A delicious vegetarian version of classic lasagna made with tender artichokes, creamy ricotta cheese, and a rich tomato sauce.
Lasagna with artichokes
Course: MainCuisine: ItalianDifficulty: MediumServings
4
servingsPrep time
30
minutesCooking time
1
hourCalories
490
kcalCost
20-25
$Net Carbs
50
gTotal time
1
hour30
minutesIngredients
1 pound lasagna noodles
2 cans artichoke hearts, drained and chopped
1 onion, chopped
4 garlic cloves, minced
1 can crushed tomatoes
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper
Olive oil
Directions
- Preheat the oven to 375°F.
- Cook the lasagna noodles according to the package directions.
- In a large skillet, heat the olive oil over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Add the artichoke hearts and cook for another 5 minutes.
- Add the crushed tomatoes, basil, parsley, salt, and pepper.
- Simmer for 10 minutes.
- In a separate bowl, mix together the ricotta cheese, mozzarella cheese, and Parmesan cheese.
- In a 9×13 inch baking dish, spread a layer of tomato sauce, then a layer of lasagna noodles, then a layer of the ricotta cheese mixture.
- Repeat the layers until all the ingredients are used up.
- Cover the lasagna with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing and serving.
