Artichoke Lasagna
Ingredients
- 12 ounces artichoke hearts, marinated, well drained
- 7 1/2 ounce can caponata - or make from scratch
- 29 ounce canned diced tomatoes with garlic and onion drained
- 1/4 teaspoon freshly ground black pepper
- 1 cup grated parmesan cheese
- 8 ounce lasagna noodles
- 16 ounce low-fat cottage cheese
- Lime wedges
Instructions
Preheat oven to 425° F . Lightly oil rectangular baking dish.
In food processor, combine tomatoes, caponata, and half the salt. Pulse until coarsely chopped. Season with pepper, set aside.
Wash and dry processor bowl. Add cottage cheese; process until smooth. Add artichokes, 1/4 of the parmesan and salt; pulse 2-3 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 the cottage cheese mixture over noodles. Cover with 3 noodles. Spoon on half the remaining tomato mixture and sprinkle with anotehr one-fo
Cover with 4 noodles and remaining cottage cheese mixture. Top with 4 noodles and remaining tomato mixture.
Cover dish with aluminum foil and bake for 25 minutes, or until bubbling. Remove foil and sprinkle remaining parmesan over top. Bake uncovered for 10 minutes, or until cheese has melted.
Let stand for 10 minutes before serving.
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