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Full Online Book HomeLearning KitchenVegetables - Artichoke - Artichoke Lasagna By Julie Rieve
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Vegetables - Artichoke -  Artichoke Lasagna By Julie Rieve Post by :daddy Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1592

Click below to download : Vegetables - Artichoke - Artichoke Lasagna By Julie Rieve (Format : PDF)

Vegetables - Artichoke - Artichoke Lasagna By Julie Rieve

Olive Oil
1 (9 oz) pkg frozen artichoke hearts (can substitute non-marinated canned)
1 (6 oz) jar marinated artichoke hearts
4 1/2 cups spicy purchased pasta sauce
9 no boil lasagna noodles (from an 8oz pkg such as Barilla or Delverti brands)
1 (15oz) containeer of ricotta cheese
2 cups grated mozzarellas cheese
1 1/2 cup of grated fine Parmesan (not Kraft grated but fresh)
1/2 cup chopped fresh basil
Heavy foil

Preheat oven to 375. Brush a 9x9x2 baking pan with olive oil.

Cook frozen artichokes in pkg in microwave on high aprox 5 mins.; cool. Chop coarsely; place in bowl. Mix in marinated artichokes. Spread some of the tomato sauce on the baking pan so bottom is covered. Top with 3 uncooked noodles, 3/4 cup tomato sauce to cover the noodles, 1/2 ricotta cheese, 1/2 basil, 1/2 mozzarella, 1/2 artichokes, 1/2 of the Parmesan cheese and 1/2 cup tomato sauce to cover. Then continue layering as before starting again with the 3 lasagna noodles. End up with 3 noodles on top covered with remaining tomato sauce and sprinkle with Parmesan.

Place pan on extra long piece of heavy foil. Fold up ends and sides to enclose pan. Bake lasagna until heated through about 1 hour. Uncover let stand 30 minutes and serve with salad and crusty garlic bread.

Instructor Comments:
Instructor suggested this was a great potluck dish and could be easily re-heated after cooked.
Instructor also suggested chopping the artichokes in the Cuisinart.
Instructor suggested that if you wished to make enough for 10-12 servings you could use a 9/13 baking dish and double the quantities.
Instructor stated since using no boil noodles make sure the noodles are well covered with tomato sauce to absorb moisture.
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Vegetables - Artichoke Pie Vegetables - Artichoke Pie

Vegetables - Artichoke Pie
Crust for a 2-crust pie 2 (14-oz.) can artichoke hearts, well drained and chopped 2-3 Tbls. olive oil 2 cloves garlic, minced 5 eggs, beaten 1/2 cup grated Parmesan cheese 1 1/2 tsp. each dried oregano and parsley black pepper and salt to taste (cheeses are salty)3 cups (3/4 lb.) shredded mozzarella cheese Preheat oven to 400 degrees. Place bottom crust in a 9" pie pan, set aside. Saute chopped artichoke hearts and garlic in olive oil for about 5 minutes, stirring occasionally. In a large bowl combine eggs, Parmesan cheese and herbs, pepper and salt (if using). Remove artichoke

Vegetables - Artichoke -  Artichoke Lasagna Vegetables - Artichoke - Artichoke Lasagna

Vegetables - Artichoke -  Artichoke Lasagna
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