Artichoke and Sundried Tomato Lasagna Recipe

 

 

I’m a huge fan of artichokes and sundried tomatoes so I think this is the perfect combination for a recipe.

 

What You Will Need:

–   2 cups of ricotta cheese

–   1 ¾ cup of artichoke hearts, drained, patted dry and chopped

–   1/3 cup of chopped, drained oil-packed sun-dried tomatoes

–   ½ tsp of pepper

–   ¼ tsp of salt

–   3 sheets of lasagna noodles

–   3 cups of grated mozzarella cheese (depending on preference, sometimes I’ll add more)

 

What You Will Need to do:

1.   Preheat your oven to 350°F.

2.   In a bowl, mix the ricotta, artichokes, tomatoes, pepper and salt together.

3.   Place 1 sheet of the pasta in a greased 8” square baking dish, cutting to fit.  Spread with half of the ricotta mixture. Repeat layers once; top with remaining pasta,

4.   Evenly distribute the mozzarella on top.  then provolone cheese.

5.   Cover with foil.

6.   Bake for 30 minutes.

7.   Now uncover and bake until cheese is golden and bubbly.  This should take about 10 minutes.

8.   Let sit for about 5 minutes before serving.

 

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