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Artichoke Lasagne

Categories:
main dishes, casseroles, pastanoodle

29 ounces diced tomatoes; undrained
--with garlic and onion
7 1/2 ounces caponata
--eggplant appetizer
1 teaspoon salt
freshly ground black pepper; to taste
16 ounces low-fat cottage cheese
12 ounces marinated artichoke hearts; well drained
1 cup freshly grated parmesan cheese
8 ounces no-boil lasagna noodles

1. Preheat oven to 425F. Lightly oil an 8-by-11-inch or similar baking dish or coat it with nonstick spray. 2. In a food processor, combine tomatoes, caponata and 1/2 teaspoon salt. Pulse until coarsely chopped. Season with pepper. Set aside. 3. Wash and dry processor bowl. Add cottage cheese; process until smooth. Add artichokes, 1/4 cup Parmesan and remaining 1/2 teaspoon salt; pulse 2 to 3 times to coarsely chop artichokes. Season with pepper. 4. Spread one-third of the tomato mixture over the bottom of the prepared dish. Cover with 3 lasagna noodles. Spread half the cottage cheese mixture over noodles. Cover with 3 noodles. Spoon on half the remaining tomato mixture and sprinkle with 1/4 cup Parmesan. Cover with 4 noodles and remaining cottage cheese mixture. Top with 4 noodles and remaining tomato mixture. 5. Cover dish with aluminum foil and bake for 25 minutes, or until bubbling. Remove foil and sprinkle remaining 1/2 cup Parmesan over top. Bake, uncovered, for 10 minutes, or until cheese has melted. Let stand for 10 minutes before serving.

MAKES 6 SERVINGS.

385 calories per serving; 25 grams protein; 12 grams fat (4.5 grams saturated fat); 43 grams carbohydrate; 1.885 mg sodium; 20 mg cholesterol; 5 grams fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Eating Well, September 1997

Yield: 6 servings

Preparation Time: 0:00




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