15 ounces ricotta
1 cup Parmigiano Reggiano, grated, divided
2 large eggs, beaten
1 tablespoon fresh oregano, chopped
2 cups marinara sauce
1 pound lasagna noodles (whole wheat), cooked according to package directions
4-6 roasted red peppers, sliced
1 cup artichoke quarters
2 ½ cups mozzarella, shredded, divided
Extra-virgin olive oil
Recipe and photo courtesy of FoodMatch.com [1]
Links
[1] https://foodmatch.com