{"id":5403,"date":"2012-03-13T06:30:52","date_gmt":"2012-03-13T13:30:52","guid":{"rendered":"http:\/\/garlicmysoul.com\/blog\/?p=5403"},"modified":"2012-04-09T22:42:51","modified_gmt":"2012-04-10T05:42:51","slug":"funky-artichoke-lasagna","status":"publish","type":"post","link":"https:\/\/garlicmysoul.com\/blog\/funky-artichoke-lasagna\/","title":{"rendered":"Funky Artichoke Lasagna"},"content":{"rendered":"

When I visited Mary\u2019s hometown in New Hampshire last year, she took me to an adorable family owned grocery store as part of my tour. Mary used to go apple picking in their orchards as a kid. I bought this funky multi-colored lasagna there, and hand carried it back to California with me. It was only\u00a0moderately\u00a0successful\u00a0as you can see by all the cracked noodles.<\/p>\n

\"\"<\/a>No matter, the noodles still tasted delicious. Here is my modified recipe for artichoke\u00a0lasagna. It originates from my 1,001 Low Fat Vegetarian Recipes cookbook. Yes I still use cookbooks sometimes!<\/p>\n

Prep time<\/strong>: 30 minutes
\nCook time<\/strong>: 35-45 minutes
\nServings<\/strong>: SO MANY. I lost track, seriously.<\/p>\n

Ingredients<\/strong>:
\nOlive Oil<\/strong> cooking spray
\n1 \u00bd cups shiitake mushrooms<\/strong>
\n1 \u00bd cups chopped onion<\/strong>
\n2 teaspoons minced garlic<\/strong>
\n8 cups loosely packed spinach<\/strong>
\n1 can (14 oz) artichoke hearts<\/strong>
\nsalt<\/strong> and pepper<\/strong> to taste
\n3 cups fat-free milk<\/strong>, divided
\n\u00bc cups plus 2 tablespoons flour<\/strong>
\n1 cup (4 ounces) grated parmesan<\/strong> cheese
\n\u00bd package (8oz size) fat-free cream cheese<\/strong>
\n? cup finely chopped parsley<\/strong>
\n1 teaspoon lemon juice<\/strong>
\n12 lasagna<\/strong> noodles, cooked
\n1 cup (4 ounces) shredded reduced-fat mozzarella<\/strong> cheese<\/p>\n

Directions<\/strong>:
\nI prepared everything and then refrigerated the lasagna overnight before baking. It worked out perfectly for a weeknight dinner.<\/p>\n

Boil lasagna noodles in a large pot. I would recommend adding some olive oil so the noodles don\u2019t stick together too much. It was definitely a problem for me. Case and point.<\/p>\n

\"\"<\/a>In a large pan over medium heat, saute mushrooms, onions and garlic.<\/p>\n

\"\"<\/a>Add spinach and artichoke hearts. Cook until spinach is just slightly wilted, around 5 minutes. Add salt and pepper to your liking, and cook for about 5 more minutes.<\/p>\n

\"\"<\/a>In a medium saucepan, bring 2 cups of milk to a boil. Add additional 1 cup of milk and flour. Whisk, and keep whisking (a lot) until everything has thickened. Remove the pan from the stove and add parmesan, cream cheese, parsley, and lemon juice. Stir until the cream cheese is melted. Add salt and pepper to taste.<\/p>\n

\"\"<\/a>In a 13×9 inch baking pan, start with a layer of noodles on the bottom. Don’t mind my super sticky noodles. It just made it slightly more difficult to layout the lasagna.<\/p>\n

\"\"<\/a>Add a layer of sauce, followed by a layer of the artichoke and veggie mixture. Repeat layers by adding noodles, sauce, and the rest of the veggies, ending with a layer of sauce.<\/p>\n

\"\"<\/a>\"\"<\/a>Sprinkle mozzarella on the top and either refrigerate overnight or loosely cover with aluminum foil and bake for 35-45 minutes at 350 degrees. Let stand to cool for a bit, then dive in and enjoy!<\/p>\n

\"\"<\/a>\"\"<\/a><\/p>\n

Now, to go along with your delicious lasagna, here’s a veggie!<\/p>\n

Asparagus with Mustard Vinagrette from Jamie Oliver’s Food Revolution:<\/p>\n

This recipe is really more of a sauce than a recipe, it is SO easy. Use this as a side dish to compliment any meal! I\u2019m even thinking about making this into a salad dressing it is so tasty.<\/p>\n

Prep time<\/strong>: 10 minutes
\nCook time<\/strong>: 2-5 minutes
\nServings<\/strong>: 4<\/p>\n

Ingredients<\/strong>:
\n1 pound asparagus
\n<\/strong>3 tablespoons olive oil
\n<\/strong>1 tablespoon red wine vinegar
\n<\/strong>1 teaspoon spicy mustard
\n<\/strong>a pinch of chopped parsley
\n<\/strong>salt<\/strong> and pepper<\/strong> to taste<\/p>\n

Directions<\/strong>:
\nIn a medium pot, bring water to boil. Chop off the bottoms of the asparagus and boil for about 3-5 minutes, depending on how soft or crunchy you want your veggies to be.<\/p>\n

In a small bowl, mix the olive oil, vinegar, mustard and parsley. Season with salt and pepper to your liking and drizzle over the drained asparagus.<\/p>\n

\"\"<\/a>Together, the\u00a0lasagna\u00a0and the asparagus were a highly successful meal! I have made the asparagus twice already prior to this post. Feel free to play around with the veggies in both recipes. I definitely want to experiment more with these.<\/p>\n","protected":false},"excerpt":{"rendered":"

When I visited Mary\u2019s hometown in New Hampshire last year, she took me to an adorable family owned grocery store as part of my tour. Mary used to go apple picking in their orchards as a kid. I bought this … <\/p>\n

Read More<\/div>\n

<\/a><\/p>\n","protected":false},"author":6,"featured_media":5481,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[896,846],"tags":[1103,1104,129,163,178,229,744,703,259,269,271,518,280,291,1105,351,1102,1106,463],"class_list":["post-5403","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses","category-vegetarian-2","tag-artichoke-hearts","tag-asparagus","tag-cream-cheese","tag-flour","tag-garlic","tag-lasagna","tag-lemon-juice","tag-milk","tag-mozzarella","tag-olive-oil","tag-onion","tag-parmesan","tag-parsley","tag-pepper","tag-red-wine-vinegar","tag-salt","tag-shiitake-mushroom","tag-spicy-mustard","tag-spinach"],"acf":[],"yoast_head":"\nFunky Artichoke Lasagna - Garlic My Soul<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/garlicmysoul.com\/blog\/funky-artichoke-lasagna\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Funky Artichoke Lasagna - Garlic My Soul\" \/>\n<meta property=\"og:description\" content=\"When I visited Mary\u2019s hometown in New Hampshire last year, she took me to an adorable family owned grocery store as part of my tour. 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