Spinach & Artichoke Lasagna

Spring is upon us, and I'm starting to see signs of life in the marsh behind our house. Deer prance through daily, multiple times some days, stopping casually in their tracks to poke their noses through the reeds in search of food. The ducks and geese are back. They use the tip of our roof as their landing point. At times, it sounds like a war zone up there.

The birds are chirping in the morning, and our birdfeeder has been one busy restaurant lately. I love spring. And so does this one:

Nature is her TV. She sits in her "spot" all day, intently gazing out to make sure all her friends in the marsh are alive and well, doing their thing. She'll even sneak in a nap here and there.

Minnesota hasn't decided if it's spring yet. We're supposed to get more snow tomorrow. And we haven't seen temps above 30 in a week. Argh. I choose not to pay attention. It's spring, darn it! And that means it's time to start cooking like it's spring.

This lasagna is a take on the original, but it's a "white" version. Like last night's dish, the ingredients and sauces are a little lighter than the traditional. It's the perfect way to start spring. Not only that, but lasagna is my husband's absolute favorite food.

Our cast of characters here are spinach, marinated artichokes, onions, bechamel sauce, and mozzarella. Tasty, tasty. And such a nice change from the traditional (which I do love, by the way).

I split this recipe into four parts. Don't be afraid by that - it's just easier to execute and plan this way.

This was so enjoyable! Bring on the spring!

Spinach & Artichoke Lasagna
Recipe by A Toast to Taste
Photos by A Toast to Taste

Ingredients Needed:

For the Bechamel
3 cups milk (I used skim)
6 Tbsp butter
6 Tbsp flour
1/4 tsp nutmeg
salt to taste

For the Spinach Artichoke Mix
2 Tbsp olive oil
1 medium white onion, diced
12 oz marinated artichoke hearts, roughly chopped
1 lb raw spinach (I always use organic)
2 cloved garlic, finely chopped

12 lasagna noodles
3 cups mozzarella cheese

Preheat oven to 375 degrees. Grease a 9x13 baking dish.

First, make the bechamel. In a small sauce pan, heat milk over medium heat just until steam rises. Do not boil. Remove from heat. While warming the milk, melt the butter in a separate sauce pan. Whisk in the flour and cook for 1 minute. Slowly, pour in the milk, whisking constantly until sauce is thickened, about 10 minutes. Remove from heat and set aside.

Second, cook the noodles according to directions on box. Set aside.

Third, make spinach mixture. Heat olive oil over medium heat. Add onion and artichokes. Cook about 5 minutes or until onions are translucent. Add garlic, stir and cook for 1 minute. Add in spinach. Cook until wilted. Remove from heat.

Fourth, assemble the dish. Start by spreading about 1/4 cup of the bechamel on the bottom of the pan. Cover with lasagna noodles, followed by the spinach mixture, then the bechamel, then the mozzarella. Repeat two more times. Cover dish with tinfoil and bake for 30 minutes. Remove foil and bake another 10 minutes or until golden and bubbly.

Enjoy!

Rigatoni with Roasted Beets, Spinach, and Goat Cheese

Growing up my memories of eating beets were centered on one annual occasion - Thanksgiving - when my grandma would open the can of the nasty jellied kind and plop 'em in a serving bowl. I never touched the things. Ever.

Those days are long gone, and within the past year I've eaten more beets than I can count. And they're not the canned kind. I've been roasting and peeling my own. It seems a bit intimidating, I know. But it's so simple. And beets really are good.

Of course, a certain someone I live with doesn't always feel the same way about this vegetable. So, what do I do? I add them to pasta, and suddenly all is great with the world.

I loved the combination of flavors in this meal. Roasted beets and goat cheese are always a favorite of mine, but the spinach and toasted walnuts were the perfect addition. A well-rounded web of textures, colors, and major healthiness. Nothin' better!

I challenge you all to try roasting your own beets. You'll find it's not that difficult. Just don't wear white when you're peeling them :)

Rigatoni with Roasted Beets, Spinach, and Goat Cheese
Recipe by A Toast to Taste
Photos by A Toast to Taste

Ingredients Needed:
3 large beets
1 Tbsp olive oil

1 lb whole wheat rigatoni
1/4 cup olive oil
1 lb raw spinach, washed
2 cloves garlic, finely chopped
1/2 cup walnuts, roughly chopped and toasted
4 oz goat cheese
salt and pepper to taste
olive oil to finish

Preheat oven to 425 degrees. Scrub beets and cut off the greens about an inch from the stem. Next, drizzle the beets with olive oil and wrap in aluminum foil. Roast them directly on the oven rack for about an hour. Let them cool. Then, peel the skin and cut into chunks. Your hands will turn pink - wear gloves if you'd like to protect them.





Bring a large pot of salted water to a boil. Cook rigatoni according to directions on box.

While the pasta is cooking, heat olive oil in skillet. Add spinach and cook just until wilted, about 3 minutes. Add garlic during last minute. Drain pasta and add to skillet along with the beets. Give a good stir and turn out into serving bowl. Top with toasted walnuts, goat cheese, salt and pepper. If needed, add a drizzle of olive oil for more moisture.



Serve and Enjoy!

No More Leftovers, Please!

We've been eating a lot of leftovers here lately. And I don't do well with leftovers (just ask my mom). There's just something about 'em. The taste, the texture, everything. They don't mesh well with my hunger after a long work day....unless it's soup or pasta. That's about all the leftovers I can take.

Well, I broke the leftover streak tonight with this fabulous recipe. I wanted a dish that would combine both my meat and veggie - and this is it!! Butterflied organic chicken breasts stuffed with a flavorful spinach and feta conglomeration - nummo! And I had everything in my pantry. How perfect is that??

Again, this recipe is incredibly adaptable. Turkey may be used in place of chicken....feta can be replaced with goat cheese....add some caramelized shallots for another twist....you get the picture. That's the beauty with a recipe like this. Tweak it to your family's tastes, and watch them gobble it up.

Spinach and Feta Stuffed Chicken Breasts
Photos and Recipe by A Toast to Taste

Ingredients Needed
1 Cup Frozen Spinach, thawed and drained (you may use fresh as well, just saute down)
1/4 Cup Toasted Pine Nuts
1 tsp Capers
2 Cloves of Garlic, minced
Juice of Half a Lemon
1/2 Cup Feta Cheese
Couple shakes of Red Pepper Flakes (depending on your tastes)
Salt and Pepper to taste

4 Boneless Skinless Chicken Breasts
Salt and Pepper to taste
4-6 Toothpicks


Preheat oven to 375 degrees.

Add spinach, toasted pine nuts, and capers to a medium size mixing bowl.



Add the remaining ingredients and stir together to fully combine. Set aside.



Next, butterfly your chicken breasts. Start by laying one flat on a cutting board and with the edge of a knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice the breast in half, almost to the other edge. Keep that edge intact and open the breast along the fold. Breasts should look like this once complete:



Once breasts are butterflied, place between two sheets of parchment paper. Use a rolling pin to pound them out to about a quarter inch thin. Or, if you have a meat tenderizer, use that instead of the rolling pin.



Next, place about 1/4 cup of the spinach mixture over each piece of chicken, then carefully roll them up and secure tightly with a toothpick. Place in a baking dish, sprinkle chicken with salt and pepper, and bake for 30 minutes.



Remove and let sit for 5 minutes before serving.
Enjoy!