Artichoke Lasagna


1 olive oil cooking spray
1.5 cup crimini mushrooms (or shitake)
1.5 cup fresh chopped onion
1 cup chopped red bell peppers
2 tsp minced garlic
8 cup fresh chopped spinach , or torn into bite-sized pieces, loosely packed
18 oz Artichokes, hearts, frozen , thawed, cut into bite-sized pieces
1 pinch salt
1 pinch black pepper
3 cup fat free milk , divided
0.25 cup white all purpose flour
1 cup reduced fat grated parmesan cheese (or fat free)
8 oz fat free cream cheese , cubed
0.67 cup chopped parsley , finely chopped
0.5 tsp ground thyme , or dried thyme leaves
1 tsp fresh lemon juice
10 oz Pasta, lasagna, semolina, cut, dry , about 12 noodles, cooked
1 cup Cheese, mozzarella, reduced fat, shredded


A White Sauce Makes This Artichoke And Spinach Lasagna A Classic With A Twist.

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