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Vegetarian • Serves 6

Produce

1 (14-ounce) can Artichoke hearts
2 tbsp Basil, fresh
1 tsp Garlic, bottled
1 (10-ounce) package Spinach, frozen dry

Refrigerated

1 Egg, large

Condiments

1 (25.5-ounce) jar Muir glen italian herb pasta sauce, Organic such as

Pasta & Grains

1/2 (8-ounce) package No-boil lasagna noodles, precooked

Oils & Vinegars

1 Cooking spray

Dairy

1/2 cup Mozzarella cheese, part-skim
3 tbsp Parmesan cheese, grated
1/2 cup Provolone cheese, sharp
1 (15-ounce) container Ricotta cheese, part-skim
Audrey Schoolcraft
Audrey Schoolcraft • 2 years ago

Spinach-Artichoke Lasagna | MyRecipes.com