Recipes

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

  1. Preheat oven to 350°F (180°C).
  2. Cook lasagna noodles according to package directions.
  3. 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.
  4. 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.
  5. Bake in preheated 350°F (180°C) oven until cheese is melted and bubbly, about 30 minutes. Let stand for 10 minutes before serving.