Berry Delightful Spinach Salad and Artichoke Mushroom Lasagna

These two recipes I found when thumbing through the April/May2011 Taste of Home. The lasagna is not to difficult to make and smells and taste gourmet! It is a great vegetarian option and honestly you won't even miss the meat (although my brother did suggest adding shredded chicken, which I do think would be good). The salad is so incredibly refreshing and light. The vinaigrette dressing that goes on top is phenomenal.

Berry Delightful Spinach Salad

For each person you will need:

• bowl of spinach
• 1/2 c freshly sliced strawberries
• 1/3 c fresh blueberries

The recipe calls for sugared pecans but because of allergies, we avoid those like the plague! However, for those of us who it wouldn't kill, that sounds like a great addition. :) 

Dressing: 

1/4 c balsamic vinegar
2/3 fresh strawberry slices
1 tsp sugar
3/4 onion powder
1/2 tsp salt
1/4 tsp pepper
2/3 c olive oil

Combine all ingredients EXCEPT olive oil in blender and blend until smooth. While blending, gradually add oil in a steady stream. Serve drizzled over salad.

Artichoke Mushroom Lasagna

1 lb sliced baby portobello mushrooms
2 TBS butter
3 garlic cloves, minced
2 cans (14 oz each) water-packed artichoke hearts, rinsed, drained, and chopped
1 c chardonnay or other white wine (I used Yellow Tail Chardonnay)
1/4 tsp salt
1/4 tsp pepper
SAUCE:
1/4 c butter
1/4 c flour
3 1/2 c milk
2 1/2 c shredded Parmesan cheese
1 c chardonnay or other white wine
ASSEMBLY:
9 no-cook lasagna noodles (San Giorgio markets "Oven Ready Lasagna" noodles, which are awesome. I will say don't put them on until you are ready to put the sauce on top of them because they bow)
4 c shredded mozzarella cheese

Saute mushrooms in butter until tender. Add garlic and cook 1 min. Add the artichokes, wine, salt and pepper and cook over medium heat until the liquid is evaporated.
For the sauce, melt the butter and add flour. Stir until smooth. Gradually add milk and cook until thickened. Stir in Parmesan cheese and wine.
To assemble, spread 1 c sauce on the bottom of a 9x13 pan then layer the following three times:

1. 3 noodles
2. 1 2/3 c sauce
3. 1 c mozzarella
4. 1 1/3 c artichoke mixture

Cover with foil and bake on 350 for 45 minutes. Remove the foil, sprinkle with remaining mozzarella cheese and return to oven. Bake, uncovered, for an additional 15-20 minutes or until cheese is melted. Let stand for 15 minutes before serving.

The lasagna is much prettier in person, believe me! :-)

These are the noodles I used. They worked very well!