I love having leftovers in the fridge. It makes getting home from a day at work so much better because, hey, dinner is served. It is so great to have a warm, homemade dinner ready and on the table in about three minutes. This weekend involved a lot of cooking (pizza, chili, and lasagna). So we were left with a few nights worth of leftovers. Yay!
I initially got the lasagna recipe from a friend (and have no idea where she got it), but I've made a few changes here and there. I love lasagna because a) it is yummy and b) it can be made ahead of time and stuck in the fridge until its time to cook it. And I hate lasagna recipes that want you to cook the noodles before assembling the dish. It just seems fussy. So the noodles for this go in uncooked.
Artichoke, Mushroom, and Feta Lasagna
serves 4 to 6
12 lasagna noodles, uncooked
2 large garlic cloves, chopped
8 ounces mushrooms, sliced
2 to 2-1/2 cups white wine, divided
1 teaspoon dried oregano
1 14-ounce can artichoke hearts, rinsed and quartered
1 10-ounce package frozen spinach, thawed and drained
4 cups marinara sauce
3 cups grated mozzerella
1 15-ounce container ricotta
4 ounces feta, crumbled
Saute mushrooms and garlic in a little olive oil in a large skillet. Stir in 2/3 cup of the wine. Bring to a boil. Stir in the artichoke hearts and the spinach. Simmer for about 5 minutes. Stir in the marinara sauce. Simmer for about 10 minutes.
Grease a 9- by 13-inch baking dish. Spread 1/4 of the ricotta, 1/4 of the mozzerella, and 1/4 of the feta on bottom of pan as evenly as possible. Place four noodles on top of the layer of cheese. Spread 1/3 of the sauce across the noodle layer. Repeat layers of cheese (but just dallop it on now, don't worry about spreading--too messy), noodles, and sauce two more times. Top with the remaining cheese. Pour the remaining wine around the sides of the dish, as much as will fit.
Cover dish with foil and bake in a 350-degree oven for 45 minutes. Then uncover and bake for 15 more minutes. Let stand for 10 minutes before serving.