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Artichoke Lasagna
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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
1
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.
2
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.
3
Cover and bake for 25 minutes. Broil uncovered pan for 3 minutes or until browned. Let stand 5 minutes before serving.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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