Ode to Lasagna

It’s gonna be a short one tonight folks. I’ve been at a conference all day today in DC and I’m wiped out. This commuting-into-the-city thing is for the birds. I don’t know how Shane does it every day.

Our weekend was pretty uneventful. We did a good deal of chores (during naps of course) on Saturday and Sunday we took a wagon walk, caught up with the neighbors, had friends over to watch football and Shane and I had a date night, babysitter and all! Our visiting friends were Shane’s good buddy from Duke, Matt and his wife, Jess. Matt gets a special mention on this here blog since he won a bet with Shane. Something about fantasy football, I’m sure. Let’s be honest I usually tune out most of what Shane says whenever I realize that it’s about football. But anyways, here it is…. MATT GRABLER!

I asked Shane what he wanted me to make for lunch for our guests and I was pretty surprised that he requested an Artichoke Lasagna that I’ve made quite recently. It’s a yummy recipe so I gladly made it again and Shane took the leftovers to work today. This afternoon, an email, titled “A Love Letter” landed in my inbox from Shane:

Dear Artichoke Lasagna:

I know we only met a few weeks ago, but I cannot explain how much that first experience altered some of my life-long beliefs on the way I viewed food of your ilk.  I always prided myself as a carnivore, a meat-eating man among men.  Then you came along, and over a torrid three-day affair you showed me things I had never seen.  The emptiness that enveloped me after you left was nearly unbearable.  The tortillas I had always loved, the cheese I wanted nothing more than to melt and stuff into my face…it all felt so, so underwhelming.  Ordinary.  Then this weekend happened.  When I first broached the notion of getting back together, I didn’t think it was a realistic idea.  I thought you’d have something more important to do, or that there would be another food forced in my direction…some novel concept that would certainly sound sexy, but that I would obviously see right through.  Well, thankfully you heeded my calls and gave in for a reunion.  What a reunion it was!  For the last 23 hours, I have ridden a baked noodle, artichoke, and cheese-induced wave of euphoria.  The highs have been so high…and the lows disappeared from my consciousness completely.  I can understand the passion of a one-time fling, but this weekend’s magic lived up to my incredibly exciting memories.  I guess what I’m trying to say, my sweet food of the gods, is that I love you.  I will dream of you often, and I hope to see you again soon.
Yours Forever,
Shane’s Palate

I think I can honestly say I’ve NEVER received a love letter with so much passion as the one Shane penned to a lasagna. Oh well. Here’s the recipe if you want to see what all the fuss is about!


  •  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


  1. Preheat oven to 350 degrees F (175 degrees C).   Spray a 9×13 inch baking dish with cooking spray.
  2. 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.
  3.  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.
  4. 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.
  5. Bake, covered, for 40 minutes.  Uncover, and bake 15 minutes more, or until hot and bubbly.  Let stand 10 minutes before cutting.

I'm a working mom of three fantastic boys: Caleb, Wyatt and Parker. My husband, Shane, and I live in the Washington DC suburbs where we enjoy playgrounds, pools and never getting to sleep in. This blog is a journal of our day-to-day lives as well as a chronicle of Caleb's progress after a recent spinal surgery to alleviate the effects of his cerebral palsy.

Posted in Recipes, Silliness
4 comments on “Ode to Lasagna
  1. Pat says:

    Thanks for the recipe. Sounds yummy!

  2. Christine M. says:

    OMG…my “non-red meat eater” girlfriend is going to fall in love with this recipe just like Shane!
    And it comes from an amazing family chef 😀

  3. Monica R says:

    Thanks for posting. Our recent love has been zucchini lasagna. Looking forward to trying your recipe!

  4. […] what with the cheese and oil but I LOVED it. I think this chicken might move me to write a love letter of my own! I had a sweet potato on the side but I’m sure crusty french bread would be amazing […]

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