Tested till perfect Artichoke and Sun-Dried Tomato Lasagna
Artichoke and Sun-Dried Tomato Lasagna
Photography by Edward Pond

Artichoke and Sun-Dried Tomato Lasagna

Most lasagnas are labour intensive – but not this one. We've cut down on the prep time by using fresh lasagna noodles, which you can find in the refrigerated section of the grocery store. Top with chopped fresh parsley and serve with a tossed green salad.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine:September 2012

Recipe4 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 1 hour
  • Portion size 4


  • 1 tub (500 g) 1 tub (500 g)ricotta cheese
  • 1 can (14 oz/398 mL) 1 can (14 oz/398 mL)artichoke hearts, drained, patted dry and chopped
  • 1/3 cup 1/3cupchopped, drained oil-packed sun-dried tomatoes
  • 3 sheets (each 10 x 6 inches/25 x 15 cm) 3sheets (each 10 x 6 inches/25 x 15 cm)fresh lasagna noodles
  • 6 slices (about 3-1/2 oz/100 g) 6slices (about 3-1/2 oz/100 g)provolone cheese
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In large bowl, combine ricotta, artichokes, tomatoes, 1/2 tsp pepper and 1/4 tsp salt.

Place 1 sheet of the pasta in greased 8-inch (2 L) square baking dish, cutting to fit. Spread with half of the ricotta mixture. Repeat layers once; top with remaining pasta, then provolone cheese. Cover with foil.

Bake in 350°F (180°C) oven for 30 minutes. Uncover and bake until cheese is golden and bubbly, about 10 minutes. Tent with foil; let stand for 10 minutes before serving.

Nutritional Information Per serving: about

cal 532 pro 30g total fat 26g sat. fat 15g
carb 47g dietary fibre 6g sugar 3g chol 124mg
sodium 733mg potassium 592mg

% RDI:

calcium 45 iron 24 vit A 25 vit C 27
folate 64
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