a cozy family dinner or a festive table, impressing with its balance of flavors and appetizing appearance. Lasagna pairs excellently with a fresh salad and a glass of white wine, creating harmony of taste and texture in every bite.
1
Preheat the oven to 170°C. Grease the baking dish with oil. Pour water into a large pot, add salt, and bring to a boil.
- Vegetable oil: to taste
2
Add the pasta and cook for 8-10 minutes or until al dente. Drain the water.
- No-boil lasagne sheets: 9 pieces
3
Grease a large skillet with oil and heat it over medium heat.
4
Sauté the onion and garlic until soft or until the onion becomes crispy.
- Onion: 1 head
- Finely chopped garlic: 4 cloves
5
Add broth and rosemary and bring to a boil.
- Vegetable broth: 400 ml
- Chopped fresh rosemary: 1 tablespoon
6
Add artichoke and spinach. Reduce the heat and sauté at a gentle simmer for 5 minutes.
- Canned artichoke hearts: 280 g
- Frozen spinach: 400 g
7
Add sauce for the pasta.
- Spaghetti sauce: 700 g
8
Spread the artichoke mixture at the bottom of the baking dish, and place 3 boiled lasagna sheets on top.
9
Sprinkle ¾ cup of mozzarella cheese on the lasagna sheets. Layer two more layers of artichokes and lasagna. Top with artichokes and sprinkle with mozzarella. Sprinkle with feta.
- Mozzarella cheese: 400 g
- Feta cheese: to taste
10
Bake covered with foil for 40 minutes. Remove the foil and bake for another 15 minutes without it. Let it rest for 10 minutes before slicing.
