Ingredients:
- 4-6 DIVINA Roasted Red Peppers, sliced
- 1 cup DIVINA Artichoke Quarters Marinated with Herbs
- 1 lb Lasagna noodles (whole wheat or chickpea), cooked
- 15 oz Ricotta
- 1 cup Parmesan, grated
- 2 Large eggs, beaten
- 1 tbsp Fresh oregano, chopped
- 2 cups Marinara sauce
- 2 1/2 cups Mozzarella, shredded
- Extra virgin olive oil
Directions:
- Preheat oven to 350° F
- In a bowl, mix ricotta, ½ c parmesan, egg, and oregano
- To assemble, coat the bottom of a 13” x 9” baking pan with a thin layer of marinara sauce
- Arrange 4 noodles in the bottom of the pan, slightly overlapping each
- Arrange half of the peppers and artichokes on top of the first layer of noodles
- Spread half of the ricotta mixture over top and carefully spread out to the edges
- Sprinkle with 1 cup of mozzarella followed by a 1/3rd of marinara sauce
- Repeat with noodles, peppers & artichokes, cheeses, and sauce
- Top with additional layer of noodles, remaining sauce, and sprinkle with remaining parmesan and mozzarella cheeses
- Bake for 1 hour
- Rest for 30 minutes before slicing
