Cheesy spinach and artichoke lasagna is loaded with 327 milligrams of potassium, more than 40% of the daily allowance of calcium and folate, and 60% of your daily dose of vitamin A, along with vitamin B, manganese, thiamine and other good stuff for your body. While the calorie count exceeds 360 for a small slice, it can be used to kickstart a strenuous day of racing, hiking or performing manual labor — so those calories don’t necessarily stay on your waistline.
Brief History of Cheesy Spinach and Artichoke Lasagna
Lasagna gets its name from the Ancient Greek word Laganon and was the first known type of pasta. Laganon was composed of many layers of pasta and sauce. However, the ingredients were different, so the name comes from the style of preparation.
Many countries debate over who invented lasagna. Of course, Italy claims that honor and they have certainly perfected various recipes over the years. but Great Britain has the oldest intact recipe, dating from the 1390s. No one knows who first combined spinach and artichokes with traditional lasagna, but it’s a fan favorite worldwide.
What’s Unique About This Dish?
Lasagna itself has an international heritage and spinach and artichokes have equally exotic origins. Spinach was first cultivated in ancient Persia, today’s Iran, and made its way to India and China before Saracens brought it to southern Italy as early as the ninth century. Artichokes are native to southern Europe and grow to a height of 3-4 feet, so people in Umbria use the plant as part of their landscaping or hedgerows Spinach and artichokes are both nutritious vegetables and give a unique pop to the cheese or cheese and tomato lasagna dishes.
Preparation Instructions and Variations
Most recipes for cheesy spinach and artichoke lasagna forego the tomato sauce often associated with lasagna. Here’s one delicious example that specifies garlic, basil and red pepper flakes as the aromatics.
One variant adds red sauce to the mix and this version calls for rosemary and feta cheese for spinach artichoke lasagna with Greek flair.
Artichokes, which taste a bit like asparagus with a lemony note, aren’t to everyone’s taste. This spinach and mushroom variant solves that problem with a nutritious and slightly leaner recipe.
Vegetarians can eschew the meat ingredients on any of these recipes and all more cheese or mushrooms to make up for the protein.