Deconstructed Lasagna

Deconstructed Spinach and Artichoke Lasagna

adapted from Everyday with Rachael Ray February 2009

salt and pepper

1 lb small wheat penne pasta

1/4 cup onion, chopped

2 cloves garlic, minced

10 oz package frozen spinach, thawed and drained

6 artichoke hearts, quartered

1 can Hunts spaghetti sauce

1/2 cup water

1 oz container low fat ricotta cheese

1 Tbsp dried or fresh basil chopped

1 Tbsp dried or fresh parsley chopped

Parmesan cheese to sprinkle on top

1. In a large pot add water and salt and bring to a boil. Add pasta and cook until al dente (about 12 minutes). Drain.

2. While the pasta is cooking, add onion and garlic to a large skillet. Heat over medium for 1 to 2 minutes or until the flavors are released. Add spinach and artichokes and stir until combined. Add spaghetti sauce and water. Simmer until pasta in done.

3. In a bowl, combine ricotta, basil, and parsley.

4. Divide penne between 4 serving bowls. Pour spinach and artichoke sauce over penne. Top with a scoop of ricotta and sprinkle parmesan on top.