Artichoke And Crudites Lasagna Recipes

ARTICHOKE SPINACH LASAGNA

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.

ARTICHOKE MUSHROOM LASAGNA

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.

ARTICHOKE SPINACH LASAGNA

Steps:

• Preheat oven to 350°. In a large saucepan, heat oil over medium-high heat. Add onion and mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, artichokes, spinach, rosemary, nutmeg and pepper; bring just to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in Alfredo sauce; remove from heat., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and 2/3 cup mozzarella cheese. Repeat layers 3 times. Top with remaining sauce and mozzarella cheese. Sprinkle with feta cheese, garlic powder and herbs., Bake, covered, 40 minutes. Bake, uncovered, 15 minutes longer or until noodles are tender. Let stand 10 minutes before serving.

ARTICHOKE AND CRUDITES LASAGNA

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.

CHICKEN-AND-ARTICHOKE LASAGNA

Steps:

• Preheat oven to 375 degrees. In a saucepan, melt butter over medium. Add celery and onion; cook until translucent, 5 minutes. Stir in flour and cook 1 minute. Increase heat and slowly stir in broth. Bring to a boil, stirring, and cook until liquid thickens, 1 minute. Remove from heat. Stir in chicken and 1/2 cup artichokes; season with salt and pepper. Mix breadcrumbs with marinade; season with salt and pepper.
• Spread 1/2 cup chicken mixture in a 2-quart baking dish. Top with 2 noodles and 1 1/2 cups chicken mixture; repeat. Top with remaining 2 noodles, chicken mixture, and 1 cup artichokes, then scatter breadcrumbs on top. Bake until top is deep golden brown, 30 minutes. Let cool 10 minutes.

ARTICHOKE AND MUSHROOM LASAGNA

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.

ARTICHOKE SPINACH LASAGNA

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.
• To freeze: Bake, cool, wrap well, and label. freeze up to 2 months. *Note: You can assemble and freeze without cooking and cook on the day to be eaten!
• To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.