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Artichoke Lasagna

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 8
Author: Alea

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.