Spinach Lasagna

6 lasagna noodles
1 1/2 c shredded mozzarella cheese
1 25 oz. jar pasta sauce, 365 Classic Pasta Sauce
1 15 oz. container of ricotta cheese
1 c torn spinach leaves
1 egg
salt, pepper, oregano to taste

Preheat oven to 325 degrees. Boil noodles for 7-10 minutes. Drain and set aside. Beat egg and mix with ricotta cheese and salt, pepper and oregano. Layer (3) noodles, spinach, ricotta mixture, 3/4 c mozzarella cheese and half of sauce. Top with rest of noodles, 3/4 c mozzarella cheese and remaining sauce. Cover baking dish with aluminum foil and bake for 1 hour.

Creamy Artichoke Pasta

First post since pregnant. If the last few weeks are any indication, my sweet postings will be considerably fewer owing to my sugar aversion (blast, the cruel Fates!). Expect more in the salty/creamy/proteiny realm.

I found this online and I think it's exactly the thing a friend of mine made for me years ago that I suddenly got a taste for today and had to make. Dairyfest, bring it on.

INGREDIENTS

• 12 ounces uncooked spaghetti, whole wheat
  
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 (6 ounce) can marinated artichoke hearts
• 1 small onion
• 3 cloves garlic, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 1 teaspoon dried oregano
• 1/2 cup low-fat cottage cheese
• 1/2 cup low-fat sour cream
• 1/2 cup grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and keep warm.
2. While pasta is cooking, heat a large skillet over medium-high heat. Place olive oil, butter, and liquid from artichoke hearts in skillet. Cut artichoke hearts into bite-size pieces. When olive oil mixture is hot, add onion and garlic. Saute until soft and lightly browned. Stir in artichoke hearts and saute until heated through. Season with salt, black pepper, cayenne pepper, and oregano. Remove from heat and stir in cottage cheese and sour cream. Toss mixture with cooked pasta and top with Parmesan cheese.