Low Fat Artichoke Lasagne Recipe

Ingredients

29 ounces diced tomatoes, undrained

-- with garlic and onion

7 1/2 ounces caponata

-- eggplant appetizer

1 teaspoon salt

freshly ground black pepper, to taste

16 ounces low-fat cottage cheese

12 ounces marinated artichoke hearts, well drained

1 cup freshly grated parmesan cheese

8 ounces no-boil lasagna noodles

Method

1.Preheat oven to 425°F.

Lightly oil an 8-by-11-inch or similar baking dish or coat it with nonstick spray.

2.In a food processor, combine tomatoes, caponata and 1/2 teaspoon salt.

Pulse until coarsely chopped.

Season with pepper.

Set aside.

3.Wash and dry processor bowl.

Add cottage cheese; process until smooth.

Add artichokes, 1/4 cup Parmesan and remaining 1/2 teaspoon salt; pulse 2 to 3 times to coarsely chop artichokes.

Season with pepper.

4.Spread one-third of the tomato mixture over the bottom of the prepared dish.

Cover with 3 lasagna noodles.

Spread half the cottage cheese mixture over noodles.

Cover with 3 noodles.

Spoon on half the remaining tomato mixture and sprinkle with 1/4 cup Parmesan.

Cover with 4 noodles and remaining cottage cheese mixture.

Top with 4 noodles and remaining tomato mixture.

5.Cover dish with aluminum foil and bake for 25 minutes, or until bubbling.

Remove foil and sprinkle remaining 1/2 cup Parmesan over top.

Bake, uncovered, for 10 minutes, or until cheese has melted.

Let stand for 10 minutes before serving.

MAKES 6 SERVINGS.

385 calories per serving; 25 grams protein; 12 grams fat (4.

5 grams saturated fat); 43 grams carbohydrate; 1.

885 mg sodium; 20 mg cholesterol; 5 grams fiber.

Cooks Comments and Tips