1 tablespoon olive oil
3 cloves of garlic, minced
1 onion, chopped
13 oz can artichokes, drained and coarsely chopped
1 tablespoon basil
1 cup heavy whipping cream
15 ounces ricotta
1 small head of broccoli
1 10 ounce package of frozen chopped spinach, thawed and drained
1/2 cup grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/2 cup sun dried tomatoes (although I think a regular tomato would be tasty too - I'd just consider using more spices than the recipe calls for)
9 lasagna noodle, cooked to just under al dente
1/2 pound of grated mozzarella
In a large skillet sauté garlic and onions in the olive oil for 2-3 minutes. Add artichokes and sauté for 2 more minutes. Turn off heat and stir in 1/2 cup of the cream and all of the basil.
Wash and chop broccoli head into small pieces. In a blender or food processor combine the broccoli, 1/2 cup cream, spinach, parmesan, egg and salt. If you have room add the ricotta to the mixture, if not mix the ricotta with the pureed in a bowl. Mix in most of the sun dried tomatoes (I did chop these before adding).
Grease the bottom of a 9x13 baking dish. Spread 1/2 cup of the ricotta mixture. Top with 3 lasagna noodles. Cover with 1 cup of the ricotta mixture and half of the artichoke mixture. Sprinkle 1 cup of mozzarella on top. Top with 3 more lasagna noodles, ricotta mixture, artichoke mixture, and cheese. Top with the last of the noodles, ricotta mixture, and 2 cups mozzarella.
Garnish with remaining sun dried tomatoes.
Cover with foil and bake at 375* for 40-45 minutes. Uncover and broil for a couple of minutes to make the top cheese nice and bubbly.
Let sit for a few minutes before serving.
Yep, my child who hates veggies LOVES this lasagna and gobbled it up!
I even gave him leftovers TWICE and he ate it all every time.
Yeah, I'd say this recipe was a winner.