Artichoke Lasagna
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Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 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
Directions
  1. 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.
  2. Lower the flame and add artichoke hearts and spinach and simmer until the veggies are heated through. Remove from flame.
  3. In a bowl mix together 2 cups of the mozzarella cheese, cottage cheese, and chives.
  4. In a large greased 13 x 9 spread ~ 1 cup of the tomato mixture.
  5. Place 3 uncooked lasagna noodles on top of tomato mixture.
  6. Layer ⅓ of the tomato mixture on top of the noodles. Layer ½ of the cheese mixture on top of the tomato mixture.
  7. Repeat noodles, tomato mixture, cheese mixture.
  8. Repeat noodles and tomato mixture.
  9. Place remaining cup of mozzarella over the tomato mixture. Sprinkle Parmesan cheese over the top. Sprinkle a few chives on top of the cheese.
  10. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and bake for an additional 15 minutes.
  11. Let sit for 10 minutes before cutting and serving.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=8320