Recipe ID: MRP1.10

Measure: 1X

Prep Time: 30 min(s)

Cook Time: 80 min(s)

Total Time: 110 min(s)

Yield:  4 moderate serving(s)

Dish Type: Pasta & Pizza

Method: Cooktop & Oven

Description:

Lasagna is good, but Spinach & Artichoke Lasagna is great with its creamy ricotta and parmesan layer, Pear Foods Baharat Blend seasoned tomato sauce and lined with delicate vegetables such as spinach, artichokes and sun-dried tomatoes. Over the top flavors bundled with satiety fulfilling lasagna is a great choice to make for cozy dinners, pot lucks and beyond.

Ingredients:

• For Tomato Sauce (Note: You may also use your favorite store-bought tomato sauce and add dry- bloomed Pear Foods Baharat blend to it.)
• 3 tbsp olive oil
• 3 - 4 garlic cloves (sliced)
• 1/4 onion (sliced)
• 1 tsp Pear Foods Baharat Blend
• 1/4 tsp Pear Foods Piquant Peppercorn Blend or black pepper powder (add to taste)
• 1/4 tsp dried oregano
• 28 - 32 oz whole peeled tomatoes (canned or fresh | San Marzano tomatoes preferred)
• 1/2 c vegetable broth or water
• 1/2 tsp salt
• 1/8 tsp sugar
• 1/4 tsp dried chili flakes
• 2 tbsp basil leaves (finely cut)
• Salt (add to taste as needed)

• Prepare vegetables:
• 9 oz fresh spinach leaves (cook the spinach | squeeze out excess water)
• 1/2 c artichokes (finely cut)
• 1/2 c sun dried tomatoes (finely cut)

• For Vegetable Ricotta Filling for Lasagna Layers:
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 2 garlic cloves
• 1/4 tsp Pear Foods Piquant Peppercorn Blend or black pepper powder (add to taste)
• 1/8 - 1/4 tsp nutmeg
• 1/4 c heavy cream (sub with milk)
• 3/4 c ricotta cheese (unsweetened cheese)
• 1/4 c parmesan
• Prepared vegetables
• 1/4 tsp salt (add to taste)

• For Pasta:
• Cooked lasagna sheets (for about 4 - 5 layers of lasagna in a 9-inch baking pan | cook pasta based on the package instructions | cook as many lasagna sheets as needed for forming about 4 - 5 pasta layers based on the dimensions and depth of your lasagna baking dish)
• Water (as needed)
• Salt (as needed)

• For Layering and Topping:
• 4 - 5 c mozzarella cheese (shredded cheese)

• For assembling and making Spinach & Artichoke Lasagna:
• 9-inch baking dish (buttered dish)
• Layering starts with tomato sauce at the bottom
• Lasagna layers:
• Lasagna sheets (2-3 sheets based on the size of the lasagna sheet)
• Tomato sauce (divide into 5 parts)
• Vegetable ricotta filling (divide into 3 parts)
• Mozzarella cheese (1 c per layer)
• Repeat Lasagna Layers to the top of the dish
• Final top layer:
• Lasagna sheets
• Tomato sauce
• Mozzarella cheese

Directions:

• Make-It-Easy Pointers:
• Have your MiseEnPlace (ingredients + utensils) ready before you start cooking.
• While cooking, stir from time to time to avoid the food from sticking to the bottom of the pan. If food sticks to the bottom of the pan, reduce heat and add 2 tbsp of water and stir.
• When adding ingredients especially salt and chili powder to the cooking pot, always remember to add in incremental amounts, because it will get difficult if overdone.
• Also, a good balance of salt, sugar (if added), spice and chilies (if added) is quintessential for obtaining the best taste results for a dish.
• Time-saving tip:
• Prepare the vegetables while making the tomato sauce.
• Boil the pasta, while making the vegetable ricotta filling.

• For Tomato Sauce:

• Note: You may also use your favorite store-bought tomato sauce and add dry-bloomed Pear Foods Baharat blend to it.

• Set the cooktop heat to medium. Add olive oil to the pot. When the olive oil shimmers, add the minced garlic cloves and sauté for about a minute until a good cooked garlic aroma develops. Add onions and sauté until they are cooked and become translucent.
• Reduce cooktop heat to low. Add the Pear Foods spice blends and oregano and sauté until a wonderful aroma develops, takes about 15 to 45 seconds.
• Add the whole peeled tomatoes to the pan along with vegetable broth, salt and sugar. Set the cooktop heat to medium low and cook for 30 minutes stirring every few minutes to avoid food from sticking to the bottom of the pan.
• Cool the tomatoes and grind it to a smooth consistency. Incorporate chili flakes and basil leaves and stir. Adjust the tomato sauce for salt.
• Divide the tomato sauce into 5 parts (about 2/3 measuring cup) or x parts as needed.

• Prepare vegetables:
• Set the cooktop heat to medium. To a deep sauté pan, add 1 tbsp of olive oil. Add the spinach leaves and 2 tbsp of water to the pan. Cook the spinach leaves to al dente.
• Squeeze out excess moisture from the spinach leaves, by placing it on a fine mesh strainer and pushing down with a spoon. Reserve the spinach leaves for use in the filling recipe.
• Cut the artichokes and sun-dried tomatoes finely and reserve it for later use in the vegetable ricotta filling.

• For Vegetable Ricotta Filling:
• Set the cooktop heat to medium. Add olive oil and butter to the pan. To the melted butter, add the garlic cloves and sauté for about a minute, until a cooked garlic aroma develops.
• Reduce the cooktop heat to low. Add the peppercorn spice blend along with nutmeg and toast for about 15 seconds.
• Add heavy cream. Turn up the cooktop heat to medium and let the heavy cream come to a simmer state. Turn off the cooktop or reduce it to low and add ricotta cheese followed by parmesan and stir well to combine without lumps.
• Fold in the prepared vegetables and adjust for salt. The vegetable ricotta filling is ready.
• Divide the vegetable ricotta filling into 3 parts (about 3/4 measuring cup) or x parts as needed.

• For Pasta:
• Cook the lasagna sheets as per the instructions on the pasta package.
• Reserve for use in the recipe.

• For assembling and making Baked Spinach & Artichoke Lasagna:
• Pre-heat the oven to 375 degrees Fahrenheit.
• Butter the inner sides and bottom of a 9-inch baking dish.
• Spread 1 part of tomato sauce on the bottom of the baking dish.
• Build the first layer in the order of the following:
• Lasagna sheets
• Tomato sauce (Divide tomato sauce into 5 parts. Use 1 part of the tomato sauce for every layer)
• Vegetable ricotta filling (Divide filling into 3 parts. Use 1 part of the filling for every layer)
• Mozzarella cheese (about 1 c for every layer)
• Repeat the layer building process to the top of the baking dish and finish off the final top layer with:
• Lasagna sheets
• Tomato sauce
• Mozzarella cheese
• Cover the baking dish with an aluminum foil and make perforations on the top to vent out the steam while baking.
• Place the baking dish in the pre-heated oven for 20 minutes and bake. At the end of 20 minutes remove the aluminum foil carefully and bake the dish for another 5 to 10 minutes until the cheese is melted and forms a molten cheese layer on the top of the dish.
• Remove from the oven and cool for 10 to 20 minutes.
• Serve warm lasagna topped with basil leaves. Enjoy!

Variations:

• Try this recipe with a cooked protein layer instead of the spinach filling layer.
• Make this a vegan recipe, by substituting for the butter, heavy cream, ricotta and parmesan with vegan choices.

Notes:

If you love this recipe, then try our other recipes.

Did you make this recipe?

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