Artichoke Lasagna

Featured by Blue Oak Winery in the Gold Wine Club.
Artichoke Lasagna


This delicious lasagna recipe belongs in a restaurant and is a perfect pairing for a Chardonnay from your wine subscription box. Enjoy!

Yield: 4
Prep Time: 20 Minutes
Cook Time: 25 Minutes


• 2 14 1/2-ounce cans diced tomatoes with garlic an onion, undrained
• 1 7 1/2-ounce can caponata
• 1 teaspoon salt
• Freshly ground pepper
• 1 16-ounce container low fat cottage cheese
• 2 6-ounce jars marinated artichoke hearts, drained
• 1 cup fresh Parmesan cheese
• 1 8-ounce package no boil lasagna noodles


Preheat oven to 425 degrees. Lightly oil 8 x 11 baking dish. In food processor, combine tomatoes, caponata and 1/2 teaspoon salt. Pulse until coarsely chopped. Season with pepper and set aside. Wash and dry processor bowl. Add cottage cheese, process until smooth.

Add artichokes, 1/4 cup Parmesan and remaining 1/2 teaspoon salt. Pulse to coarsely chop artichokes. Spread 1/3 of the tomato mixture over the bottom of the prepared dish. Cover with 3 lasagna noodles. Spread half of the cottage cheese mixture over noodles. Cover with 3 noodles.

Spoon on half of the remaining tomato mixture and sprinkle with 1/4 cup Parmesan cheese. Cover with 4 noodles and remaining cottage cheese mixture. Top with 4 noodles and then the remaining tomato mixture.

Cover dish with foil and bake for 25 minutes or until bubbling. Remove foil and sprinkle remaining 1/2 cup Parmesan.

Bake, uncovered until cheese has melted. Let stand 10 minutes before serving.

Recipe provided by Blue Oak Winery

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