Lasagna with Eggs, Artichokes and Mushrooms
Serves
8
Prep Time
25 min
Cook Time
30 min
Print Recipe
Ingredients
- 9 lasagna noodles
- 2 tbsp (30 mL) olive oil
- 3 cups (750 mL) sliced white mushrooms
- ¼ cup (60 mL) chopped fresh parsley
- 4 canned artichoke hearts, sliced
- 2 ¾ cups (690 mL) tomato or pasta sauce
- 8 hard boiled eggs, peeled and thinly sliced
- 2 ¾ cups (690 mL) shredded part skim mozzarella cheese
- ¼ cup (60 mL) grated Parmesan cheese
Instructions
- Step 1
Preheat oven to 350°F (180°C).
- Step 2
Cook lasagna noodles according to package directions.
- Step 3
Meanwhile, heat oil in large skillet. Add mushrooms and cook, stirring, until softened and golden brown. Add parsley and cook for 1 minute. Stir in artichoke hearts. Set aside.
- Step 4
Spread 1 cup (250 mL) tomato sauce in bottom of 13 x 9-inch (33 x 23 cm) baking pan. Drain lasagna noodles; arrange 3 noodles, side by side, over tomato sauce. Top with half of artichoke and mushroom mixture. Layer half of egg slices over top. Sprinkle 1 cup (250 mL) mozzarella cheese and 1 tbsp (15 mL) Parmesan cheese over top. Repeat layers beginning with tomato sauce and finishing with Parmesan cheese. Top with 3 remaining noodles. Spread remaining tomato sauce over noodles. Sprinkle remaining cheeses over sauce.
- Step 5
Bake in preheated 350°F (180°C) oven until cheese is melted and bubbly, about 30 minutes. Let stand for 10 minutes before serving.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 297 |
| Fat | 15 g |
| Saturated Fat | 6 g |
| Trans Fat | 0 g |
| Carbohydrate | 20 g |
| Fibre | 2 g |
| Sugars | 7 g |
| Protein | 21 g |
| Sodium | 672 mg |