Best Artichoke N Fennel Lasagna Recipes
ARTICHOKE SPINACH LASAGNA
This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta.
Provided by DMCCRACKEN
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
- Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
- Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
- Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 44.5 g, Cholesterol 41.7 mg, Fat 16 g, Fiber 6.8 g, Protein 21.1 g, SaturatedFat 7.2 g, Sodium 1138.6 mg, Sugar 12.4 g
ARTICHOKE SPINACH LASAGNA
Friends of ours served this homey dish when we visited them in Maryland. We just had to get the recipe, and we have since added a few ingredients to make it even tastier. —Carole Rago, Altoona, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large saucepan, heat oil over medium-high heat. Add onion and mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, artichokes, spinach, rosemary, nutmeg and pepper; bring just to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in Alfredo sauce; remove from heat., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and 2/3 cup mozzarella cheese. Repeat layers 3 times. Top with remaining sauce and mozzarella cheese. Sprinkle with feta cheese, garlic powder and herbs., Bake, covered, 40 minutes. Bake, uncovered, 15 minutes longer or until noodles are tender. Let stand 10 minutes before serving.
Nutrition Facts : Calories 269 calories, Fat 14g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 755mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
ARTICHOKE AND FENNEL CRUDO
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk together the olive oil and lemon juice in a small bowl. In a separate medium bowl, place the arugula. Spoon a small amount of the dressing onto the arugula and toss to coat. Spread a bed of arugula on a plate and set aside.
- In a large bowl, combine the sliced artichokes, fennel, 1/2 teaspoon salt and 1/8 teaspoon pepper with the remaining dressing. Mix well to coat. Mound the artichoke mixture on top of the arugula. Top with the shaved Parmesan and serve.
SPINACH-ARTICHOKE LASAGNA
Inspired by the artichoke slice at Artichoke Basille's Pizza in New York City, this white sauce lasagna is a dreamy multilayered dinner. Frizzling chopped canned artichoke hearts in olive oil reduces their water content, thereby concentrating their earthy, buttery flavor. What binds the dish together is a nutmeg-rich béchamel sauce that makes everything taste comforting and familiar. Cottage cheese in place of the more traditional ricotta nixes any potential for the grainy dryness that plagues so many lasagnas. Layering this creamy, saucy wonder in an 8-inch square pan leaves you with the perfect amount of leftovers for when you want some as a snack - a snacking lasagna, if you will.
Provided by Eric Kim
Categories dinner, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 400 degrees. Boil a kettle of water (an electric kettle works great here).
- Meanwhile, heat a medium saucepan over medium-high. Add the olive oil and artichoke hearts and cook, stirring occasionally, until the artichoke hearts fall apart, become jammy and start to brown at the edges, 10 to 15 minutes. Add the spinach, season with salt and pepper, and stir until considerably wilted, 2 to 3 minutes. Transfer to a large bowl and return the saucepan to the stove (no need to wash it out).
- Make the béchamel sauce: In the saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly until smooth, 1 to 2 minutes. Still whisking constantly, slowly add the half-and-half. Raise the heat to high and bring to a simmer, whisking all the while, then immediately reduce the heat to continue simmering, now whisking occasionally, until the sauce thickens to the consistency of gravy, 10 to 20 minutes. Season generously with salt, pepper and nutmeg.
- Add half of the béchamel to the bowl with the artichokes. Stir to combine and cool slightly, for about 15 minutes. While the mixture cools, place the lasagna noodles in a large high-sided pan or dish, pour over the recently boiled water from the kettle and let soak until the noodles are softened but not soggy, about 15 minutes. Add the cottage cheese, Parmesan and egg to the artichoke mixture, season with salt and pepper and stir to combine.
- Assemble the lasagna: In an 8-inch square baking pan or dish, add enough béchamel to thinly coat the bottom. Put down a single layer of lasagna noodles, about 3 noodles, letting the ends rise up the edges of the pan. Spread half of the artichoke mixture evenly over the noodles. Turn the pan 90 degrees and put down another layer of lasagna noodles, again pressing the ends up against the edges of the pan. Spread half of the béchamel evenly over the noodles. Repeat these layers once more with the remaining lasagna noodles, artichoke mixture and béchamel, ending with the béchamel. Evenly sprinkle the mozzarella on top. (At this point, you can cover the lasagna and refrigerate it for up to 24 hours if not baking right away.)
- Bake the lasagna until the sauce is bubbling at the edges (especially in the corners of the pan), and the mozzarella and the exposed ends of the noodles are golden brown and crispy, 15 to 20 minutes. (Add more time if baking directly from the refrigerator.) Let cool for at least 30 minutes before slicing so that slices won't collapse when transferred to plates.
ROASTED FENNEL AND ARTICHOKE HEARTS
Canned artichokes add subtlety and flavor to this meal. We like the Whole Foods 365 brand because the artichokes don't come out too salty when roasted.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
- Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.
LASAGNA WITH BASIL AND FENNEL
Provided by Ila Walrath
Categories Beef Pasta Tomato Bake Mozzarella Parmesan Ricotta Basil Ground Beef White Wine Bon Appétit Ohio
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Mix 1 cup mozzarella cheese, ricotta cheese, egg and 1/2 cup Parmesan cheese in medium bowl. Heat oil in large pot over medium-high heat. Add onions and fennel seeds; sauté 5 minutes. Add beef; sauté 10 minutes, breaking up meat with fork. Mix in seasoning, then tomatoes, broth and wine. Cover and simmer 8 minutes. Season sauce to taste with pepper.
- Spoon 1 1/3 cups sauce over bottom of 13x9x2-inch glass baking dish. Place 3 noodles over sauce. Drop half of ricotta cheese mixture by tablespoonfuls evenly over. Top with half of basil leaves, 1 cup mozzarella cheese and 1/2 cup Parmesan cheese. Continue layering with 3 noodles, 2 cups sauce, remaining ricotta cheese mixture, remaining basil, 1 cup mozzarella cheese and remaining 1/2 cup Parmesan cheese. Finish with 3 noodles, 2 cups sauce and remaining mozzarella cheese (reserve remaining sauce for another use). Cover with foil; place on baking sheet.
- Bake lasagna until heated through, about 1 hour. Uncover; let stand 15 minutes. Cut lasagna into squares.
WORLD'S BEST LASAGNA
It takes a little work, but it is worth it.
Provided by John Chandler
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 20
Steps:
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g
LASAGNA WITH BASIL AND FENNEL
I've never been a big lasagna fan, but this particular version has such interesting, wonderful flavors to it that I've been known to eat an entire pan in 3 days. I've found that the amount of sauce these proportions make to be a just barely inadequate -- once or twice, I didn't have enough at the end, so my top layer of noodles was a little dry. you can remedy this by being really careful about how much sauce you use for layering, erring on the skimpy side, or you can do it my way and double the sauce recipe :) the leftover sauce is soo delicious on pasta, pizza, etc. I also like to add a few cloves of garlic to the sauce since I'm a garlic fiend.
Provided by enigmused
Categories Cheese
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F
- Mix 1 cup mozzarella cheese, ricotta cheese, egg and 1/2 cup Parmesan cheese in medium bowl.
- Heat oil in large pot over medium-high heat. Add onions and fennel seeds; sauté 5 minutes. Add beef; sauté 10 minutes, breaking up meat with fork. Mix in seasoning, then tomatoes, broth and wine. Cover and simmer 8 minutes. Season sauce to taste with pepper.
- Spoon 1 1/3 cups sauce over bottom of 13x9x2-inch glass baking dish. Place 3 noodles over sauce. Drop half of ricotta cheese mixture by tablespoonfuls evenly over. Top with half of basil leaves, 1 cup mozzarella cheese and 1/2 cup Parmesan cheese. Continue layering with 3 noodles, 2 cups sauce, remaining ricotta cheese mixture, remaining basil, 1 cup mozzarella cheese and remaining 1/2 cup Parmesan cheese. Finish with 3 noodles, 2 cups sauce and remaining mozzarella cheese (reserve remaining sauce for another use). Cover with foil; place on baking sheet.
- Bake lasagna until heated through, about 1 hour. Uncover; let stand 15 minutes. Cut lasagna into squares.
Nutrition Facts : Calories 619.2, Fat 40, SaturatedFat 19.8, Cholesterol 168.1, Sodium 897.5, Carbohydrate 15.9, Fiber 2.9, Sugar 2.8, Protein 46.9
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Artichoke n fennel lasagna recipes
Lasagna is one of the most popular Italian dishes around the world. It is a perfect comfort food that is loved by all. In recent years, lasagna has evolved beyond tomato sauce and cheese. Artichoke n fennel lasagna recipes are a new twist on the classic lasagna recipe. Artichoke n fennel lasagna is a vegetarian dish made by layering lasagna noodles, artichoke hearts, and fennel bulb. This dish is creamy, flavorful, and delicious.Ingredients
The following ingredients are required to make artichoke n fennel lasagna:- Lasagna noodles - 10-12
- Artichoke hearts - 2 cups, canned or marinated
- Fennel bulb - 1 large or 2 small
- Onion - 1 large or 2 small
- Garlic - 3-4 cloves, minced
- Ricotta cheese - 1 cup
- Mozzarella cheese - 2 cups, shredded
- Parmesan cheese - 1 cup, shredded
- Heavy cream - 1 cup
- Butter - 2 tablespoons
- Olive oil - 2 tablespoons
- Salt - 1 teaspoon
- Black pepper - ½ teaspoon, freshly ground
- Nutmeg - ½ teaspoon, freshly grated
Instructions
To make artichoke n fennel lasagna, follow these instructions:- Preheat your oven to 375°F.
- Boil the lasagna noodles in salted water until al dente. Drain and rinse with cold water. Set aside.
- Drain the artichoke hearts and chop them roughly. Set aside.
- Trim the fennel bulb and remove the tough outer layer. Cut the fennel bulb into thin slices.
- Peel and dice the onion.
- In a large skillet, melt the butter and olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent.
- Add the sliced fennel bulb to the skillet and cook until the fennel is soft and caramelized. Season with salt and black pepper.
- In a mixing bowl, mix the ricotta cheese with the heavy cream, salt, black pepper, and nutmeg.
- Grease a 9x13-inch baking dish with non-stick spray or butter.
- Cover the bottom of the baking dish with a layer of lasagna noodles.
- Spoon some of the ricotta mixture over the lasagna noodles and spread it evenly.
- Add a layer of the caramelized fennel on top of the ricotta mixture.
- Add a layer of chopped artichoke hearts on top of the fennel.
- Add a layer of shredded mozzarella cheese on top of the artichoke hearts.
- Add another layer of lasagna noodles on top of the mozzarella cheese.
- Repeat the layers until all the ingredients are used up. Finish with a layer of shredded Parmesan cheese on top.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the aluminum foil and bake for an additional 10-15 minutes or until the top is golden brown.
- Let the lasagna cool for 10-15 minutes before slicing and serving.