5 frozen cooked artichoke hears from a 9 oz pkg, defrosted and thinly sliced
2 tbs minced parsley
8 oz ball mozzarella, cut into bits divided
2¾ cup tomato sauce, divided
4 (8 by 8 in) no boil lasagna sheets
1/2 cup grated parmigiano reggiano cheese
salt and pepper
Instructions
Combine ricotta, egg white, artichoke slices, parsley, mozzarella and salt and peper to
taste in a medium bow. Set aside. Spread 1 cup tomato sauce in the bottom of a 10 inch
wide 2 inch deep cast iron skillet or similiar size heavy duty saute pan. Place one lasagna
sheet over the sauce, do not worry that ths sheet does not fit exactly; it will expand while
it cooks. Spread 1/3 of the ricotta mixture evenly over the lasagna sheet. Scatter about 2
tbs tomato sauce over the cheese.
Make 2 more layers like the first, ending the top layer with the last lasagna sheet. Spread 1¼
cups of the toamtao sauce evenly over the top and sprinkle with the parmegiano reggiano
cheese.
Cover skillet tightly with asheet of heavy duty aluminum fiol and then the lid, slightly
pressing the lid down of top of aluminum foil. Do not worry if the cover does not lie flat; as
the lasagna cooks it will shrink down.
Place skillet over medium low heat; cook 35 min. Make sure heat is medium low so bottom
will not burn. Uncover; check to see if the noodles are tender and cooked through. If not
replace lid and cook a bit longer.
Serving
Suggestions
Serve directly from the skillet. Pass extra tomato sauce if desired.
Originally Submitted
2/14/2010
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