DELICIOUS ARTICHOKE LASAGNA

Delicious Artichoke Lasagna image

Provided by Jane Kaylie @Recipesnfoodcom

Number Of Ingredients 9

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29 ounce(s) diced tomatoes undrained with garlic and onion
7 1/2 ounce(s) caponata
- eggplant appetizer
1 teaspoon(s) salt
- freshly ground black pepper to taste
16 ounce(s) ow-fat cottage cheese
12 ounce(s) marinated artichoke hearts well drained
1 cup(s) freshly grated parmesan cheese
8 ounce(s) no-boil lasagna noodles

Steps:

Preheat oven to 425°F. Lightly oil an 8 by 11 inch or similar baking dish or coat it with nonstick spray.
In a food processor, combine tomatoes, caponata and ½ teaspoon salt. Pulse until coarsely chopped. Season with pepper. Set aside. Wash and dry processor bowl.
Add cottage cheese; process until smooth. Add artichokes, ¼ cup Parmesan and remaining ½ teaspoon salt; pulse 2 to 3 times to coarsely chop artichokes.
Season with pepper. Spread one-third of the tomato mixture over the bottom of the prepared dish. Cover with 3 lasagna noodles.
Spread half the cottage cheese mixture over noodles. Cover with 3 noodles. Spoon on half the remaining tomato mixture and sprinkle with ¼ cup Parmesan.
Cover with 4 noodles and remaining cottage cheese mixture. Top with 4 noodles and remaining tomato mixture.
Cover dish with aluminum foil and bake for 25 minutes, or until bubbling. Remove foil and sprinkle remaining ½ cup Parmesan over top.
Bake, uncovered, for 10 minutes, or until cheese has melted. Let stand for 10 minutes before serving.
Enjoy the full recipe with details @ http://goo.gl/NloEj8