Lasagna with Eggs, Artichokes and Mushrooms
Try this lasagna recipe tonight. Layers of sliced hard boiled eggs, mushrooms, artichoke hearts and mozzarella cheese between wide pasta noodles make a healthy and hearty lasagna that’s ready in under an hour.
- Serves:
- 8
- Prep Time:
- 25 min
- Cook Time:
- 30 min
Ingredients
- 9 lasagna noodles
- 2 tbsp ( 30 mL ) olive oil
- 3 cups ( 750 mL ) sliced white mushrooms
- ¼ cup ( 60 mL ) chopped fresh parsley
- 4 canned artichoke hearts, sliced
- 2 3/4 cups ( 690 mL ) tomato or pasta sauce
- 8 hard boiled eggs, peeled and thinly sliced
- 2 3/4 cups ( 690 mL ) shredded part skim mozzarella cheese
- ¼ cup ( 60 mL ) grated Parmesan cheese
Instructions
-
Preheat oven to 350°F (180°C).
-
Cook lasagna noodles according to package directions.
-
Meanwhile, heat oil in large skillet. Add mushrooms and cook, stirring, until softened and golden brown. Add parsley and cook for 1 minute. Stir in artichoke hearts. Set aside.
-
Spread 1 cup (250 mL) tomato sauce in bottom of 13 x 9-inch (33 x 23 cm) baking pan. Drain lasagna noodles; arrange 3 noodles, side by side, over tomato sauce. Top with half of artichoke and mushroom mixture. Layer half of egg slices over top. Sprinkle 1 cup (250 mL) mozzarella cheese and 1 tbsp (15 mL) Parmesan cheese over top. Repeat layers beginning with tomato sauce and finishing with Parmesan cheese. Top with 3 remaining noodles. Spread remaining tomato sauce over noodles. Sprinkle remaining cheeses over sauce.
-
Bake in preheated 350°F (180°C) oven until cheese is melted and bubbly, about 30 minutes. Let stand for 10 minutes before serving.