Ever since my sister told me about buying frozen artichoke hearts, I have been taken with the idea of making an artichoke lasagna. I ended up making artichoke lasagna several different ways because I wasn’t quite sure how I wanted to make it. I kept playing around with the concept until I created a recipe that was delicious and easy enough to make it into my “keeper” file.
Every variation has been amazingly delicious, but the Artichoke Lasagna Recipe I am sharing is the easiest and most frugal one that I came up with. Because the veggies naturally release liquid while cooking, you can put the noodles in uncooked and they will absorb the extra liquid. Instead of making a separate sauce and a vegetable layers, I combined the two to make it easier to assemble and one less pan to wash.
Artichoke Lasagna
Ingredients
- 1 3/4 cups or 15 ounce can tomato sauce
- 2 cups or 14.5 oz. can diced tomatoes
- 1 cup chopped onion
- 4 cloves garlic minced
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 tablespoon sugar
- 1 cup julienned carrots
- 1 14 ounce package frozen artichoke hearts, thawed, drained and chopped
- 10 ounce frozen spinach thawed and drained
- 9 uncooked lasagna noodles use brown rice noodles to make this gluten-free
- 3 cups shredded mozzarella cheese divided
- 1 – 16 ounce container cottage cheese
- 1/4 cup+ chives diced
- 1/3 cup Parmesan cheese
Instructions
- In a large pot, combine tomato sauce, diced tomatoes, onion, garlic, spices, sugar, and carrots. Cook over a medium flame until it reaches a boil.
- Lower the flame and add artichoke hearts and spinach and simmer until the veggies are heated through. Remove from flame.
- In a bowl mix together 2 cups of the mozzarella cheese, cottage cheese, and chives.
- In a large greased 13 x 9 spread ~ 1 cup of the tomato mixture.
- Place 3 uncooked lasagna noodles on top of tomato mixture.
- Layer 1/3 of the tomato mixture on top of the noodles. Layer 1/2 of the cheese mixture on top of the tomato mixture.
- Repeat noodles, tomato mixture, cheese mixture.
- Repeat noodles and tomato mixture.
- Place remaining cup of mozzarella over the tomato mixture. Sprinkle Parmesan cheese over the top. Sprinkle a few chives on top of the cheese.
- Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and bake for an additional 15 minutes.
- Let sit for 10 minutes before cutting and serving.
April @ The 21st Century Housewife says
Your Artichoke Lasagna really does look delicious, Alea. I like the addition of the spinach too.
Linda says
This looks good, Alea. Thanks for sharing it for this month’s pasta theme.
Judy@Savoring Today says
Alea, this looks and sounds really tasty. With the weather getting cooler, lasagna will definitely make it back on the menu, though I am in search of new GF pasta sheets. I have really liked the quinoa pasta I’ve tried better than the rice pastas, but haven’t seen any in lasagna noodles as yet. The search is on!