Delicious Artichoke Lasagna

Jane Kaylie


Delicious Artichoke Lasagna

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★★★★☆ 1 vote
25 Min
10 Min


29 oz
diced tomatoes undrained with garlic and onion
7 1/2 oz
eggplant appetizer
1 tsp
freshly ground black pepper to taste
16 oz
ow-fat cottage cheese
12 oz
marinated artichoke hearts well drained
1 c
freshly grated parmesan cheese
8 oz
no-boil lasagna noodles


1Preheat oven to 425°F. Lightly oil an 8 by 11 inch or similar baking dish or coat it with nonstick spray.

2In a food processor, combine tomatoes, caponata and ½ teaspoon salt. Pulse until coarsely chopped. Season with pepper. Set aside. Wash and dry processor bowl.

3Add cottage cheese; process until smooth. Add artichokes, ¼ cup Parmesan and remaining ½ teaspoon salt; pulse 2 to 3 times to coarsely chop artichokes.

4Season with pepper. Spread one-third of the tomato mixture over the bottom of the prepared dish. Cover with 3 lasagna noodles.

5Spread half the cottage cheese mixture over noodles. Cover with 3 noodles. Spoon on half the remaining tomato mixture and sprinkle with ¼ cup Parmesan.

6Cover with 4 noodles and remaining cottage cheese mixture. Top with 4 noodles and remaining tomato mixture.

7Cover dish with aluminum foil and bake for 25 minutes, or until bubbling. Remove foil and sprinkle remaining ½ cup Parmesan over top.

8Bake, uncovered, for 10 minutes, or until cheese has melted. Let stand for 10 minutes before serving.

9Enjoy the full recipe with details @

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy