The culinary adventures of a 20-something woman navigating the wonderful world of food!

The culinary adventures of a 20-something year old woman navigating the wonderful world of food!

Tuesday, May 10, 2011

Spinach & Artichoke Lasagna

             I often play the game "If you were stranded on a desert island and all you could eat was _____" What would it be with?" I always said lasagna. And donuts. But mostly, lasagna. I could eat it almost every day. But unfortunately, my waistline cannot eat traditional lasagna every day. The combination of ground beef and three cheeses is great for a special occasion, but is hard to justify when you are doing Weight Watchers. So this recipe for Spinach & Artichoke lasagna is both healthy and satisfying. The husband didn't even notice it was vegetarian - it was that good!

1 onion, diced
3-4 cloves garlic, minced
1 (10 oz) package frozen spinach, thawed, drained & chopped
1(10-14 oz) jar of artichoke, drained & chopped
2 medium zucchini, sliced
1 (28 oz) jar tomato sauce
1/2 cup water or vegetable broth (I just rinse the water into the pasta sauce and use that)
1 tsp EACH basil, rosemary, oregano
2 cups shredded light mozzarella cheese
1 cup low-fat ricotta
1/2 cup parmesan
1 egg
Lasagna noodles (uncooked)


  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray
  2. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes. Add zucchini (and any other vegetables you desire) and cook another 2 minutes. Stir in artichoke hearts, spinach,  pasta sauce, water and spices. Let simmer for 10 minutes.
  3. Mix together 1 cup mozzarella, parmesan, ricotta and egg.
  4. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 1/2 cheese mixture over noodles. Repeat layers 2 more times as desired. Sprinkle remaining mozzarella cheese on top.
  5. Bake, covered with foil for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Nutritional Information: About 350 calories per serving. Makes 6-8 servings.
Weight Watchers: 7 points for a 1 1/2 cup serving.

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