- 8
Ingredients
- 1/3 cup olive oil
- 2 green peppers, seeds removed and diced
- 2 red peppers, seeds removed and diced
- 1/2 white onion, peeled chopped
- 1/2 pound mushrooms, chopped
- 2 teaspoons granulated garlic
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 3/4 pounds ricotta
- 1/4 pound shredded mozzarella, divided
- 1/4 cup grated Parmesan
- 1 egg
- 1/4 pound fresh spinach, washed and chopped
- 1 16-ounce can artichoke hearts, quartered
- 10 sheets of fresh Lotsa Pasta lasagna sheets
- 2 16-ounce cans Lotsa Pasta marinara sauce
Preparation
Step 1
In a large skillet, heat olive oil, and, when shimmery, add the diced peppers, chopped onion, mushrooms and granulated garlic, and saute, stirring, until vegetables soften and just begin to brown, 10 minutes or so. Season with salt and pepper. Remove from heat, and let cool.
In a bowl, mix together the ricotta, 1/2-cup of the mozzarella, the grated Parmesan and egg. Mix spinach, vegetables, and cheese mixture together.
Layer fresh Lotsa Pasta lasagna sheet on bottom of a 9- by 12-inch pan, then spread over pasta a layer of one-third of the cheese and vegetable mixture. Add one-third of the marinara sauce, and then half the artichoke hearts. Place another layer of pasta sheets, a third of the vegetable-cheese mixture, a third of the marinara sauce and the rest of the artichokes. Finish with a final layer of pasta sheets, the rest of the cheese mixture and a final layer of marinara sauce. Sprinkle with mozzarella, and bake 45 to 60 minutes, until bubbly and cheese is nicely browned.