posted by Sandy in Baltimore 05-25-98 10:12 AM
* Exported from MasterCook *
Artichoke Lasagna
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Lasagna Freezes
Amount Measure Ingredient -- Preparation Method
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2 (14 Ounce) cans Diced Tomatoes with Garlic and Onion's -- Undrained
1 (7 3/4 Ounce) Caponata (Eggplant Appetizer)
1 Teaspoon Salt
To taste Freshly Ground Black Pepper
pinch Sugar
16 Ounces Low Fat Cottage Cheese
12 ounces Marinated Artichoke Bottoms -- well drained
1 Cup Grated Parmesan Cheese
8 Ounces No Boil Lasagna Noodles
Heat oven to 425°. Lightly oil an 8x11-inch or similar baking dish or coat with Pam.
Combine tomatoes, caponata and 1/2 teaspoon of the salt in a food processor. Pulse until coarsely chopped. Season with pepper and a pinch of sugar. Set aside.
Wash and dry food processor bowl. Add cottage cheese, process until smooth. Add artichokes, 1/4 cup of Parmesan and the remaining 1/2 teaspoon of salt; pulse 2 to 3 times to coarsely chop artichokes. Season with pepper.
Spread 1/3 of the tomato mixture over the bottom of the prepared dish. Cover with 3 lasagna noodles.
Spread half of the cottage cheese mixture over noodles. Cover with 3 noodles. Spoon on half the remaining tomato mixture
and sprinkle with 1/4 cup of Parmesan.
Cover with 4 noodles and remaining cottage cheese mixture. Top with 4 noodles and remaining tomato.
Cover dish with aluminum foil and cook 25 minutes, or until bubbling.
Remove foil and sprinkle remaining 1/2 cup Parmesan over top. Bake, uncovered, 10 minutes or until cheese has melted. Let stand 20 minutes before serving.