Roasted Red Pepper and Artichoke Lasagna

A Mediterranean spin on classic lasagna. The bold flavors of red peppers and texture of the artichokes will surely stand out.

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 1/2 cups mozzarella, shredded, divided

Extra-virgin olive oil

Preheat oven to 350°F
In a bowl, mix ricotta, ½ cup Parmigiano Reggiano, egg, and oregano.
To assemble, coat the bottom of a 13” x 9” baking pan with a thin layer of marinara sauce.
Arrange 4 noodles in the bottom of the pan, slightly overlapping each noodle.
Arrange half of the peppers and artichokes on top of the first layer of noodles.
Spread half of the ricotta mixture over the top, and carefully spread out to the edges of the pan.
Sprinkle with 1 cup of mozzarella, followed by 1/3 of the marinara sauce
Repeat with another layer of 4 noodles, a layer of peppers and artichokes, mozzarella and ricotta cheeses, and sauce.
Top the lasagna with an additional layer of noodles, the remaining sauce, and sprinkle with remaining Parmigiano Reggiano and mozzarella cheeses
Bake for 1 hour, and let rest for 30 minutes before slicing.

Recipe and photo courtesy of FoodMatch.com

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