Spinach and Artichoke Lasagna

After a year of cooking and writing about it, you'd think I'd feel like an expert in the kitchen. But it's quite the opposite. The more I learn, the further I step into the culinary world, the more inadequate I feel. I'm taking baby steps. I have small victories every day, but there is so much I don't know. I can roast vegetables, most of the time I can bake bread (yeast is unpredictable at best), I can toss together a sensational salad and whisk up a tasty vinaigrette. I've finally figured out how to bake a succulent and moist chicken breast. And I can make a mean pizza. These are a few of my triumphs!

At the same time, I'm horrible at decorating cakes (at least they're edible!), my boiled eggs are never just right, I have definitely not mastered the technique of stir-fry, and I mess up (and make massive messes) all the time. Can I share a secret with you? We all do. We all screw up in the kitchen. From beginner cook to expert chef (I fall nearer the first), everyone fails miserably at times. There's no way you can get from one to the other without making mistakes. Part of developing your skills is taking risks, and nurturing your creativity. Luckily, I've learned to sometimes enjoy my failures. It motivates me to become better, to learn more.

And what's the fun in cooking if you always stick to the book, never inject your own flavors and personality into dishes? Following recipes exactly is a great place to start, but once your confidence buds, start experimenting. You're bound to ruin a few recipes. Get over it. I used to get highly emotional about a dinner that Dustin didn't like or a pan of rolls that didn't rise. It doesn't make me a bad person. It doesn't make me undeserving to be blogging. Now I use that frustration as the fire that keeps me going. And let me tell you, it feels so good when you finally get it right. When you create a meal that makes you happy. Because really that's what matters.

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 onion, chopped
4 cloves garlic, minced
1 1/2 cups low-sodium vegetable broth
1 Tbsp. fresh rosemary, chopped
14 oz. jar marinated artichoke hearts, drained and chopped (or frozen, thawed, drained and chopped)
16 oz. frozen chopped spinach (or fresh, cooked, chopped and the excess water squeezed out)
28 oz. tomato pasta sauce
salt and pepper, to taste
1 package no boil whole wheat lasagna noodles
3-4 cups mozzarella, shredded
4-6 oz. herb and garlic feta, crumbled

DIRECTIONS
1. Preheat oven to 350 F.

2. Preheat olive oil in a large skillet over medium heat. Saute the onion for several minutes. Add the garlic and continue cooking until onion is tender. Stir in broth and rosemary; bring to a boil. Stir in artichokes and spinach; reduce heat, cover, and simmer several minutes. Stir in the pasta sauce and cook until heated through. Season to taste with salt and pepper.

3. To assemble the lasagna, spread 1/4 of the sauce over the bottom of a 9x13 baking dish. Place a layer of noodles over the sauce (no overlapping). Sprinkle with mozzarella cheese. Repeat layering, sauce, noodles, and mozzarella 2 more times. Sprinkle crumbled feta on top.

4. Cover with aluminum foil and bake in preheated oven for 40 minutes. Uncover, and continue baking for 10-15 minutes, until the cheese is bubbling on top. Remove from the oven and let sit 10 minute before serving.

Serves 8.

(Adapted from All Recipes)