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Artichoke Lasagna
Artichoke Lasagna

Artichoke Lasagna

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
2/3 cup part-skim ricotta
1/4 cup crumbled feta cheese
Grated rind of lemon
2 Tbsp minced fresh parsley
1 Tbsp dried oregano
1/2 tsp ground pepper
1 cup fat free half-and-half
6 no-cook lasagna noodles
14 oz can quartered artichoke hearts
1/3 cup shredded part-skim mozzarella cheese
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Let's Make It
Preheat oven to 350 degrees F. Spray 8-inch square baking pan with non-stick spray. Combine ricotta, feta cheese, lemon rind, parsley, oregano and pepper in a small bowl.
Pour about 2 Tbsp. of the half-and-half into the baking pan, spread to cover evenly. Top with 2 lasagna noodles. Evenly dot the noodles with 1/3 of the ricotta mixture, and then sprinkle with one-third of the artichoke pieces over it. Pour another 2 Tbsp. of 1/2 and 1/2, repeat layers twice. Pour remaining 1/2 and 1/2 evenly over the top, and then scatter mozzarella cheese over all.
Cover and bake for 25 minutes. Broil uncovered pan for 3 minutes or until browned. Let stand 5 minutes before serving.
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