Lasagna With Artichoke Hearts & Chick Peas

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Lasagna With Artichoke Hearts & Chick Peas

jewish

1 x no ingredients

1 or 2 Large Onions 4 fresh garlic cloves olive oil 16 oz large curd cottage cheese 15 oz riccata cheese lasagna noodles 32 oz spaghetti sauce,Garlic/herb 16 oz zucchini can, (in tomato sauce) 15 oz chick peas (can) 15 oz artichoke hearts (can) fresh pepper In skillet add oil, diced onion and fresh garlic. Cook until brown. Add Zucchini can, cook until dry. Add chick peas (can) w/1/3 liquid, cook until dry. Add fresh pepper. Start pasta, do not overcook! Blend large curd cottage cheese and riccata cheese. Spray Lasagna pan W/Pam. Add thin layer of spaghetti sauce. Add layer of Lasagna noodles. Next add blended cheeses and material blended in skillet. Next layer add another layer of pasta noodles. On top of noodles add artichoke hearts (can) and surround with remaining cheeses. Cook on slow temp. for 1.5 hours.