Remember when I suggested everyone slowly up their protein intake with the calculated addition of more eggs, Greek yogurt, legumes and canned tuna into their daily diets?
Turns out, there’s a faster way to reach your targeted protein threshold: order a Double ShackBurger.
In addition to sporting a proprietary blend of premium beef and scientifically unparalleled deliciousness, a Double ShackBurger also comes complete with 52 whopping grams of protein, or more than three-fourths of my daily target. A Double ShackBurger is also calorie-free. (One of these statements is a lie, but I’m not telling you which one.)
But while inhaling two delicious Pat LaFrieda patties yesterday with one of my oldest friends was hands down the best decision of my adult life, I also recognize that a dish need not contain meat to be delectable. And so, without further ado, I present what may or may not become a recurring segment: Anne’s Favorite Fleshless Recipes. (The Focus Group did not approve that title.)
This fan favorite has already worked its way into my girl Sarah’s culinary repertoire, and I suggest you add it to yours. I like to make two at a time and pop one in the freezer for a rainy day/a sunny day when I feel like eating lasagna.
For my vegetarian artichoke lasagna, you will need:
- Cooking spray
- 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. Spray a 9×13 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. (I use the thin, no boil noodles because I am lazy.) 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. Eat in one sitting.
What’s your favorite animal-less meal?