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.