My family loves pasta, and would happily eat it just about every day of the week if they could. I love to cook meals that my family will love but also like to change it up a bit without making cooking more difficult and time consuming. Sitting down to dinner as a family is very important to us so anything that saves a little time and my sanity is a big plus for this busy mom. I recently tried Bertolli Riserva pasta sauce and instantly fell in love with the flavors. I made a delicious and easy vegetarian lasagna using the new Bertolli Riserva Asiago Cheese and Artichokes sauce that is full of mouth watering goodness and I am sharing the recipe with you!
Bertolli makes it easy to being Tuscany to your table. With so many delicious sauces to choose from, you’re certain to find something that the whole family will love. Want to try Bertolli Riserva sauces for yourself? Download a $1.50 coupon and check out over 100 Italian tips that have been used for generations. I loved tip #052….Get the most flavor from your ground spices by storing them in airtight containers, keeping them away from moisture, sunlight and heat, and making sure steam doesn’t get inside the containers during cooking.
My vegetarian lasagna dish is easy to prepare and is done in about 40 minutes, leaving you plenty of time to sit down and enjoy a wonderful meal with your family. You can also easily substitute meat for the artichokes in this recipe if you so desire.
What You’ll Need:
12 oven ready lasagna noodles
1 24 oz jar Bertolli Riserva Asiago Cheese and Artichokes sauce
2 tablespoons minced onion
1 teaspoon garlic powder
1 14 oz can petite diced tomatoes (do not drain)
1 10 oz pkg frozen chopped spinach, thawed
1 14 oz can artichoke hearts, drained and chopped
2 cups shredded mozzarella cheese
1 cup part skim ricotta cheese
1 teaspoon parsley
Preheat oven to 350 degrees F. Spray a 9×13 inch baking dish with cooking spray.
Spray a large skillet with cooking spray and heat on medium. Add artichoke hearts, spinach, garlic powder, minced onion and diced tomatoes and stir to combine. Cover and simmer 5 minutes. Stir in jar of Bertolli Riserva pasta sauce.
- In a small bowl combine ricotta cheese, egg and parsley. Set aside.
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 or 4 lasagna noodles.
Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat the sauce and noodle layer and then top this layer with the ricotta cheese mixture. Add more mozzarella cheese on top of the ricotta cheese.
Finally, repeat the noodle layer and top with the remaining sauce mixture and mozzarella cheese. Cover and bake for about 40 minutes until bubbly and cheese is melted.
Serve with your favorite garlic bread.
This lasagna was a huge hit in my house and we will be making this often. It was so easy to prepare and even my veggie-picky kids ate every bite.