Artichoke And Crudites Lasagna Recipes

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ARTICHOKE SPINACH LASAGNA



Artichoke Spinach Lasagna image

This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta.

Provided by DMCCRACKEN

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 8

Number Of Ingredients 11

cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
  • Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
  • Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
  • Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 44.5 g, Cholesterol 41.7 mg, Fat 16 g, Fiber 6.8 g, Protein 21.1 g, SaturatedFat 7.2 g, Sodium 1138.6 mg, Sugar 12.4 g

ARTICHOKE AND CRUDITES LASAGNA



Artichoke and Crudites Lasagna image

Provided by Marian Burros

Categories     dinner, casseroles, project, main course

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 11

2 1/2 pounds leftover crudites: bell peppers, zucchini, broccoli, carrots
1 finely diced onion
2 tablespoons olive oil
1 9-ounce package frozen artichoke hearts or 5 leftover cooked artichoke hearts, quartered
3 large cloves garlic, minced
Salt and freshly ground black pepper
3/4 pound fresh or dried lasagna
12 ounces reduced-fat ricotta
1/2 cup tight-packed chopped basil
Bechamel sauce (recipe below)
1 1/2 cups coarsely grated Parmigiano Reggiano

Steps:

  • Bring water to boil for lasagna.
  • Dice all vegetables but the carrots into 1/2-inch pieces; dice the carrots into 1/4-inch pieces. Saute carrots and the onion in hot oil in a nonstick pan for about five minutes; add the remaining vegetables, with the artichokes and garlic, and saute until the vegetables are tender, about 20 minutes. Stir often. Season with salt and pepper.
  • Cook the lasagna according to package directions; rinse under cold water, and drain.
  • Mix chopped basil with ricotta.
  • Make the bechamel sauce.
  • To assemble the lasagna: Line a 9-by-13-inch baking dish with a thin layer of bechamel sauce; top with a single layer of lasagna noodles. Sprinkle with half the vegetables and top them with dabs of half of the ricotta-basil mixture; sprinkle with a third of the Reggiano. Then add another layer of lasagna, half of the remaining bechamel sauce, the remaining vegetables, the remaining ricotta and half of the remaining Reggiano. Top with the last layer of lasagna, then the last of the bechamel and sprinkle with the last Reggiano. Cover and refrigerate or freeze for as long as a month. To serve, defrost, if frozen; remove from the refrigerator 30 minutes before baking; preheat the oven to 375 degrees; bake the lasagna for about 45 minutes, or until it is brown and bubbly.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 13 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 564 milligrams, Sugar 7 grams, TransFat 0 grams

LASAGNETTES AU GRATIN WITH ARTICHOKES AND MARJORAM



Lasagnettes Au Gratin with Artichokes and Marjoram image

Provided by Food Network

Categories     side-dish

Time 1h13m

Yield 4 servings

Number Of Ingredients 13

2.2 pounds (1 kilogram) flour
8 eggs
1 teaspoon salt
2 tablespoons extra-virgin olive oil
1/2 ladle lukewarm water
2 fresh lemons
4 whole artichokes
2 garlic cloves, chopped
Freshly ground black pepper
1/2 quart fresh cream
1 small bundle fresh marjoram, leaves chopped, plus extra for garnish
2 fresh tomatoes
7 ounces (200 grams) grated Parmigiano-Reggiano

Steps:

  • Pour the flour, eggs, and salt in a mixer fitted with a dough hook, and mix until the mixture forms a dough. Knead the dough for 5 minutes in the mixer. The dough should form a ball and be climbing up the dough hook. Add in 1 tablespoon of extra-virgin olive oil and 1/2 a ladle of lukewarm water and mix until well combined. Remove the dough from the mixer, cover with plastic wrap and let sit at room temperature for 20 minutes. Roll out with a pasta machine.
  • Squeeze the lemons into a bowl of cold water. Peel and clean the artichokes and plunge them in water and lemon so they don't brown. One by one, slice the artichokes very thinly (you can do this on a mandoline if you prefer), returning to the ice water as you finish. Julienne the strips and return to the acidulated water.
  • Brown the garlic in extra-virgin olive oil. Drain the artichokes and add them with a pinch of salt and pepper. Cook on high heat for 8 minutes, then pour in the fresh cream and reduce it all for about 10 minutes. Perfume with fresh marjoram.
  • Wash the tomatoes and plunge them into boiling water for 10 seconds, then plunge them in ice water. Peel them, seed them, and dice them. (Set aside a few tablespoons of diced tomato for garnish.) Get 2 sheets of egg pasta, boil them in salt water, let them cool and cut them with the help of a circular pasta cutter until you have 24 little disks. In an oiled cake pan arrange 4 individual pasta disks and put the artichokes, grated Parmigiano-Reggiano, and tomatoes on top. Repeat the procedure 5 times, making 6 layers.
  • Preheat the oven to 360 degrees F (180 degrees C). Bake for 8 minutes. Arrange portions of the lasagna in the center of 4 plates and garnish with diced tomatoes, marjoram leaves and drizzle everything with extra-virgin olive oil. Serve hot.

CHICKEN & ARTICHOKE LASAGNA



Chicken & Artichoke Lasagna image

My family loves lasagna and I love the slow cooker. I wanted to try something a little different from the classic lasagna we usually make. This recipe not only tastes incredible, it's hearty and convenient, too. -Kelly Silvers, Edmond, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 8 servings.

Number Of Ingredients 19

2 cans (14 ounces each) water-packed artichoke hearts, drained and finely chopped
1 cup shredded Parmesan cheese, divided
1/4 cup loosely packed basil leaves, finely chopped
3 garlic cloves, minced, divided
1 pound ground chicken
1 tablespoon canola oil
1 cup finely chopped onion
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup white wine
1 cup half-and-half cream
1 package (8 ounces) cream cheese, softened
1 cup shredded Monterey Jack cheese
1 large egg
1-1/2 cups 2% cottage cheese
9 no-cook lasagna noodles
2 cups shredded part-skim mozzarella cheese
Prepared pesto, optional
Additional basil, optional

Steps:

  • Fold two 18-in. square pieces of foil into thirds. Crisscross strips and place strips on bottom and up sides of a 6-qt. slow cooker. Coat strips with cooking spray. Combine artichoke hearts, 1/2 cup Parmesan cheese, basil and 2 garlic cloves., In a large skillet, crumble chicken over medium heat 6-8 minutes or until no longer pink; drain. Set chicken aside. Add oil and onion; cook and stir just until tender, 6-8 minutes. Add salt, pepper and remaining garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 4-5 minutes. Stir in cream, cream cheese and Monterey Jack cheese. Return chicken to pan. In a bowl, combine egg, cottage cheese and remaining Parmesan., Spread 3/4 cup meat mixture into slow cooker. Layer with 3 noodles (breaking noodles as necessary to fit), 3/4 cup meat mixture, 1/2 cup cottage cheese mixture, 1 cup artichoke mixture and 1/2 cup mozzarella cheese. Repeat layers twice; top with remaining mozzarella cheese. Cook, covered, on low until noodles are tender, 3-4 hours. Remove slow cooker insert and let stand 30 minutes. If desired, serve with pesto and sprinkle with additional basil.

Nutrition Facts : Calories 588 calories, Fat 34g fat (18g saturated fat), Cholesterol 144mg cholesterol, Sodium 1187mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 1g fiber), Protein 36g protein.

ARTICHOKE AND MUSHROOM LASAGNA



Artichoke and Mushroom Lasagna image

I found this recipe at epicurious.com and I'm definitely going to have to try it soon. My mouth is watering!

Provided by spatchcock

Categories     Cheese

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1 lb mushroom, sliced
3 garlic cloves, minced
2 (8 ounce) packages frozen artichoke hearts, thawed, coarsely chopped
1 cup dry vermouth
4 1/2 tablespoons butter
4 1/2 tablespoons all-purpose flour
4 1/2 cups whole milk
2 1/2 cups freshly grated parmesan cheese (about 7 1/2 ounces)
ground nutmeg
1 (9 ounce) package oven-ready no-boil lasagna noodles
1 lb whole-milk mozzarella cheese, thinly sliced

Steps:

  • For filling:Melt butter in large skillet over medium-high heat.
  • Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes.
  • Add artichokes and vermouth.
  • Cook until liquid is absorbed, stirring occasionally, about 10 minutes.
  • Season with salt and pepper.
  • For béchamel sauce:Melt butter in heavy medium saucepan over medium-high heat.
  • Add flour; stir 1 minute.
  • Gradually whisk in milk.
  • Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes.
  • Stir in 1 1/2 cups Parmesan.
  • Season to taste with salt, pepper, and ground nutmeg.
  • Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish.
  • Top with enough noodles to cover bottom of dish.
  • Spread 1/4 of artichoke mixture over.
  • Spoon 2/3 cup béchamel sauce over.
  • Top béchamel with 1/4 of mozzarella.
  • Sprinkle with 3 tablespoons Parmesan.
  • Top with enough noodles to cover.
  • Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel.
  • Sprinkle with remaining Parmesan.
  • (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
  • Preheat oven to 350°F.
  • Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled).
  • Remove foil.
  • Increase temperature to 450°F.
  • Bake lasagna until golden on top, about 10 minutes longer.

Nutrition Facts : Calories 520.9, Fat 35.9, SaturatedFat 21.4, Cholesterol 110.8, Sodium 984.4, Carbohydrate 18.6, Fiber 2.9, Sugar 9.1, Protein 32.9

ARTICHOKE MUSHROOM LASAGNA



Artichoke Mushroom Lasagna image

Artichokes and baby portobellos add delightful flavor and depth to this impressive dish. -Bonnie Jost, Manitowoc, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 12 servings.

Number Of Ingredients 16

1 pound sliced baby portobello mushrooms
2 tablespoons butter
3 garlic cloves, minced
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and chopped
1 cup chardonnay or other white wine
1/4 teaspoon salt
1/4 teaspoon pepper
SAUCE:
1/4 cup butter, cubed
1/4 cup all-purpose flour
3-1/2 cups 2% milk
2-1/2 cups shredded Parmesan cheese
1 cup chardonnay or other white wine
ASSEMBLY:
9 no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese, divided

Steps:

  • Preheat oven to 350°. In a large skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute. Add artichokes, wine, salt and pepper; cook over medium heat until liquid is evaporated., For sauce, in a large saucepan over medium heat, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 1 minute or until thickened. Stir in Parmesan cheese and wine., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, 1-2/3 cups sauce, 1 cup mozzarella and 1-1/3 cups artichoke mixture. Repeat layers twice. Cover and bake 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until cheese is melted, 15-20 minutes. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 383 calories, Fat 18g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 751mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 1g fiber), Protein 24g protein.

SPINACH-ARTICHOKE LASAGNA



Spinach-Artichoke Lasagna image

Inspired by the artichoke slice at Artichoke Basille's Pizza in New York City, this white sauce lasagna is a dreamy multilayered dinner. Frizzling chopped canned artichoke hearts in olive oil reduces their water content, thereby concentrating their earthy, buttery flavor. What binds the dish together is a nutmeg-rich béchamel sauce that makes everything taste comforting and familiar. Cottage cheese in place of the more traditional ricotta nixes any potential for the grainy dryness that plagues so many lasagnas. Layering this creamy, saucy wonder in an 8-inch square pan leaves you with the perfect amount of leftovers for when you want some as a snack - a snacking lasagna, if you will.

Provided by Eric Kim

Categories     dinner, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup olive oil
1 (14-ounce) can artichoke hearts, coarsely chopped and well drained
1 (5-ounce) package baby spinach
Salt and black pepper
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups half-and-half (or 2 cups each whole milk and heavy cream)
Freshly grated nutmeg
12 dry lasagna noodles (10 to 12 ounces)
8 ounces cottage cheese (heaping 3/4 cup)
1/2 cup grated Parmesan (2 ounces)
1 large egg
1 cup shredded low-moisture mozzarella cheese (4 ounces)

Steps:

  • Heat the oven to 400 degrees. Boil a kettle of water (an electric kettle works great here).
  • Meanwhile, heat a medium saucepan over medium-high. Add the olive oil and artichoke hearts and cook, stirring occasionally, until the artichoke hearts fall apart, become jammy and start to brown at the edges, 10 to 15 minutes. Add the spinach, season with salt and pepper, and stir until considerably wilted, 2 to 3 minutes. Transfer to a large bowl and return the saucepan to the stove (no need to wash it out).
  • Make the béchamel sauce: In the saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly until smooth, 1 to 2 minutes. Still whisking constantly, slowly add the half-and-half. Raise the heat to high and bring to a simmer, whisking all the while, then immediately reduce the heat to continue simmering, now whisking occasionally, until the sauce thickens to the consistency of gravy, 10 to 20 minutes. Season generously with salt, pepper and nutmeg.
  • Add half of the béchamel to the bowl with the artichokes. Stir to combine and cool slightly, for about 15 minutes. While the mixture cools, place the lasagna noodles in a large high-sided pan or dish, pour over the recently boiled water from the kettle and let soak until the noodles are softened but not soggy, about 15 minutes. Add the cottage cheese, Parmesan and egg to the artichoke mixture, season with salt and pepper and stir to combine.
  • Assemble the lasagna: In an 8-inch square baking pan or dish, add enough béchamel to thinly coat the bottom. Put down a single layer of lasagna noodles, about 3 noodles, letting the ends rise up the edges of the pan. Spread half of the artichoke mixture evenly over the noodles. Turn the pan 90 degrees and put down another layer of lasagna noodles, again pressing the ends up against the edges of the pan. Spread half of the béchamel evenly over the noodles. Repeat these layers once more with the remaining lasagna noodles, artichoke mixture and béchamel, ending with the béchamel. Evenly sprinkle the mozzarella on top. (At this point, you can cover the lasagna and refrigerate it for up to 24 hours if not baking right away.)
  • Bake the lasagna until the sauce is bubbling at the edges (especially in the corners of the pan), and the mozzarella and the exposed ends of the noodles are golden brown and crispy, 15 to 20 minutes. (Add more time if baking directly from the refrigerator.) Let cool for at least 30 minutes before slicing so that slices won't collapse when transferred to plates.

RICH ARTICHOKE AND MUSHROOM LASAGNA



Rich Artichoke and Mushroom Lasagna image

Forgo the Basic Bechamel Sauce for a lighter version of this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h15m

Number Of Ingredients 10

1 1/2 pounds sliced cremini or button mushrooms
3 tablespoons extra-virgin olive oil
coarse salt and ground pepper
3 cups drained canned artichoke hearts (two 13.75-ounce cans)
1/4 teaspoon finely grated lemon zest
1/3 cup chopped fresh chives
1 1/2 teaspoons dried thyme
1 recipe Basic Bechamel Sauce
8 no-boil lasagna noodles
1 3/4 cups grated Parmesan (3 1/4 ounces)

Steps:

  • Preheat oven to 400 degrees, with racks in middle and upper third. Divide mushrooms between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring mushrooms and rotating sheets halfway through. Let sheets cool on wire racks.
  • Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add artichokes and cook, stirring occasionally, 4 minutes. Add lemon zest, chives, and thyme, and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer artichokes to a medium bowl.
  • Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the artichokes, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the mushrooms, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

Nutrition Facts : Calories 519 g, Fat 27 g, Fiber 4 g, Protein 21 g

LIGHT ARTICHOKE AND MUSHROOM LASAGNA



Light Artichoke and Mushroom Lasagna image

Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h15m

Number Of Ingredients 10

1 1/2 pounds cremini or button mushrooms
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
3 cups drained canned artichoke hearts (two 13.75-ounce cans)
1/4 teaspoon finely grated lemon zest
1/3 cup chopped fresh chives
1 1/2 teaspoon dried thyme
5 cups prepared pasta sauce
8 no-boil lasagna noodles
1 3/4 cups grated Parmesan (3 1/4 ounces)

Steps:

  • Preheat oven to 400 degrees, with racks in middle and upper third. Divide mushrooms between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring mushrooms and rotating sheets halfway through. Let sheets cool on wire racks.
  • Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add artichokes and cook, stirring occasionally, 4 minutes. Add lemon zest, chives, and thyme, and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer artichokes to a medium bowl.
  • Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the artichokes, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the mushrooms, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

Nutrition Facts : Calories 391 g, Fat 12 g, Fiber 9 g, Protein 20 g

CREAMY ARTICHOKE LASAGNA



Creamy Artichoke Lasagna image

Get an entrée on the table tonight in under an hour with this Creamy Artichoke Lasagna. You can even assemble it ahead of time for easy prep!

Provided by My Food and Family

Categories     Home

Time 50m

Yield 12 servings

Number Of Ingredients 11

1/2 lb. sliced fresh mushrooms
2 red peppers, cut lengthwise into strips
1 can (14 oz.) artichoke hearts, drained, chopped
1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1/2 cup KRAFT Grated Parmesan Cheese
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 tsp. garlic powder
1-1/2 cups milk
12 lasagna noodles, cooked
1/2 cup loosely packed fresh basil leaves

Steps:

  • Heat oven to 350ºF.
  • Cook and stir mushrooms and peppers in large skillet sprayed with cooking spray on medium heat 5 min. or until tender. Remove from heat. Add artichokes, pesto, Parmesan and 1 cup shredded cheese; mix well.
  • Beat cream cheese and garlic powder with mixer until creamy. Gradually add milk, beating well after each addition. Reserve 2 cups cream cheese mixture. Add remaining cream cheese mixture to vegetable mixture in skillet; mix well.
  • Spread half the reserved cream cheese mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with 3 noodles and 1/3 of the vegetable mixture. Repeat layers of noodles and vegetable mixture twice. Top with remaining noodles, reserved cream cheese mixture and shredded cheese; cover.
  • Bake 25 min. or until heated through. Let stand 5 min. before serving. Cut basil into thin strips; sprinkle over lasagna.

Nutrition Facts : Calories 360, Fat 23 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g

SPINACH, ARTICHOKE, AND CARROT WHITE LASAGNA



Spinach, Artichoke, and Carrot White Lasagna image

This lasagna is full of veggies, has ricotta cheese, and a made-from-scratch roasted garlic Alfredo sauce! Does it get any better than this?

Provided by carrie barrett

Categories     World Cuisine Recipes     European     Italian

Time 2h20m

Yield 12

Number Of Ingredients 22

1 large head garlic
1 tablespoon olive oil
salt and ground black pepper to taste
1 (10 ounce) bag baby spinach
hot water to cover
1 (32 ounce) container ricotta cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan-Romano cheese blend
1 egg
1 tablespoon Italian seasoning
12 lasagna noodles
6 tablespoons butter
1 cup heavy whipping cream
½ cup milk
4 ounces Neufchatel cheese
1 teaspoon garlic salt
1 teaspoon red pepper flakes
½ cup shredded mozzarella cheese
2 egg yolks
1 cup shredded carrots
1 (16 ounce) can artichoke hearts, drained and chopped
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Slice off the top portion of the garlic head to expose each clove. Place garlic head on a baking sheet. Drizzle olive oil over garlic and season with salt and pepper.
  • Roast garlic in the preheated oven until tender and fragrant, about 40 minutes. Cool garlic until easily handled. Remove garlic cloves from the peels.
  • Place spinach in a bowl. Pour enough hot water over spinach to cover; set aside until wilted. Drain and squeeze liquid from spinach.
  • Mix ricotta cheese, 1 cup mozzarella cheese, Parmesan-Romano cheese blend, egg, and Italian seasoning together in a bowl.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  • Heat butter in a saucepan over medium heat until melted. Stir cream and milk into melted butter until thickened, about 5 minutes. Stir Neufchatel cheese into cream mixture until melted, 2 to 3 minutes. Add roasted garlic cloves, garlic salt, red pepper flakes, salt, and pepper; stir well. Stir 1/2 cup mozzarella cheese into cream mixture; cook until cheese sauce is smooth, 2 to 3 minutes. Stir egg yolks into cheese sauce until fully incorporated. Remove saucepan from heat.
  • Arrange 4 lasagna noodles in the bottom of the prepared baking dish. Layer 1/2 of the carrots, 1/2 of the artichoke hearts, 1/2 of the ricotta mixture, 1/2 of the spinach, 1/2 of the alfredo sauce, 4 lasagna noodles, respectively, over the lasagna noodles. Repeat layering with remaining ingredients, ending with a layer of lasagna noodles topped with 2 cups mozzarella cheese. Cover dish loosely with aluminum foil.
  • Bake in the preheated oven for 45 minutes. Remove foil and continue baking until cheese is bubbling and lightly browned, about 15 minutes more. Remove lasagna from oven and let rest for 5 minutes before slicing.

Nutrition Facts : Calories 491.9 calories, Carbohydrate 31.4 g, Cholesterol 145.8 mg, Fat 30.2 g, Fiber 3.2 g, Protein 25.5 g, SaturatedFat 17.7 g, Sodium 825.8 mg, Sugar 2.7 g

ALFREDO AND ARTICHOKE LASAGNA



Alfredo and Artichoke Lasagna image

This delicious version of lasagna is a real big hit with anyone I make it for. It makes a really special Vegetarian dish for a dinner party. Nobody ever complains about there being no meat. Serve with a tossed salad and garlic bread. This also freezes well.

Provided by MarieRynr

Categories     < 4 Hours

Time 1h10m

Yield 8-12 serving(s)

Number Of Ingredients 13

1 (10 ounce) package frozen chopped spinach, thawed, well drained
1 1/2 cups shredded mozzarella cheese
30 ounces ricotta cheese
8 ounces chive & onion cream cheese
4 ounces shredded provolone cheese
2 eggs, slightly beaten
1 teaspoon pepper
2 (10 ounce) containers alfredo sauce
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
6 ounces grated parmesan cheese
1/4 cup mayonnaise
6 green onions, sliced
12 lasagna noodles, cooked, drained

Steps:

  • Combine the spinach, 1 cup of the mozzarella cheese, ricotta cheese, cream cheese, provolone cheese, eggs and pepper in a bowl, set aside.
  • combine 1 container of Alfredo sauce, the artichokes, Parmesan cheese, mayonnaise and green onions in a bowl; set aside.
  • Spread the remaining container of Alfredo sauce evenly on the bottoms of 2 lightly greased 8 inch square baking dishes. In each dish, layer 2 lasagna noodles, 1/4 of the spinach mixture. Repeat the layers, ending with the remaining lasagna noodles. Spread 1/2 of the artichoke mixture over the noodles in each dish.
  • Bake at 350*F for 40 minutes, or until just set and lightly browned. Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the top. Bake for 5 minutes. Let stand for 15 minutes before serving.
  • May cool the lasagna completely, wrap in heavy duty foil and freeze for up to 1 month.

Nutrition Facts : Calories 709.9, Fat 43.4, SaturatedFat 25.2, Cholesterol 187.5, Sodium 1021.7, Carbohydrate 41.2, Fiber 5.2, Sugar 3.1, Protein 40.5

ARTICHOKE AND MUSHROOM LASAGNA



Artichoke and Mushroom Lasagna image

Categories     Milk/Cream     Cheese     Mushroom     Pasta     Bake     Christmas     Vegetarian     Back to School     Dinner     Mozzarella     Parmesan     Artichoke     Fall     Spring     Winter     Noodle     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

Filling
2 tablespoons (1/4 stick) butter
1 pound mushrooms, sliced
3 garlic cloves, minced
2 8-ounce packages frozen artichoke hearts, thawed, coarsely chopped
1 cup dry vermouth
Béchamel sauce
4 1/2 tablespoons butter
4 1/2 tablespoons all purpose flour
4 1/2 cups whole milk
2 1/2 cups freshly grated Parmesan cheese (about 7 1/2 ounces)
Ground nutmeg
1 9-ounce package oven-ready (no-boil) lasagna noodles
1 pound whole-milk mozzarella cheese, thinly sliced

Steps:

  • For filling:
  • Melt butter in large skillet over medium-high heat. Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes. Add artichokes and vermouth. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season with salt and pepper.
  • For béchamel sauce:
  • Melt butter in heavy medium saucepan over medium-high heat. Add flour; stir 1 minute. Gradually whisk in milk. Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes. Stir in 1 1/2 cups Parmesan. Season to taste with salt, pepper, and ground nutmeg.
  • Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish. Top with enough noodles to cover bottom of dish. Spread 1/4 of artichoke mixture over. Spoon 2/3 cup béchamel sauce over. Top béchamel with 1/4 of mozzarella.
  • Sprinkle with 3 tablespoons Parmesan. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel. Sprinkle with remaining Parmesan. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
  • Preheat oven to 350°F. Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled). Remove foil. Increase temperature to 450°F. Bake lasagna until golden on top, about 10 minutes longer.

More about "artichoke and crudites lasagna recipes"

ARTICHOKE LASAGNA - VEGETARIAN LASAGNA RECIPE TO DIE FOR!
artichoke-lasagna-vegetarian-lasagna-recipe-to-die-for image
2018-09-24 In a 9 x 12” baking pan, spread a ladle of artichoke sauce and arrange the first layer of pasta. Spread a second ladle of sauce on top of the …
From nonnabox.com
4.5/5 (13)
Total Time 55 mins
Category Pasta
Calories 686 per serving
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PROSCIUTTO AND ARTICHOKE LASAGNA (AND HOW TO PREPARE ARTICHOKES) …
2012-03-28 Heat the olive oil in a medium skillet, then add the artichokes and the minced garlic. Season with sea salt and freshly ground black pepper and sauté the artichokes for about 5 minutes over medium-high heat, or until tender and golden-brown in spots. Remove from the heat and stir in the chopped parsley. Reserve.
From foodnouveau.com
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ZUCCHINI ARTICHOKE LASAGNA - THE PONDS FARMHOUSE
2022-01-24 Preheat oven 350 degrees Drain & chop artichoke hearts Mix together artichoke hearts, mayonnaise, sour cream, & garlic powder Slice Zucchini length wise and Onion using a mandolin slicer to assure even thickness Lightly grease baking dish Layer ingredients in baking dish as listed below Cover dish with aluminum foil and bake for 30 minutes
From thepondsfarmhouse.com
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ARTICHOKE AND CRUDITES LASAGNA FOOD- WIKIFOODHUB
1 9-ounce package frozen artichoke hearts or 5 leftover cooked artichoke hearts, quartered: 3 large cloves garlic, minced: Salt and freshly ground black pepper: 3/4 pound fresh or dried lasagna: 12 ounces reduced-fat ricotta: 1/2 cup tight-packed chopped basil: Bechamel sauce (recipe below) 1 1/2 cups coarsely grated Parmigiano Reggiano
From wikifoodhub.com
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CREAMY ARTICHOKE LASAGNA BAKE RECIPE - FOOD REPUBLIC
2011-12-06 Place lasagna noodles in a single layer on a sheet of foil; set aside. In a large saucepan heat 2 tablespoons of the oil over medium heat. Add artichokes, pine nuts and half of the garlic. Cook for 2 to 3 minutes or until artichokes are tender, stirring frequently. Transfer to …
From foodrepublic.com
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DUTCH OVEN SPINACH ARTICHOKE LASAGNA - MOM'S DINNER
2018-09-11 Break up each lasagna noodle into 3-4 pieces and tuck them into the sauce. Make sure all the noodles are covered by the sauce mixture. Pop the lid on your dutch oven and place it in the preheated oven for 35 minutes. Next sprinkle the spinach artichoke lasagna with the cheese mixture and place back in the oven, uncovered, for 8-10 minutes.
From momsdinner.net
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SAUSAGE & ARTICHOKE LASAGNA | ITALIAN FOOD FOREVER
2012-05-15 In a heavy skillet, heat the olive oil, then cook the onions and sausages on medium heat, until the sausage has begun to turn brown and the onions are tender, about 7 minutes. Add the garlic and cook until fragrant, another minute or two. Add the artichokes and white wine to the pan and mix, seasoning with salt and pepper to taste.
From italianfoodforever.com
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SPINACH ARTICHOKE LASAGNA RECIPE - COOKIE AND KATE
Preheat oven to 425 degrees Fahrenheit. To prepare the tomato sauce, first pour the tomatoes into a mesh sieve or fine colander and let them drain off excess juice for a minute. Transfer drained tomatoes to the bowl of a food processor. Add the …
From cookieandkate.com
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LASAGNA WITH ARTICHOKES: OUR TOP RECIPES - LA CUCINA …
9 oz lasagna noodles, 6 artichokes, 2 cups béchamel sauce, Oil, Garlic, Salt Method: Clean and cut artichokes into thin slices. In a pan, fry some oil with a clove of garlic. Then brown the artichokes. Add salt and continue cooking over low heat for twenty minutes, covering the pan and adding a little water if necessary.
From lacucinaitaliana.com
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LASAGNE CON CARCIOFI (LASAGNA WITH ARTICHOKES ... - PASSION AND …
2016-02-21 Cover with a lid and cook until they become soft on medium-low heat. (You can do this step the day before in order to have the artichokes ready when you prepare the lasagna) 2. Preheat the oven to 180°C (350°F) 3. In an 11-cup baking pan (23 cm x 18 cm; approx. 9 in x 7 in), spread a paper-thin layer of besciamella.
From passionandcooking.com
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ARTICHOKE AND LEEK LASAGNA - FOOD CHANNEL
2010-08-24 Preparation. 1 Bring a large pot three-fourths full of salted water to a boil over high heat. Add the noodles and cook until al dente, 8 to 12 minutes. Drain, immerse in cold water to cool and drain again. Lay the noodles on a baking sheet and cover with plastic wrap. 2 In a small bowl, stir together the ricotta, Parmigiano-Reggiano, salt and ...
From foodchannel.com
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NO ORDINARY 'ARTICHOKE & SAUSAGE' LASAGNA - THE TINY …
In an oven proof dish, add two ladles of the Vellutata sauce. Then add a layer of lasagna sheets, add the artichoke/sausage mixture, layer of Vellutata sauce, Scamorza, Parmesan & speck. Repeat the process, until all the mixture is gone. Finish with a layer of lasagna, Vellutata sauce & Parmesan Bake in the oven 30-40 mins
From thetinyitalian.com
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LASAGNA WITH ARTICHOKES FOR EASTER - ELIZABETH MINCHILLI
2011-04-27 Add salt and pepper and cook over low heat until onion is softened. Add the drained and dried artichokes. Stir and add a half cup of water and cover the pan. Let the artichokes cook for about 8 minutes or so, with the lid on. Lift the lid and stir them. They should be …
From elizabethminchilli.com
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LASAGNA WITH ARTICHOKES AND MOZZARELLA - COOKING MY DREAMS
2015-10-11 Add the drained artichokes and fry at medium heat for about 5 minutes. Add the glass of wine and let the alcohol evaporate, then cover the pan with the lid and cook for another 5-10 minutes or until the artichokes become soft. If the pan is too dry, you can add some water until they finish to cook.
From cookingmydreams.com
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BETTY CROCKER SPINACH ARTICHOKE DIP - THERESCIPES.INFO
Baked Spinach Artichoke Dip Recipe - BettyCrocker.com tip www.bettycrocker.com. Steps 1 Heat oven to 350°F. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper. 2 Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese. 3 Cover and bake about 20 minutes or until cheese is melted. Serve warm with ...
From therecipes.info
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ARTICHOKE AND CRUDITES LASAGNA - DINING AND COOKING
Ingredients 2 ½ pounds leftover crudites: bell peppers, zucchini, broccoli, carrots 1 finely diced onion 2 tablespoons olive oil 1 9-ounce package frozen artichoke hearts or 5 leftover cooked artichoke hearts, quartered 3 large cloves garlic, minced Salt and freshly ground black pepper ¾ pound fresh or dried lasagna 12 ounces reduced-fat ricotta ½ cup tight-packed chopped basil …
From diningandcooking.com
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LASAGNA WITH EGGS & ARTICHOKES RECIPE | GET CRACKING
Preheat oven to 350°F (180°C). Cook lasagna noodles according to package directions. Meanwhile, heat oil in large skillet. Add mushrooms and cook, stirring, until softened and golden brown. Add parsley and cook for 1 minute. Stir in artichoke hearts. Set aside. Spread 1 cup (250 mL) tomato sauce in bottom of 13 x 9-inch (33 x 23 cm) baking ...
From eggs.ca
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YUMMY ARTICHOKE LASAGNA - VERSATILE FOODIE
2018-03-30 Making the Sauce Step 1 Place a deep frypan on medium heat. Add oil. When oil gets hot, add the onion, bell pepper and 1/2 teaspoon salt.
From versatilefoodie.com
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VEGETARIAN LASAGNA RECIPE WITH SPINACH & ARTICHOKES
Preheat oven to 350 degrees. Grease lasagna dish with olive oil. Spray large skillet with cooking spray and heat on medium high. Saute onion and garlic for 3 minutes until onion is tender crisp. Stir broth and rosemary and bring to a boil. Stir in artichoke hearts and spinach. Reduce heat, cover and simmer for 5 minutes.
From housewivesoffrederickcounty.com
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CREAMY ARTICHOKE AND ASPARAGUS LASAGNA RECIPE | MYRECIPES
Stir in artichokes; remove from heat. Step 3 Combine 1/2 cup milk and flour in a saucepan, stirring with a whisk until smooth. Stir in remaining 1 cup milk and broth. Bring to a simmer over medium heat, stirring frequently. Simmer 1 minute or until thickened. Add rind and next 4 ingredients (through red pepper). Step 4
From myrecipes.com
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WHITE SPINACH ARTICHOKE LASAGNA - THE STAY AT HOME CHEF
Whisk in flour and cook 2 minutes to brown. Slowly whisk in milk. Season with salt and pepper to taste. To assemble, spread about 1 cup of bechamel in the bottom of the prepared pan. Place 4 noodles on top to cover. Spread with 1/3 of the spinach artichoke mixture. Top with 1/2 of mozzarella cheese.
From thestayathomechef.com
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ARTICHOKE AND MUSHROOM LASAGNA RECIPE | BON APPéTIT
2002-01-31 Step 1. Melt butter in large skillet over medium-high heat. Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes. Add artichokes and vermouth. Cook ...
From bonappetit.com
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SPINACH AND ARTICHOKE LASAGNA - COOKING WITH TYANNE
2021-02-03 freezer-this spinach and artichoke lasagna recipe can be a freezer meal! Make according to directions, and let cool after baking. Once cool, put a lid on it and freeze. To reheat, bake at 400 degrees for about an hour or until heated throughout. You can also put extra sauce on it after baking since sometimes the liquid from the sauce gets evaporated out. Spinach and …
From cookingwithtyanne.com
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ARTICHOKE AND SUN-DRIED TOMATO LASAGNA | CANADIAN LIVING
2012-08-08 In large bowl, combine ricotta, artichokes, tomatoes, 1/2 tsp pepper and 1/4 tsp salt. Place 1 sheet of the pasta in greased 8-inch (2 L) square baking dish, cutting to fit. Spread with half of the ricotta mixture.
From canadianliving.com
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ZUCCHINI AND ARTICHOKE VEGETARIAN LASAGNA RECIPE - CHATELAINE
Stir garlic powder with salt in a small bowl. Generously season with fresh pepper. LINE bottom and sides of slow cooker insert with aluminum foil. Cover bottom of insert with a …
From chatelaine.com
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SPINACH ARTICHOKE LASAGNA ROLL-UPS - SKINNYTASTE
2022-03-19 Preheat oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish. Cook noodles according to package directions, then drain. Meanwhile, combine spinach, artichokes, ricotta, Parmesan, egg, garlic, 1/2 teaspoon salt and black pepper in a medium bowl and mix. Lay out a lasagna noodles on a work surface.
From skinnytaste.com
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ARTICHOKE AND SPINACH LASAGNA - WHAT LUNITA LOVES
2021-04-24 Stop the machine, scrape down the sides, add onion and pulse for three second intervals until finely chopped. Heat oil in a medium saucepan. Transfer garlic and onion to pan and sauté for 5-7 minutes. Add spinach and artichoke hearts to food processor work bowl. Pulse in three second intervals until finely chopped, scraping down sides as needed.
From whatlunitaloves.com
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SPINACH AND ARTICHOKE LASAGNA - 2 SISTERS RECIPES BY ANNA AND LIZ
Add in the chopped artichokes and chopped spinach, along with the seasonings. Stir to combine on low heat, for only one minute. This is to warm the veggies while flavoring them, not necessarily to cook them. Cover with a lid, or with a sheet of foil on top, and remove from the heat. 3. COOK THE CREAM SAUCE:
From 2sistersrecipes.com
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CHICKEN ARTICHOKE LASAGNA - FLOUR ON MY FACE
2016-02-19 Instructions. Preheat oven to 375. In a large bowl mix the ricotta cheese, egg, pepper, parsley and salt. Cover and refrigerate until needed. In a sauce pan heat the Bertolli Riserva sauce and shredded chicken. Spread ½ a cup of the chicken and sauce on the bottom of a baking pan. Place 3 to 4 cooked lasagna noodles per layer, overlapping ...
From flouronmyface.com
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MUSHROOM ARTICHOKE LASAGNA RECIPE - THERESCIPES.INFO
fresh mushrooms, red peppers, artichoke hearts, basil.... All information about healthy recipes and cooking tips
From therecipes.info
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SHRIMP SCALLOP AND ARTICHOKE LASAGNA - FROM A CHEF'S KITCHEN
2020-01-15 Lightly oil a 1 ½ quart oval or rectangular baking dish. Set aside. Heat 2 tablespoons oil in a nonstick skillet or saute pan over medium-high heat. Season the sea scallops with salt and black pepper. Place the scallops in the pan and sear 2 minutes. Flip the scallops with tongs and sear 1 minute on the other side.
From fromachefskitchen.com
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CHICKEN ARTICHOKE LASAGNA RECIPE - THERESCIPES.INFO
Chicken & Artichoke Lasagna Recipe: How to Make It trend www.tasteofhome.com. Spread 3/4 cup chicken mixture into slow cooker. Layer with 3 noodles (breaking noodles as necessary to fit), 3/4 cup chicken mixture, 1/2 cup cottage cheese mixture, 1 cup artichoke
From therecipes.info
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WHITE LASAGNA WITH ARTICHOKES & SUN DRIED TOMATOES - BEST RECIPES
2019-06-03 Instructions. Preheat oven to 375 F. Cook noodles according to box instructions. Drain noodles and set aside to slightly cool. In a large bowl, stir together ricotta, eggs, tomatoes, artichokes, mozzarella and season with salt and pepper. Spread a thin layer of alfredo sauce on the bottom of a lasagna pan.
From foodyschmoodyblog.com
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Top Asked Questions

How to cook artichokes in Lasagna?
Put the lid on and turn the heat to low. Cook for 30 minutes or until the artichokes are soft and you still have enough broth to cook your lasagna. In a 9 x 12” baking pan, spread a ladle of artichoke sauce and arrange the first layer of pasta. Spread a second ladle of sauce on top of the pasta.
How to cook artichoke noodles with mozzarella?
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
How to cook artichoke and spinach pasta?
Directions. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese.
What can I do with artichoke hearts and spinach?
Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles.

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