Artichoke and Zucchini Lasagna: A Warm Weather Spin

Name: Artichoke and Zucchini Lasagna: A Warm Weather Spin
Ingredients: 4 to 5 medium-size zucchini, 2 pounds total (or a combination of zucchini and yellow squash); 1 medium-size red onion, halved, thinly sliced; 6 to 8 large garlic cloves; 4 tablespoons extra virgin olive oil, divided; Salt; 1 bottle (32 ounces) tomato basil pasta sauce (OR one 24-ounce bottle tomato basil sauce plus 1 can (8 ounces) tomato sauce); Finely grated rind of 1 lemon; 1/2 teaspoon crushed red pepper flakes, optional; 1 carton (15 ounces) ricotta cheese; 1 tablespoon minced fresh basil or chives, or 1 1/2 teaspoons dried; 1 box (8 to 9 ounces) oven ready lasagna sheets (12 to 15 sheets); 1 package (12 ounces) frozen artichoke hearts, thawed, chopped or 1 can (14 ounces) artichoke hearts packed in water, well drained, chopped; Thinly sliced fresh basil

www.seniorsguide.com

Springtime artichoke and zucchini lasagna replaces heavy ingredients with roasted vegetables, such as zucchini, eggplant, or bell peppers.

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Aluminum foil

Ingredients

4 to 5 medium-size zucchini, 2 pounds total (or a combination of zucchini and yellow squash)
1 medium-size red onion, halved, thinly sliced
6 to 8 large garlic cloves
4 tablespoons extra virgin olive oil, divided
Salt
1 bottle (32 ounces) tomato basil pasta sauce (OR one 24-ounce bottle tomato basil sauce plus 1 can (8 ounces) tomato sauce)
Finely grated rind of 1 lemon
1/2 teaspoon crushed red pepper flakes, optional
1 carton (15 ounces) ricotta cheese
1 tablespoon minced fresh basil or chives, or 1 1/2 teaspoons dried
1 box (8 to 9 ounces) oven ready lasagna sheets (12 to 15 sheets)
1 package (12 ounces) frozen artichoke hearts, thawed, chopped or 1 can (14 ounces) artichoke hearts packed in water, well drained, chopped
Thinly sliced fresh basil