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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

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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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