Ok, if I were to have a "Best of Beyond PB&J" category ('cause I'm cool like that), this would DEFINITELY be in it. This turned out soooo delicious, for how easy and healthy it is. I just ate the huge piece pictured here, and I'm seriously considering having another one before the night is over. Don't judge, you would too! :)
REVIEW: It's been a long time since I've had veggie lasagna, and I was afraid this one would turn out bland, but it didn't. It rocked. I really have nothing else to say...oh except I forgot to get "marinated" artichokes, but I really don't think it made a bit of difference.
RECIPE:
9 oz whole wheat oven-ready lasagna noodles1 medium onion, chopped
4 cloves garlic, minced
1 (14.5oz) can vegetable broth
3 tbsp fresh oregano, chopped
1 (14oz) can marinated artichoke hearts, drained & chopped
1 (10oz) package frozen spinach, thawed
1 (28oz) "heart healthy" pasta sauce w/ mushrooms
4 oz fat-free feta
8 oz reduced-fat mozarella cheese, shredded
Preheat oven to 350F. Coat a 9x13 pan and a large skillet with cooking spray. Saute onion and garlic in skillet for 3 minutes until tender. Stir in vegetable broth and oregano; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 lasagna noodles. Make sure the noodles are completely coated with the sauce. Sprinkle 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. Let stand 10 minutes before cutting. Serves 8. (per serving: 427 cals, 5g fat, 24g protein, 40g carbs)
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