Vegetarian Artichoke Lasagne

Vegetarian Artichoke Lasagna with Kirkland Sonoma Chardonnay

Vegetarian Artichoke Lasagna with Kirkland Sonoma Chardonnay

This vegetarian lasagne is not only my favorite vegetarian lasagne, but my favorite lasagne overall.  Even my husband who really likes a traditional Italian ground beef based recipe really likes this dish.  It’s low in calories and saturated fats (only the mozzarella cheese is “bad”) so you can eat seconds without feeling guilty!

The lasagne has a lovely lightly roasted vegetable flavor and goes really nicely with a bottle of Kirkland Sonoma Chardonnay.  It is available in Canada for about $11 per bottle, is crisp with light oak flavors and has a light buttery finish.  It compares to other $25-30 Chardonnays from Napa, so its a real steal.

Vegetarian Artichoke Lasagna
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Cuisine: Italian
Serves: 6

Ingredients
  • 4 cups of mushroom, sliced
  • ½ onion, chopped
  • ½ leek, sliced (mostly the white of the leek)
  • 1 large zucchini, half moon slices
  • ½ small eggplant, cubed
  • 3 cups of marinated artichoke hearts (optionally rinsed if the vinegar taste is too strong for you)
  • 4 cups of spinach
  • 3 tablespoons Kirkland olive oil
  • 20 Roma tomatoes, chopped
  • 2 garlic cloves
  • 14 whole wheat lasagna noodles (use rice/quinoa noodles for GF option)
  • 4 cups shredded mozzarella cheese
  • ½ teaspoon dried oregano
  • Kirkland salt and pepper

Instructions
  1. Pre-heat oven to 400F
  2. Boil water and pre-cook lasagna noodles according to instructions. Drain and put aside.
  3. Over medium heat, warm a large pan and then add 1 & ½ tablespoons olive oil.
  4. Add onion and leek and fry for 5 minutes, then add eggplant, zucchini, mushrooms and fry until the vegetables become soft. Once done turn to low heat to keep warm.
  5. Meanwhile warm the remaining olive oil in a another pan and add sliced garlic and fry for 1 minute. Add the chopped tomatoes, oregano and salt and pepper to taste.
  6. Cook for approximately 10 minutes until the sauce reaches a good consistency with no obvious tomato chunks.
  7. When the sauce is ready, take about ¼ of the sauce and add to the pan containing the vegetables. Add the artichokes, spinach, salt and pepper to taste. Stir and allow to cook 1 minute on low then turn off the heat.
  8. Now we’re ready to make the lasagne. In a deep oven proof lasagna dish, put a thin layer of tomato sauce, then a layer of noodles.
  9. On top of the noodles put another thin layer of tomato sauce, then a layer of vegetables and a little bit of the cheese. (approx ¼ of the total cheese)
  10. Repeat by adding another layer of noodles, tomato sauce, vegetables and ¼ of the cheese
  11. For the last layer, add noodles, tomato sauce vegetables and the remaining ½ of the cheese.
  12. Place the lasagne in the oven and bake for 30-35 minutes or until the cheese is nicely browned.