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Full Online Book HomeLearning KitchenPasta And Pastasauces - Artichoke Lasagna
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Pasta And Pastasauces - Artichoke Lasagna Post by :elenzo1 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1039

Click below to download : Pasta And Pastasauces - Artichoke Lasagna (Format : PDF)

Pasta And Pastasauces - Artichoke Lasagna

2 (14 Ounce) cans Diced Tomatoes with Garlic and Onion's -- Undrained
1 (7 3/4 Ounce) Caponata (Eggplant Appetizer)
1 Teaspoon Salt
To taste Freshly Ground Black Pepper
pinch Sugar
16 Ounces Low Fat Cottage Cheese
12 ounces Marinated Artichoke Bottoms -- well drained
1 Cup Grated Parmesan Cheese
8 Ounces No Boil Lasagna Noodles

Heat oven to 425°. Lightly oil an 8x11-inch or similar baking dish or coat with Pam.

Combine tomatoes, caponata and 1/2 teaspoon of the salt in a food processor. Pulse until coarsely chopped. Season with pepper and a pinch of sugar. Set aside.

Wash and dry food processor bowl. Add cottage cheese, process until smooth. Add artichokes, 1/4 cup of Parmesan and the remaining 1/2 teaspoon of salt; pulse 2 to 3 times to coarsely chop artichokes. Season with pepper.

Spread 1/3 of the tomato mixture over the bottom of the prepared dish. Cover with 3 lasagna noodles. Spread half of the cottage cheese mixture over noodles. Cover with 3 noodles. Spoon on half the remaining tomato mixture and sprinkle with 1/4 cup of Parmesan. Cover with 4 noodles and remaining cottage cheese mixture. Top with 4 noodles and remaining tomato.
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Pasta And Pastasauces - Lasagna -  Artichoke Lasagna By Elle Pasta And Pastasauces - Lasagna - Artichoke Lasagna By Elle

Pasta And Pastasauces - Lasagna -  Artichoke Lasagna By Elle
Bechamel sauce: 2 tablespoons butter 1 onion, chopped 1 bay leaf 2 tablespoons flour 2 cups milk Salt and pepper Lasagna: 2 pounds lasagna sheets 2 (12-oz.) cans artichoke hearts 2 (12-oz.) containers ricotta cheese 2 cups grated Romano cheese Salt and pepper to taste 2 cups bechamel sauce (above) 3 eggs 1/2 cup chopped parsley 4 cups shredded mozzarella, preferably fresh Preheat oven to 375 degrees F.For sauce: Melt butter in a sauté pan over medium heat. Add chopped onion and bay leaf. Slowly add flour to form a thick paste, then add milk to thin it. Season with salt

Pasta And Pastasauces - Amish Lazy Lasagna Pasta And Pastasauces - Amish Lazy Lasagna

Pasta And Pastasauces - Amish Lazy Lasagna
2 lb. ground beef1 onion, chopped8 oz. tomato sauce8 oz. tomato paste1 tsp. oregano2 tsp. sweet basil1 Tbsp. parsley2 cloves garlic, minced2 1/2 to 3 cups water, divided32 oz. cottage cheese2 eggs, slightly beaten2 lb. mozzarella cheese16 oz. lasagna noodlesPreheat oven to 350° F.Brown beef and onion in a large skillet; drain and return meat to skillet. Add tomato paste, sauce, 1/2 cup water, garlic and seasonings to meat. Simmer for 10 minutes. In a small bowl, combine cottage cheese and eggs.In a 13x9" baking pan, at least 3" deep, layer half of meat, noodles and cottage cheese mixture.