This vegetarian lasagana was one of the dishes I made in my pasta-making class. Though I’m not normally one for vegetarian anything, and I never would have expected to like artichokes, this dish was surprisingly good.
I used a basic pasta dough recipe to make my own lasagna noodles, but you could use dried pasta if you want, just be sure to cook the pasta first–there’s not enough liquid in this lasagna to cook dried noodles.
Sun-Dried Tomato, Basil & Artichoke Lasgana
- 1/2 pound lasagna noodles, cooked (or fresh & raw)
- 16 ounces part-skim ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- 1 & 1/2 cups pesto (store-bought or homemade)
- 1 cup marinated artichokes, roughly chopped
- 1 cup sun-dried tomatoes, roughly chopped
1. Preheat oven to 375 degrees. Spray a 9 x 13 glass pan with cooking spray.
2. Spread a thin layer of pesto on the bottom of the baking dish. Top with sheets of pasta. Spread with pesto, followed by ricotta cheese, artichokes, and sun-dried tomatoes. Sprinkle with parmesan and mozzarella cheeses. Top with another layer of pasta and repeat, finishing the dish with a final layer of cheese.
3. Baked, covered with foil for 30 minutes. Remove foil and bake for another 15 minutes, until heated through. Let rest for 5-10 minutes before serving.
Note: Like I said, I’m not much for vegetarian dishes, but this was very good. If you feel the need to add meat, I think grilled chicken would go very well in this lasagna.