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Artichoke and Sun-Dried Tomato Lasagna

Artichoke and Sun-Dried Tomato Lasagna
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This lasagna combines tender artichoke hearts and savory sun-dried tomatoes with rich cheeses, layered between pasta sheets for a delightful vegetarian meal.

Ingredients

Scale
  • 12 lasagna noodles
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (6 ounce) can tomato paste
  • 1/2 cup water
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cook lasagna noodles according to package directions. Drain and set aside.
  3. In a large saucepan, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  4. Stir in diced tomatoes, tomato paste, water, basil, oregano, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  5. In a medium bowl, combine ricotta cheese, Parmesan cheese, and egg.
  6. In a separate bowl, combine chopped artichoke hearts and sun-dried tomatoes.
  7. Spread 1 cup of tomato sauce in the bottom of a 9×13 inch baking dish.
  8. Arrange 4 lasagna noodles over the sauce.
  9. Spread half of the ricotta mixture over the noodles.
  10. Top with half of the artichoke and sun-dried tomato mixture.
  11. Sprinkle with 1 cup of mozzarella cheese.
  12. Repeat layers: 4 noodles, remaining ricotta mixture, remaining artichoke and sun-dried tomato mixture, and 1 cup mozzarella cheese.
  13. Top with remaining 4 noodles and remaining tomato sauce.
  14. Cover with foil and bake for 25 minutes.
  15. Remove foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly browned.
  16. Let stand for 10 minutes before serving.

Notes

  • For a richer flavor, use fire-roasted diced tomatoes.
  • You can prepare the sauce and ricotta mixture a day ahead.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenvan.com/artichoke-and-sun-dried-tomato-lasagna/