This comforting vegetarian lasagna brings a unique twist to the classic Italian dish by incorporating Middle Eastern-inspired ingredients. Layers of tender pasta are nestled with a rich blend of cottage and ricotta cheese, creating a creamy texture that balances perfectly with the earthy flavor of chickpeas and the bright tang of artichoke hearts. Sautéed onions, garlic, and zucchini add depth and moisture to the filling, while a robust spaghetti sauce ties everything together. ItâÂÂs a satisfying, protein-packed meal that is ideal for family dinners or potlucks. The dish reheats beautifully, making it a fantastic option for meal prep or leftovers. Serve with a side salad for a complete, wholesome experience.
Lasagna With Artichoke Hearts & Chick Peas
Description
This comforting vegetarian lasagna brings a unique twist to the classic Italian dish by incorporating Middle Eastern-inspired ingredients. Layers of tender pasta are nestled with a rich blend of cottage and ricotta cheese, creating a creamy texture that balances perfectly with the earthy flavor of chickpeas and the bright tang of artichoke hearts. Saut&# 195;©ed onions, garlic, and zucchini add depth and moisture to the filling, while a robust spaghetti sauce ties everything together. ItâÂÂs a satisfying, protein-packed meal that is ideal for family dinners or potlucks. The dish reheats beautifully, making it a fantastic option for meal prep or leftovers. Serve with a side salad for a complete, wholesome experience.Ingredients
Directions
-
Heat olive oil in a large skillet over medium heat. Add diced onions and minced fresh garlic, cooking until softened and lightly browned.
-
Add the canned zucchini to the skillet and cook until the liquid has evaporated and the zucchini is tender.
-
Stir in the chickpeas along with about one-third of their liquid. Cook until the mixture is mostly dry and heated through. Remove from heat and stir in fresh ground pepper.
-
Meanwhile, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente. Drain and set aside.
-
In a blender or food processor, blend the cottage cheese and ricotta cheese until smooth and creamy. Set aside.
-
Preheat your oven to 350ðF (175ðC). Lightly spray a 9x13 inch baking dish or lasagna pan with cooking spray.
-
Spread a thin layer of spaghetti sauce on the bottom of the prepared pan.
-
Place a layer of cooked lasagna noodles over the sauce.
-
Spread half of the blended cheese mixture over the noodles, followed by half of the vegetable and chickpea skillet mixture.
-
Add another layer of noodles, then arrange the canned artichoke hearts on top.
-
Top with the remaining blended cheese mixture and any remaining skillet mixture if desired.
-
Cover the dish with foil and bake for 45 minutes. Remove foil and bake for an additional 15-20 minutes until bubbly and lightly golden.
-
Let the lasagna rest for 10-15 minutes before slicing to allow layers to set.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 2840.2kcal
- % Daily Value *
- Total Fat 149.7g231%
- Saturated Fat 29.3g147%
- Cholesterol 134.8mg45%
- Sodium 3580.0mg150%
- Total Carbohydrate 277.1g93%
- Dietary Fiber 18.9g76%
- Sugars 17.3g
- Protein 104.9g210%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
