Artichoke Lasagna
User Reviews
4
50 reviews
Good
-
Prep Time
10 mins
-
Cook Time
45 mins
-
Total Time
55 mins
-
Servings
4
-
Calories
686 kcal
-
Course
Main Course
-
Cuisine
Italian
Artichoke Lasagna
Report
Prepare lasagna like you never tried it before. This vegetarian version of the recipe uses artichokes instead of meat filling.
Share:
Ingredients
- 16 oz artichoke hearts frozen
- 4 garlic thinly sliced, cloves
- 1 shallot finely chopped, large
- 1/4 /4 cup extra-virgin olive oil
- 3 1/2 /2 cups water
- 1/4 /4 cup Italian parsley finely chopped, fresh
- 1/4 /4 teaspoon red chili flakes
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
- 1/3 /3 cup white wine preferably Pinot Grigio, dry
- 16 oz mozzarella cheese sliced, block, fresh
- 3/4 /4 cup Parmigiano-Reggiano cheese freshly grated
- 1 box lasagna sheets no-boil
Instructions
- In a large sauté pan, add the olive oil and shallot and sauté on medium high until translucent.
- Add the garlic and sauté for 2 minutes or until fragrant stirring continuously.
- Add the artichoke hearts, salt, pepper, and chili flakes, stir, and cook for 3 more minutes.
- Add the parsley and white wine and cook until the wine evaporates, about 3 minutes.
- Add the water and taste, adjusting the salt if necessary.
- Put the lid on and turn the heat to low. Cook for 30 minutes or until the artichokes are soft and you still have enough broth to cook your lasagna.
ASSEMBLING
- In a 9 x 12” baking pan, spread a ladle of artichoke sauce and arrange the first layer of pasta.
- Spread a second ladle of sauce on top of the pasta.
- Arrange 1/3 of the mozzarella on top of the artichokes and sprinkle with 1/4 cup of Parmigiano-Reggiano.
- Cover with a little broth until all the ingredients are moist.
- Repeat the steps twice, ending with a layer of Parmigiano-Reggiano and mozzarella and adding the rest of the broth to cover all of the ingredients.
- Bake uncovered at 350°F for 30 minutes or until bubbling.
- Remove from oven and let rest for 15 minutes covered with foil. Slice and serve while still hot.
Notes
- Substitutions:
- You can substitute the mozzarella with bechamel sauce
Nutrition Information
Show Details
Calories
686kcal
(34%)
Carbohydrates
12g
(4%)
Protein
33g
(66%)
Fat
53g
(82%)
Saturated Fat
21g
(105%)
Cholesterol
102mg
(34%)
Sodium
2041mg
(85%)
Potassium
171mg
(4%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2400IU
(48%)
Vitamin C
30.2mg
(34%)
Calcium
835mg
(84%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 686 kcal
% Daily Value*
| Calories | 686kcal | 34% |
| Carbohydrates | 12g | 4% |
| Protein | 33g | 66% |
| Fat | 53g | 82% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 102mg | 34% |
| Sodium | 2041mg | 85% |
| Potassium | 171mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2400IU | 48% |
| Vitamin C | 30.2mg | 34% |
| Calcium | 835mg | 84% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
50 reviews
Good
Other Recipes
You'll Also Love
