You will not find me in the kitchen fixing a dinner that takes much preparation on most evenings. I am very much a 30 minutes or less kind of cook. But, I had been spinning an idea around in my head and tonight, I made it happen!
My Mediterranean Lasagna turned out really yummy but I think next time I will make some changes like adding diced chicken or hot Italian sausage, mushrooms and alfredo sauce (instead of white sauce). However, it was still quite tasty and I served it with homemade hummus and some Stacy’s Pita Chips from Walgreens.
Here are the recipes:
3 tbsp butter
3 tbsp flour
1 garlic clove, minced
1 can chicken broth
1/2 cup parmesan cheese, grated
1/2 tsp black pepper
1/2 package lasagna noodles (I used whole wheat)
1 can artichoke hearts, drained and coarsely chopped
1 can leaf spinach, drained or 1 box frozen spinach, thawed and drained
1/2 cup diced roasted red peppers
1 cup feta cheese crumbles
1 1/2 cup mozzarella cheese
Boil noodles according to package directions. While the noodles are boiling, melt butter in a skillet. Add the garlic and stir until fragrant (about 30 seconds), then add flour and stir until it bubbles. Slowly add the chicken broth, stirring constantly. When it comes to a boil, stir in the parmesan and black pepper. Reduce heat and stir frequently until thickened.
Make two or three layers of the lasagna ingredients in a casserole dish as follows: sauce, spinach, aritchokes, red peppers, feta, mozzerella, noodles. Top with sauce and mozzerella. Bake in a 350 degree oven for 30 minutes covered. Remove cover and bake 10 minutes.
1 can chickpeas, drained (I make mine from dry beans and then freeze until needed.)
1 clove garlic
3 tbsp lemon juice
1/2 teaspoon cumin
1 tsp sesame seeds or
1/2 tsp salt
1/4 tsp black pepper
Place all ingredients EXCEPT olive oil in food processor and pulse. Add a drizzle of olive oil and blend until smooth. Add more olive oil if needed. Add only enough olive oil to get the consistency you desire. Refrigerate or serve immediately.
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