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Add a photoServings: 12
Ingredients
- 1 pkt lasagna noodles (1 lb.)
- 1 bn fresh asparagus (1 1/4-1 1/2 lbs.)
- 1 jar basil-garlic pesto (8 ounce.)
- 2 can artichoke bottoms (14 ounce. each) diced
- 16 ounce mozzarella and parmesan cheese shredded
- 15 ounce ricotta cheese
- 15 ounce cottage cheese
- 1/2 c. diced pimiento olives Salt and pepper to taste Italian seasoning to taste
Directions
- Cook noodles till tender. Rinse and drain in a colander and set aside. Remove tough end of asparagus and throw away. Cut remainder into 1-inch pcs. Boil till al dente (cooked, but still hard), drain and reserve. In 10x10-inch lasagna dish begin layering with noodles. Spread 1/3 pesto on noodles then 1/2 of asparagus and 1/2 of the artichokes and olives. Season to taste with salt, pepper and Italian seasoning. Top with 1/3of the ricotta and cottage cheeses and 1/3 of the shredded cheeses. Repeat. Top last layer of noodles with pesto and last 1/3 of ricotta and other cheeses. Cover and bake 30 min at 375 degrees. Uncover and bake an additional 15 min. Remove from oven and allow to set at least 15 min before slicing.
- Bob Says: Makes a nice, neat side to any meal. Can be assembled a day ahead.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 12 servings | |
| Calories 205 | |
| Calories from Fat 121 | 59% |
| Total Fat 13.68g | 17% |
| Saturated Fat 7.93g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 403mg | 17% |
| Potassium 118mg | 3% |
| Total Carbs 3.7g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.55g | 1% |
| Protein 16.46g | 26% |
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