{"id":599,"date":"2023-06-27T23:36:20","date_gmt":"2023-06-27T23:36:20","guid":{"rendered":"https:\/\/pastagrazie.com\/?p=599"},"modified":"2023-06-27T23:36:21","modified_gmt":"2023-06-27T23:36:21","slug":"lasagna-with-artichokes","status":"publish","type":"post","link":"https:\/\/pastagrazie.com\/index.php\/2023\/06\/27\/lasagna-with-artichokes\/","title":{"rendered":"Lasagna with artichokes"},"content":{"rendered":"\n

A delicious vegetarian version of classic lasagna made with tender artichokes, creamy ricotta cheese, and a rich tomato sauce.<\/p>\n\n\n

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Lasagna with artichokes<\/h2>Recipe by Owner<\/span>Course: Main<\/mark><\/span>Cuisine: Italian<\/mark><\/span>Difficulty: Medium<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

1<\/p>hour <\/span><\/div>

<\/span>Calories<\/span>

490<\/p>kcal<\/span><\/div>

<\/span>Cost<\/span>

20-25<\/p>$<\/span><\/div>

<\/span>Net Carbs<\/span>

50<\/p>g<\/span><\/div>

<\/span>Total time<\/span>

1<\/p>hour <\/span>

30<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    1 pound lasagna noodles
    <\/span><\/p><\/li>

  • <\/span>

    2 cans artichoke hearts, drained and chopped
    <\/span><\/p><\/li>

  • <\/span>

    1 onion, chopped
    <\/span><\/p><\/li>

  • <\/span>

    4 garlic cloves, minced
    <\/span><\/p><\/li>

  • <\/span>

    1 can crushed tomatoes
    <\/span><\/p><\/li>

  • <\/span>

    1\/4 cup chopped fresh basil
    <\/span><\/p><\/li>

  • <\/span>

    1\/4 cup chopped fresh parsley
    <\/span><\/p><\/li>

  • <\/span>

    2 cups ricotta cheese
    <\/span><\/p><\/li>

  • <\/span>

    2 cups shredded mozzarella cheese
    <\/span><\/p><\/li>

  • <\/span>

    1\/2 cup grated Parmesan cheese
    <\/span><\/p><\/li>

  • <\/span>

    Salt and pepper
    <\/span><\/p><\/li>

  • <\/span>

    Olive oil<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Preheat the oven to 375\u00b0F.
      <\/li>
    • Cook the lasagna noodles according to the package directions.
      <\/li>
    • In a large skillet, heat the olive oil over medium heat. <\/li>
    • Add the onion and garlic and cook until softened, about 5 minutes.
      <\/li>
    • Add the artichoke hearts and cook for another 5 minutes.
      <\/li>
    • Add the crushed tomatoes, basil, parsley, salt, and pepper. <\/li>
    • Simmer for 10 minutes.
      <\/li>
    • In a separate bowl, mix together the ricotta cheese, mozzarella cheese, and Parmesan cheese.
      <\/li>
    • 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. <\/li>
    • Repeat the layers until all the ingredients are used up.
      <\/li>
    • Cover the lasagna with foil and bake for 45 minutes.
      <\/li>
    • Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly.
      <\/li>
    • Let the lasagna rest for 10 minutes before slicing and serving.<\/li><\/ul><\/div>