Wednesday, March 30, 2011

E: Artichoke, Spinach & Pesto Wonton Lasagna

Halfway there! Hope your week has been treating you well. Ours has been pretty good- still dealing with a sick puppers…but otherwise, all is well. Before I get to the AWESOME lasagna recipe, I wanted to share with you the French toast we enjoyed on Sunday night. I received a sample of Nature’s Pride Hearty Wheat with Flax bread (disclaimer: I received this bread for free from Food Buzz & Nature’s Pride):

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The slices are nice and thick and the bread smells and tastes awesome! I immediately knew I wanted to use it in my vegan style french toast recipe. The outcome with strawberries:

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So yummy! Thanks Food Buzz & Nature’s Path.

Tuesday night we enjoyed a super tasty dinner. I originally saw this recipe in Health magazine and knew I wanted to make it with just a couple simple adjustments to make it work for what we had on hand. The result was a really tasty and healthy meal (the nutritional stats for the original recipe can be seen on the Health Magazine website). Wontons were a great & different pasta sub:

Artichoke, Spinach & Pesto Wonton Lasagna:

Ingredients:

  • 1, 5-oz box frozen spinach (or 1/2 a 10 oz package)
  • 1 cup part skim ricotta cheese
  • 1/2 can artichoke hearts, drained and chopped
  • 4 tablespoons pesto, divided
  • 1 egg white
  • 1/4 cup part skim shredded mozzarella cheese
  • 2 tablespoon grated parmesan cheese
  • 18 wonton wrappers

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Directions:

Preheat oven to 350 degrees F.

Cook spinach in microwave for ~4 minutes. Drain excess water.

In a large bowl, mix together ricotta, artichoke hearts, spinach, 2 tablespoons pesto and egg white.

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Spread 2 tablespoons pesto in the bottom of an 8-inch square baking dish (I used a Pyrex dish). Lay down 1 layer of 6 wonton wrappers.

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Spread 1/3 ricotta mixture on top of wrappers.

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Repeat two more times (to get three layers). Spread shredded mozzarella on top and sprinkle with parmesan cheese.

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Bake for 20 minutes and then place under broiler for a few minutes (until cheese is just lightly browned- keep an eye on it!!). Let lasagna cool & set for 10 minutes.

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Cut into 6 slices and serve.

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This is a great HEALTHY & flavorful dish. I cannot get enough!