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Ingredients
- 16 ounce sliced black olives rinsed and liquid removed
- 3 x Habanero chiles stems removed, chopped
- 1/2 c. white wine
- 1 Tbsp. extra virgin olive oil
- 1 c. minced onions
- 1/4 c. chopped carrots
- 1/2 c. finely minced celery
- 3 x cloves garlic chopped
- 28 ounce crushed tomatoes
- 8 ounce tomato paste
- 2 Tbsp. dry basil
- 2 tsp dry oregano
- 1 x bay leaf
- 1/4 c. minced parsley
- 1/2 tsp rosemary crushed
- 1 tsp sugar
- 1 Tbsp. balsamic vinegar
- 3 c. vegetable stock
- 1 lb lasagna noodles you will not need this much
- 2 can quartered artichoke hearts rinsed, liquid removed and sliced
- 10 ounce frzn minced spinach thawed and liquid removed
- 1 lb ricotta cheese
- 1 c. grated parmesan cheese
- 1 1/2 c. shredded mozzarella cheese
Directions
- Combine the black olives and the habanero chiles in a glass jar with the white wine. Place the jar in the refrigerator for 3 days and, once a day, turn the jar upside down and shake gently.
- In a large heavy saucepan heat the extra virgin olive oil. Add in the onion, carrots, celery and garlic, and saute/fry for 2 min. Then add in the tomatoes and the tomato paste, and mix thoroughly.
- Bring the tomato mix to a low boil and add in the basil, oregano, bay leaf, parsley, rosemary, sugar, balsamic vinegar, and 1 c. of the stock. (Reserve the second c. of stock to use for thinning later in the cooking). Cover and simmer for at least 1 hour, stirring occasionally. If the mix becomes too thick, thin with the reserved stock.
- Remove the bay leaf from the tomato sauce and throw away. Add in remaining stock and the olive/habanero/wine mix and stir well. Spread 1/2 c. of the tomato sauce mix in a 13 X 9 inch baking dish. Mix the ricotta cheese and parmesan cheese together and spread onto the dry lasagne noodles (as you use them is easiest). Place the noodles on top of the tomato mix to cover the bottom of the pan. Top the noodles with 1/2 of the artichoke hearts and 1/2 of the minced spinach. Sprinkle with 1/2 of the mozzarella cheese and top with 1/2 of the tomato sauce mix.
- Repeat with another layer of noodles with ricotta, artichokes and spinach. Top with remaining ricotta cheese and tomato sauce mix. Then top with the remaining mozzarella cheese. Add in about 2-4 ounces water down the sides of the lasagne.
- Spray a piece of foil with nonstick spray and cover the pan tightly. Bake at 350 degrees for 1 hour. Remove the foil and continue to cook for another 15 min or possibly till cheese is nicely browned.
- Can also be made ahead: cover and chill to bake later. Allow an extra 20 - 30 min baking time.
- NOTES : This is really good and spicy if you use habaneros!
- EEEEEEIf you cannot find habaneros, you can substitute any warm chile
- (just triple or possibly quadruple the amount!)
- EEEEEEThis needs to be started 3 days in advance.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 498g | |
| Recipe makes 8 servings | |
| Calories 1019 | |
| Calories from Fat 660 | 65% |
| Total Fat 73.57g | 92% |
| Saturated Fat 16.56g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 985mg | 41% |
| Potassium 998mg | 29% |
| Total Carbs 62.85g | 17% |
| Dietary Fiber 6.5g | 22% |
| Sugars 10.73g | 7% |
| Protein 27.7g | 44% |
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