I consider it a challenge to transform one dish into multiple different types of meals. I initially started with Warm Spinach-Artichoke dip served with bread and/or chips. Great for a large crowd or something very casual. Then I elevated the appetizer to Roasted Baby Potatoes with Spinach-Artichoke Dip Bites. This is perfect for a more intimate gathering, or if you want to serve something that is definitely going to get recipe questions. Mmm, so good.
Since I do not like to waste food I turned the dip into a filling for a Veggie Lasagna. One batch of the Spinach-Artichoke Dip made three different things. That makes me do a happy dance.
This dish is mostly assembly work because the filling is already made. One tool that would be tremendously helpful is a mandolin. I had bought one a few months back and this is the first time that I have got to use it. The mandolin is such a time saver when it comes to slicing the zucchini thin and evenly.
- Spinach-Artichoke Dip
- GF No Cook Lasagna Noodles
- Marinara Sauce (or you favorite Pasta Sauce)
- 1 Zucchini, medium, thinly sliced
- Nutritional Yeast Flakes ( I like Bob’s Red Mill)
- Fresh Parsley, garnish
Preheat oven to 350 degrees.
Using a 8×8 baking dish begin layering ingredients. ( You could use a large baking dish if needed for more servings, just adjust quantity of ingredients.
Spoon in Marinara for the very first layer.
Layer two lasagna sheets on top of marinara.
Spread an even layer of the Spinach-Artichoke Dip on top of the lasagna sheets.
Layer Zucchini on top of Spinach-Artichoke Dip.
Repeat layers : Sauce, Lasagna Sheets, Spinach-Artichoke Dip, and Zucchini.
If you have more room add an additional layer. Then top zucchini with marinara sauce and Nutritional Yeast.
Bake in oven for 40-45 minutes. Let rest at least 15 minutes. The rest time is important to keep the lasagna together when you dish it out.
Sprinkle some chopped fresh parsley.
Note: You can bake this ahead of time. To serve: slice and plate and then warm it up in the microwave.