- cooking spray
- 9 uncooked lasagna noodles (I have gluten-free ones, so all's good there.)
- 1 onion, chopped (Check.)
- 4 cloves garlic, chopped (There's some kind of garlic somewhere.)
- 1 (14.5 ounce) can vegetable broth (Broth...I should have some in my bag from Florida)
- 1 tablespoon chopped fresh rosemary (First snag, no rosemary. But I'll just use thyme instead.)
- 1 (14 ounce) can marinated artichoke hearts, drained and chopped (Got the artichoke!)
- 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry (No spinach....but that's not something to cry over. Haha)
- 1 (28 ounce) jar tomato pasta sauce (There happens to be homemade sauce in the fridge....score!)
- 3 cups shredded mozzarella cheese, divided (There's mozzarella cheese, as well as some other kind)
- 1 (4 ounce) package herb and garlic feta, crumbled
So I had an ingredient list that is almost like the original. Everything is good so far.
The directions, as on the website.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
- Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; 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 cooked noodles. Sprinkle 3/4 cup 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, or until hot and bubbly. Let stand 10 minutes before cutting.
I started by filling up a pot with water and sprinkling salt in it. I put it on the back burner on high. Easy enough. I then thought that since this would take a little bit on time, I could start sauteing the onions and garlic. So, I sprayed the pan and began heating it up while I cut the onion. Everything is going according to plan. I looked in the drawer and saw only half a clove of garlic. Hmph. No biggy, I had some garlic powder. I estimated. I figured that it was more concentrated. I throw them all in the pan. While that began to cook, I went to take out the broth to measure. I see that instead of broth, I have stock. I don't know what the exact difference is, other than the statement about the lesser amount of sodium on the cartoon. I measure out the 14/15 ounces and begin to chop the artichoke hearts, while stirring the onion and garlic mixture. I added the stock and thyme,
brought it to a boil and dumped the artichoke hearts in, and turn the heat down and cover. I then realized that I didn't turn on the oven, so I do so. Meanwhile, the pot has finally come to a boil so I threw the noodles in.
I look to see what is next on the list. "Stir in pasta sauce." Shit, I think. I forgot to defrost it. I take 4 8oz Tupperware containers of sauce out of the freezer and through them in the microwave, while setting the time on the oven to 5 minutes (the amount of time the skillet has to simmer). During the little time I have, I take the cheese out and notice that one container is past its "use by" date. No problem, I just used cheddar cheese instead. At this time, the 5 minute simmer is up. I open the microwave. The sauce is not completely defrosted. I went to take them out, and I end up spilling some in the microwave. Wonderful. I'll clean that up after. I threw them in the skillet anyway, and hoped
that the mixture will melt the rest of the sauce. I re-cover the skillet, hoping to defrost the rest.
I drained the noodles in the meantime, and after seeing how hot they are, I rinsed them with water. Of course, there is no room to put anything, so I kept throwing things into the sink and garbage to make room. The sauce has defrosted and so I put a layer at the bottom. Of course, I can't figure out how much I should put, so I poured enough to cover the bottom and then some. Put 3 noodles down, covered with a handful of cheese. Another layer of mixture, noodles cheese. Not much mixture left, so I put most of the rest of the sauce on, noodles, and a good amount of cheese and sprinkled the rest of the mixture on top.
I covered it with foil and put it in the oven. Set for 40 minutes.
I'm not eating it until tomorrow, but it should taste good. I mean, it's mostly tomato sauce, noodles, cheese, with some artichokes.
Out of the oven: