Another Lasagne
After seeing my lasagna story, Karen Kooken sent in another idea, unlike any of the recipes I published.
This one features artichokes. It also calls for caponata, which is a piquant eggplant relish, usually with olives, anchovies, capers and more.
Caponata is available in some gourmet shops. Kooken has bought the the vegetable caviar, or cowboy caviar, at The Golden Apple on Robinhood Road and used that. Another substitute is to saute some diced eggplant and mix it with tapenade and, if desired, a little sugar to taste.
Artichoke Lasagne
2 14½-oz cans diced tomatoes with garlic and onion, undrained
1 7½-oz. can caponata (eggplant appetizer, see note)
1 teaspoon salt
Freshly ground black pepper to taste
1 16 -oz. container low-fat cottage cheese
2 6-oz. jars marinated artichoke hearts, well drained
1 cup freshly grated Parmesan cheese
1 8-oz. package no-boil lasagna noodles (sometimes takes more than 8 oz)
1. Preheat oven to 425 degrees. Lightly oil an 8-by-11 inch or similar baking dish or coat it with nonstick spray.
2. In a food processor, combine tomatoes, caponata and ½ teaspoon salt. Pulse until coarsely chopped. Season with pepper. Set aside.
3. Wash and dry processor bowl. Add cottage cheese; process until smooth. Add artichokes, ¼ cup Parmesan and remaining ½ teaspoon salt; pulse 2 to 3 times to coarsely chop artichokes. Season with pepper.
4. Spread one-third of the tomato mixture over the bottom of the prepared dish. Cover with 3 lasagna noodles. Spread half the cottage cheese mixture over noodles. Cover with 3 noodles. Spoon on half the remaining tomato mixture and sprinkle with ¼ cup Parmesan. Cover with 4 noodles and remaining cottage cheese mixture. Top with 4 noodles and remaining tomato mixture.
5. Cover dish with aluminum foil and bake for 25 minutes, or until bubbling. Remove foil and sprinkle remaining ½ cup Parmesan over top. Bake, uncovered, for 10 minutes, or until cheese has melted. Let stand for 10 minutes before serving.
Makes 6 servings.
Recipe from Eating Well magazine, September 1997
• For the caponata Kooken uses a jar of Vegetable Caviar (sometimes called Cowboy Caviar) found at The Golden Apple. The 1st ingredient listed is eggplant andshe uses the whole 9-ounce jar.
