Recipe: Lasagna with Artichokes and Ricotta Cheese (Lasagne ai Carciofi e Ricotta)
Main Dishes - Pasta, SaucesLASAGNA WITH ARTICHOKES AND RICOTTA CHEESE
(LASAGNE AI CARCIOFI E RICOTTA)
2 tablespoons olive oil
2 garlic cloves, minced
1 (9 ounce) package frozen thaws artichoke hearts
1 pound whole milk ricotta
1/2 cup Parmigiano-Reggiano cheese
2 tablespoons lemon zest
1/2 cup minced fresh Italian (flat-leaf) parsley
2 large eggs
salt and ground black pepper
4 cups your favorite tomato sauce
1 package no-boil lasagne sheets
Heat olive oil in a skillet; cook garlic until it softens.
Add artichoke slices; cook over medium heat, stirring occasionally, for 2 minutes. Set aside.
Combine cheeses in a bowl; stir in lemon zest, parsley, eggs, salt, and pepper. Gently stir in artichoke pieces. Set aside.
Preheat oven to 350 degrees F.
Spread a thin layer of tomato sauce in the bottom of a 9x12-inch baking dish. Place a layer of lasagna noodles over the sauce; breaking them to fit perfectly. Spread a layer of ricotta-artichoke mixture over noodles, then a thin layer of tomato sauce. Continue layerings, ending with noodles, then covering with sauce.
Cover baking dish tightly with aluminum foil; place on a baking sheet to catch drips.
Bake for 50 to 55 minutes until noodles are soft. Uncover; bake 5 minutes longer. Remove from oven; allow to sit for 5 minutes before cutting.
Makes 8 servings
Source: Ciao Italia Slow and Easy by Mary Ann Esposito
(LASAGNE AI CARCIOFI E RICOTTA)
2 tablespoons olive oil
2 garlic cloves, minced
1 (9 ounce) package frozen thaws artichoke hearts
1 pound whole milk ricotta
1/2 cup Parmigiano-Reggiano cheese
2 tablespoons lemon zest
1/2 cup minced fresh Italian (flat-leaf) parsley
2 large eggs
salt and ground black pepper
4 cups your favorite tomato sauce
1 package no-boil lasagne sheets
Heat olive oil in a skillet; cook garlic until it softens.
Add artichoke slices; cook over medium heat, stirring occasionally, for 2 minutes. Set aside.
Combine cheeses in a bowl; stir in lemon zest, parsley, eggs, salt, and pepper. Gently stir in artichoke pieces. Set aside.
Preheat oven to 350 degrees F.
Spread a thin layer of tomato sauce in the bottom of a 9x12-inch baking dish. Place a layer of lasagna noodles over the sauce; breaking them to fit perfectly. Spread a layer of ricotta-artichoke mixture over noodles, then a thin layer of tomato sauce. Continue layerings, ending with noodles, then covering with sauce.
Cover baking dish tightly with aluminum foil; place on a baking sheet to catch drips.
Bake for 50 to 55 minutes until noodles are soft. Uncover; bake 5 minutes longer. Remove from oven; allow to sit for 5 minutes before cutting.
Makes 8 servings
Source: Ciao Italia Slow and Easy by Mary Ann Esposito
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