Roasted Red Pepper and Artichoke Lasagna - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Foo
Preheat oven to 350°F In a bowl, mix ricotta, ½ cup Parmigiano Reggiano, egg, and oregano. To assemble, coat the bottom of a 13” x 9” baking pan with a thin lay
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Ingredients
- 15 ounces ricotta
- 1 cup Parmigiano Reggiano, grated, divided
- 2 large eggs, beaten
- 1 tablespoon fresh oregano, chopped
- 2 cups marinara sauce
- 1 pound lasagna noodles (whole wheat), cooked according to package directions
- 4-6 roasted red peppers, sliced
- 1 cup artichoke quarters
- 2 1/2 cups mozzarella, shredded, divided
- Extra-virgin olive oil
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