This is my entry to Presto Pasta Nights.

This is an unusual lasagne, with plenty of cheese and the flavor of both pesto and artichokes to add a little wow.  I came up with it because the local store was clearancing cans of artichokes for $1 each..who could resist all those artichokes? Not me.  So, you might just plan on seeing more recipes with artichokes because I bought a lot of cans! I think lasagne is Marc’s favorite food, well I know it is.  No matter where we go he will get lasagne if they have it.  If not he is happy with steak or a burger..or enchiladas if it is Mexican food but lasagne is first choice.

I found out that lasagne is also spelled lasagna.  Apparently lasane is the plural  so it would be one lasagna noodle and six lasagne noodles.  Lasagna, lasagne…whatever.  The result is always amazing.

Artichoke Pesto Lasagne

Artichoke Pesto Sauce

• 1 8 oz can artichoke hearts
• 1 cup fresh basil leaves, lightly packed
• 1/2 cup chopped toasted walnuts
• Zest and juice of 1 lemon
• 1 garlic clove
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3/4 cup extra-virgin olive oil
• 1 large can organic marinara sauce
• 1 cup freshly grated Parmesan cheese

Combine the artichokes, basil, walnuts, lemon zest, juice, garlic, salt, and pepper in a food processor or blender. Chop the ingredients fine, stopping the machine a few times to scrape down the sides. With the motor running, drizzle in the olive oil. Stir in the marinara.

Transfer the artichoke pesto to a large bowl and stir in the cheese.

Lasagne

• 9 lasagne noodles cooked
• 1 lb ricotta
• 2 eggs, beater
• 1/4 c heavy cream
• 2 1/2 cups mozzarella
• 1/2 lb hot Italian sausage, chopped and cooked
• 2 8 oz cans artichoke hearts chopped
• Recipe for Artichoke Pesto above

1. Preheat the oven to 375.
2. Mix the ricotta with the two eggs and 1/4 cup of cream until well mixed.
3. Put a thin layer of the pesto sauce on the bottom of a 13×9 inch pan.  Lay 3 lasagne noodles vertically, next to each other, in the pan.
4. Arrange the artichoke hearts and the sausage over the the noodles.  Sprinkle with 1/3 of the mozzarella.
5. Cover with 1/2 of the sauce.
6. Add another layer of noodles.
7. Spread with the ricotta mixture and sprinkle with 1/3 of the mozzerella.
8. Cover with the last three noodles.  Pour the remaining sauce over the top.
9. Cover with aluminum foil and bake for 40 minutes.
10. Remove foil, sprinkle with remaining cheese and bake 20 more minutes, or until cheese is bubbly and lasagne is heated all the way through

Serves 9-12 depending on appetites

images: marye audet (C)2009, ALL RIGHTS RESERVED

Post from: Baking Delights

This is my entry for Ruth’s Presto Pasta night!Hey I am getting good, two weeks in a row.

This was inspired by the fact that I had an eggplant in the fridge that was threatening to grow fuzz, a few leftover mushrooms, and a can of artichoke hearts. Not a very poetic beginning but wait until you try the end result! This lasagne is buttery-creamy and very rich. At the same time it is light because of the lack of meat. You can adjust the cheese however you want but I used a lot. I just like a lot of cheese! This made a 13x 9 inch pan, which was 12 servings..but I would be more likely to have only 9 servings and have them bigger. Our family eats a lot.

Served with a salad, some crusty bread, and something sweet for a finish this is spectacular vegetarian fare that even the dyed int he wool carnivores will love.

Eggplant Artichoke Lasagne

1 medium eggplant, diced and steamed until tender

1 can artichoke hearts

4 cloves garlic, chopped

1 purple onion, chopped

1/2 lb mushrooms sliced

3 slices of stale bread

Olive oil for sauteeing

6 lasagne noodles, cooked

2-3 cups of mozzarella, grated

1/4 cup parmesan, grated

1/3 c fresh basil, chopped

1/3 c butter, melted

drizzle of heavy cream

Saute garlic and onions in olive oil until soft. Add eggplant,  artichokes, basil, and mushrooms. Saute stirring constantly until vegetables are very tender.n Season to taste with salt and pepper.

Make bread crumbs from the bread and mix in.

Drizzle oil in the bottom of 13×9 pan. Lay 3 lasagne noodles across the bottom. put about 1/2 c mozzarella over top, then the vegetable mixture.

Sprinkle about 1/2 c mozzarella and 1/4 c parmesan over the vegetables.

Lay three noodles over top. Drizzle with cream and melted butter, then sprinkle with the remaining mozzarella.

Bake at 375 for 35 minutes or until heated through and cheese is melted.

Serves 12

image:Marye Audet

Content: Baking Delights

Post from: Baking Delights

Lasagne is, I think, Marc’s very favorite dinner. When I make it I make a HUGE pan of it..actually the pan is not a 13×9 as it may look but a 26x 18…This recipe is for a 13x 9 since I don’t know many people that have to cook lasagne in the portions that I do.
I use homemade whole wheat pasta for the lasagne noodles, and I have made my own sauce, ricotta, and mozzerella in the past,w ith awesome results… Use what you like. When I was low carbing I used thinly sliced eggplant for the noodles and that works well too! The meat for this lasagne can be italian sausage or ground beef. I recently started grinding the beef myself because I dislike the quality of ground meat available in the store. If you use all ground beef then do get a ground chuck so it has more flavor.
To me, lasagne is best assembled a day ahead and cooked before serving. It feezes well for up to 3 months.

1 lbs homemade pasta or 1 box of lasagne noodles
1 lbs of ricotta
2 eggs
1/4 c fresh basil chopped
1 lb of mozzarella shredded (or part mozzerella/ part provelone)
3 cups favorite pasta sauce
1 1/2 lbs ground beef or mix ground beef and italian sausage
1 onion chopped
2 cloves garlic minced
1 green pepper chopped
1/4 c italian seasoning

Mix ricotta, eggs and basil leaves together well

Brown meat, garlic, onion, and pepper in skillet..Be sure to salt and pepper ground beef as it is cooking…if you are using italian sausage there is no need to do that. Drain fat, mix in italian seasoning, and set aside.
Cook lasagne noodles in boiling, salted water with a tbs of olive oil added. Cook until a la dente…overcooking will make it mushy. Drain and hang noodles over the side of the pot to keep seperate while assembling lasagne.
Pour a layer of sauce in the bottom of a 13x 9 pan. Lay approximately 3 lasagne noodles over the sauce, side by side, to cover the bottom. Put meat and onion mixture over noodles and spread with about 1/3 of the mozzarella.Pour about 1/3 sauce over and then make a layer of noodles. Spread with ricotta mixture, sprinkle with 1/3 mozzerella, and pour 1/3 sauce over. Lay the last noodles over top, spread with the last 1/3 of sauce and sprinkle with the last 1/3 mozzerella.
Cover and refridgerate over night or freeze at this point.
Bake at 350 for 40 minutes. Let set for 20 minutes before cutting.

you can layer spinach with the ricotta layer, or any number of variations.

Post from: Baking Delights