Lorri's Artichoke Lasagna

Don't let the name fool you. This is incredibly delicious and my new go-to meal for guests.

1 box lasagna
extra virgin olive oil
1 smallish onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1 (13 oz) jar of artichokes, well drained and coarsely chopped
1 (15 oz) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, slightly beaten
1/4 cup chopped fresh basil leaves

Red Sauce
(You can just used jar spaghetti sauce, which I often do when I am short on time) but the extended recipe is below

In a large skillet, saute onions and garlic in olive oil until they start to brown. Add ground turkey and cook until cooked through. (I don't know if I buy extra juicy turkey but I always have to absorb the extra liquid with a paper towel.) Add artichokes and stir to combine. Remove from heat and let cool.

While this is cooking start cooking your lasagna in salted water. It only takes 4-5 minutes.

In a large bowl, combine ricotta, Parmesan, eggs, and basil. Then add the turkey mixture.

Cover the bottom of a 9*13 (or larger) pan with red sauce. Add a layer of lasagna noodles. Spread ricotta/turkey mixture. Spread red sauce. Add another layer of noodles...blah blah blah. end with a schmear of red sauce. Now you can top it mozarella cheese but I never have it so I never do. :)

Bake at 400 degrees for 45 minutes.

5 cups marinara sauce/spaghetti sauce
3-4 slices bacon, cooked and chopped
2 tsp crushed red pepper flakes
2 garlic cloves, minced

Cook the bacon, remove from pan and drain off almost all the fat. Add garlic and red pepper. When fragrant, add sauce. When warm, add bacon and turn off heat.

Christina's Spinach Artichoke Pasta with Sausage

from Picky Palate

1 lb penne pasta noodles
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 Cups marinated artichoke hearts, drained and chopped
4 Cups fresh baby spinach leaves, coarsely chopped
1 lb pork sausage of choice
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon Lawry's garlic salt
2-3 Tablespoons good quality Extra Virgin Olive Oil

1. Prepare pasta according to package directions. Drain and set aside. If you spray noodles with cooking spray, they don't stick together.

2. Place olive oil into a large dutch oven or pot over medium heat. Saute onion for 5 minutes then stir in artichoke and spinach leaves. Cook until spinach is wilted down, about 3 minutes. Stir in sausage and cook until browned.

3. Stir in cooked pasta, season with salt, pepper and garlic salt. Drizzle with additional olive oil and serve.