Lasagna with Eggs, Artichokes and Mushrooms

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Ingredients

Serves
6
-
+
Conversion
Metric
Imperial
9 lasagna noodles
2 tbsp olive oil
3 cup white mushrooms, sliced
1/4 cup fresh parsley, chopped
4 canned artichoke hearts, sliced
to taste salt and pepper
2 3/4 cup tomato sauce
8 egg hard-cooked, peeled and thinly sliced
2 3/4 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
Nutritional Facts
Amount Per Serving
401 Calories
Protein
30.1g
Fat
16.3g
Carbohydrate
36.8g

Directions

  1. Cook lasagna noodles according to package directions. Heat oil in large skillet. Add mushrooms and cook, stirring, until golden brown. Add parsley and cook for 1 minute. Add artichoke hearts; season with salt and pepper. Set aside.
  2. Preheat oven to 180° C (350°F).
  3. Spread 1 cup (250 mL) tomato sauce in bottom of  a 13 x 9 x 2 inch (33 x 23 x 5 cm) baking pan. Arrange 3 lasagna noodles, side by side, over tomato sauce. Top with half of the artichoke and mushroom mixture. Layer half of the egg slices over the top. Sprinkle with 1 cup (250 mL) mozzarella cheese and one third of the parmesan cheese. Repeat layers beginning with tomato sauce and finishing with parmesan cheese. Top with three remaining noodles. Spread with remaining tomato sauce and sprinkle with remaining mozzarella and parmesan cheese.
  4. Bake until cheese is melted and bubbly, about 30 minutes. Let stand for 10 minutes before serving.