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Artichoke Lasagna
Prepare lasagna like you never tried it before. This vegetarian version of the recipe uses artichokes instead of meat filling.
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Course:
Pasta
Prep Time:
10
minutes
minutes
Cook Time:
45
minutes
minutes
Total Time:
55
minutes
minutes
Servings:
4
Calories:
686
kcal
Author:
Guido Pedrelli
Ingredients
▢
16
oz
frozen artichoke hearts
▢
4
garlic cloves
thinly sliced
▢
1
large shallot
finely chopped
▢
1/4
cup
extra-virgin olive oil
▢
3 1/2
cups
water
▢
1/4
cup
fresh Italian parsley
finely chopped
▢
1/4
teaspoon
red chili flakes
▢
1
teaspoon
salt
▢
1
teaspoon
freshly ground black pepper
▢
1/3
cup
dry white wine
preferably Pinot Grigio
▢
16
oz
block fresh mozzarella
sliced
▢
3/4
cup
Parmigiano-Reggiano
freshly grated
▢
1
box
no-boil lasagna sheets
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
Calories:
686
kcal
|
Carbohydrates:
12
g
|
Protein:
33
g
|
Fat:
53
g
|
Saturated Fat:
21
g
|
Cholesterol:
102
mg
|
Sodium:
2041
mg
|
Potassium:
171
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
2400
IU
|
Vitamin C:
30.2
mg
|
Calcium:
835
mg
|
Iron:
2
mg
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