Roasted Artichokes-Spinach Lasagne

Here’s how a little of this and that works in action!

I was putting some chicken breasts in the freezer (they were on sale) but realized oops…..the freezer is loaded with a lot of other stuff (mainly biscotti for upcoming book signings).

Yesterday, I had roasted some artichokes (canned) and stuffed the hearts with fresh chopped garlic and basil, a drizzle of extra virgin olive oil and roasted for fifteen minutes. Perfect.

While I was trying to make space in the freezer, I noticed a one pound container of fresh lasagne noodles. I then looked in the refrigerator and had some fresh mozzarella. In the vegetable drawer, a bag of fresh spinich from last week (it was in the state of use it or lose it).

Now we have something: lasagne with roasted artichokes and spinach. Ok….sauce??

For sauce, I had two cups of tomoatoe sauce in the refrigerator and added a little cream and vodka = voila, vodka sauce for the lasagne.

Let’s begin:

Pre-heat over at 350 degrees.

Grease a 9-by-13 baking dish with a tsp. of butter. Spread the bottom of the pan with a little of vodka sauce and add one layer of lasagne noodles. Layer the roasted artichokes and fresh spinach. Add fresh mozzarella, vodka sauce and fresh parmigiano. Add another layer of noodles and add fresh parmigiano, fresh mozzarella. Place foil paper on top of the dish and place the dish in the over for 30 minutes.

Remove the foil and cook for additional five minutes. Remove the lasagne and let sit for fifteen minutes while it settles.

a new tasty dish!

maria !