Artichoke and Sun-Dried Tomato Lasagna

Artichoke and Sun-Dried Tomato Lasagna 150 Author: Canadian Living Credits: Artichoke and Sun-Dried Tomato Lasagna 150

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.

  • Portion size 4 servings

Ingredients

  • 1 tub (500 g) ricotta cheese
  • 1 can artichoke hearts drained, patted dry and chopped
  • 1/3 cup chopped, drained oil-packed sun-dried tomatoes
  • 3 sheets (each 10 x 6 inches/25 x 15 cm) fresh lasagna noodles
  • 6 slices (about 3-1/2 oz/100 g) provolone cheese

Method

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 facts Per serving: about

  • Fibre 6 g
  • Sodium 733 mg
  • Sugars 3 g
  • Protein 30 g
  • Calories 532.0
  • Total fat 26 g
  • Potassium 592 mg
  • Cholesterol 124 mg
  • Saturated fat 15 g
  • Total carbohydrate 47 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 64.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 45.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 25.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Artichoke and Sun-Dried Tomato Lasagna

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