Makes: 4-5 servings Prep time: 15 minutes Bake time: 35 minutes
- 1 box oven ready lasagna noodles
- 5 oz spinach
- 1 tablespoon butter
- 1 can artichoke hearts
- 2/3 cup 1% milk
- 2 teaspoons salt
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, shredded
Step 1: Soak lasagna noodles in warm water with 1 tablespoon oil for 10 minutes
Step 2: Add 1/2 teaspoon butter and spinach to a large skillet over medium heat and cook down. Remove from heat.
Step 3: In a food processor, add the artichoke hearts, milk and salt and blend until smooth.
Step 4: Spread 2 tablespoons of artichoke puree on the bottom of a 9x9 inch pan. Layer lasagna noodles, 1/4 of the artichoke mixture, 1/4 of the spinach, mozzarella cheese and Parmesan cheese in the pan. Repeat four more layers.
Step 5: Top the last layer of noodles with remaining mozzarella cheese and Parmesan cheese.
Step 6: Bake at 350 degrees for 30 minutes. Turn oven to broil and bake for another 5 minutes.
Step 7: Remove from oven and serve warm or store in an airtight container in the fridge for up to a week.