Recipe Archives->Pasta Lasagna->L Artichoke Chickpea

LASAGNA WITH ARTICHOKE HEARTS & CHICKPEAS
Yield: 4 servings

2 onions
4 cloves garlic
olive oil
16 oz cottage cheese (large curd)
15 oz ricotta cheese
lasagna noodles
32 oz spaghetti sauce, garlic/herb
16 oz canned zucchini, in tomato sauce
15 oz can chickpeas
15 oz artichoke hearts (canned)
pepper

In skillet add oil, diced onion and fresh garlic. Cook until brown.
Add can of zucchini; cook until dry. Add chickpeas with 1/3 liquid;
cook until dry. Add fresh pepper.

Start pasta; do not overcook!

Blend cottage cheese and ricotta cheese. Spray lasagna pan with
non-stick cooking spray. Add thin layer of spaghetti sauce. Add
layer of  lasagna noodles. Next add blended cheeses and zucchini/chickpea
mixture.  Add another layer of pasta noodles. On top of noodles
add artichoke hearts and surround with remaining cheeses.

Cook on slow temp. for 1.5 hours.

Printable version: l-artichoke-chickpea.txt.