Joanna Hart

     Take plain old lasagna to the next level with this recipe.  I found this one on allrecipes.com, which is a great source for just about anything.  I love dishes with feta cheese and spinach and this lasagna has both!  It's fairly simple to make and great for a dinner party or to make and have leftovers.  If you use lasagna noodles that require no boiling, just skip that step.  And if you want more protein in this, add some chopped chicken sausage or cooked ground turkey.  But I'd say it's wonderful as is--good for the vegetarian crowd!

Artichoke Spinach Lasagna
(serves 8)

9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.

Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.

Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.

Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.

Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

     Okay, I know the idea of cinnamon and pasta together sounds like the scene from "Elf" where Buddy eats syrup and spaghetti together.  But honestly, this was amazing.  Credit goes to Caroline because if it wasn't for her taking me to Cleveland's West Market, I would never have discovered this treasure.  The pasta itself has cinnamon in it, so if you can find some, make this recipe!  I suppose regular pasta would work, but you'd want to add a dose of cinnamon to give it a kick.  Caroline, this one's for you.


Cinnamon Pasta with Butternut Squash
(serves 4)

1/2 cup chopped toasted walnuts
8 oz. cinnamon pasta (or plain pasta if you can't find it)
2 cups cubed butternut squash
1 T. olive oil
1 lb. boneless chicken breasts, cut up into chunks
1/2 tsp. nutmeg
1 tsp cinnamon (only if NOT using cinnamon pasta)
dash salt and freshly ground pepper
1/2 cup melted butter
1/2 cup heavy cream (i used fat-free half & half)
1/2 cup sweet white wine 
a few chopped sage leaves
1/2 cup freshly grated parmesan cheese

Preheat oven to 400 degrees and toast chopped walnuts for about 5 minutes, or until browned.
Bring a pot of water to a boil and add pasta.  Bring back to a boil and cook according to package directions.  (If it's fresh, cook for only a few minutes.)  Drain and set aside.
Microwave butternut squash until softened (about 5 to 7 minutes.)
Heat oil in skillet and add chicken.  Cook until no longer pink.  
Melt the butter in a saucepan and add the heavy cream and wine. Cook for a few minutes on high heat until the sauce reduces and thickens. Add the nutmeg, salt, pepper, and sage. Take off the heat and add parmesan cheese.
Add sauce, squash, and chicken to the pot of pasta and stir to mix.  Top each serving with chopped walnuts.