Artichoke Spinach Lasagna

From Allrecipes.com.

Ingredients:

• Cooking spray
• 9 uncooked lasagna noodles
• 1 onion, chopped
• 4 cloves of garlic, chopped
• 1 14.5oz can vegetable broth
• 1 tablespoon fresh rosemary, chopped
• 1 14.5oz can marinated artichoke hearts, drained and chopped
• 1 10oz package frozen chopped spinach, thawed, drained and squeezed dry
• 1 28oz jar tomato pasta sauce
• 3 cups shredded mozzarella cheese, divided
• 1 4oz package herb and garlic feta, crumbled

To Make:

• Preheat oven to 350 degrees.
• Spray 9x13-inch baking dish with cooking spray
• Bring 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 boil.
• Stir in artichoke hearts and spinach, reduce heat. Cover and simmer 5 minutes. Stir in pasta sauce.
• Spread 1/4 artichoke mixture in bottom of 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, 40 minutes.
• Uncover, bake 15 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

Vanilla Bean and Raspberry Tart

Ingredients:

-Crust:

• 2 1/2 cups all-purpose flour
• 1/2 cups sugar
• 1/4 teaspoon salt
• grated peel of medium lemon
• 1 vanilla bean, split and seeds scraped
• 1 cup cold butter, cut into small pieces
• 3 egg yolks
• 1/4 cup limoncello*

*lemon juice can be substituted.

Filling:

• 1 cup mascarpone cheese, softenened
• 1/2 cup whipping cream
• 3 tablespoons limoncello
• 3 tablespoons sugar
• grated peel of 1 medium lemon
• 1 vanilla bean, split and seeds scraped

Topping:

• 2 pints of raspberries
• 1/4 cup raspberry jelly

To Make:

Crust:

• In large bowl, mix flour, 1/2 sugar, salt, lemon peel, and vanilla bean seeds.
• Beat in butter with electric mixer on medium speed until mixture looks like small peas.
• In small bowl, beat egg yolks and limoncello with whisk.
• Slowly beat egg mixture into butter mixture. Turn off mixer as soon as dough comes together.
• Roll into a ball, wrap in plastic wrap.
• Refrigerate 1 hour.
• Heat oven to 425 degrees.
• On lightly-floured surface, roll dough into circle big enough to fit in 9-inch tart pan. Place in ungreased pan.
• Bake about 20 minutes or until crust is golden brown.
• Cool completely.

Filling:

• In large bowl, beat mascarpone, cream, limoncello, sugar, lemon peel, and vanilla bean seeds with electric mixer on medium speed until soft peaks form.

Topping:

• Spread filling in cooled crust.
• Arrange raspberries on top.
• Melt jelly in small microwaveable bowl uncovered in 20-second intervals until completely melted.
• Brush jelly over raspberries with pastry brush.