Artichoke Lasagna
Author: Alea
Prep time:
Cook time:
Total time:
Serves: 8
- 1¾ 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
- ¼ cup+ chives, diced
- ⅓ cup Parmesan cheese
- 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 ⅓ of the tomato mixture on top of the noodles. Layer ½ 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.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=8320
3.1.09