Lasagna With Artichoke Hearts & Chick Peas Recipe

Lasagna With Artichoke Hearts & Chick Peas Recipe

Ingredients:

olive oil
1 – 2 onions (Large); diced
4 cloves of garlic (fresh)
16 ozs of curd Dutch cheese (large)
15 ozs of cheese (ricotta)
lasagna pasta noodles
1 can of zucchini (canned with tomato sauce, 6 ozs)
32 ozs of spaghetti sauce (Garlic or herb)
1 can of garbanzos (15 ozs)
1 can of artichoke (hearts, 15 ozs)
pepper (freshly ground)

Instructions:

In a skillet, put in oil, onions and garlic then cook ’til brown. Next, put in can of zucchini and cook ’til dry. Put in the garbanzos w/ 1/3 of liquid and cook ’til dry; then add pepper. Blend the ricotta and Dutch cheese in a separate bowl.

Then, spray the baking pan w/ PAM cooking spray. Pour in spaghetti sauce and spread thinly. Layer noodles over sauce. Then, spread the blended cheese mix and the sauteed zucchini and garbanzos.

Layer with another batch of pasta noodles. Then, add the artichoke (hearts) over the noodles and sprinkle w/ remaining cheese mix. Cook over low temperature for about 1 1/2 hours. Good for 4.

>> Lasagna With Artichoke Hearts & Chick Peas Recipe