Simple Artichoke Tomato Lasagna Recipe

Name: Simple Artichoke Tomato Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 whole Dry Lasagna Noodles; 1 whole Small Onion, Diced; 1 whole Small Carrot, Diced; 1 whole Small Stalk Celery, Diced; 1 dash Olive Oil; 2 cloves Garlic, Minced Or Pressed; 1 can (14 Oz. Can) Diced Tomatoes; 1 teaspoon Dried Basil; 1/2 teaspoons Dried Oregano; 1/2 teaspoons Sugar; 1 pinch Dried Red Pepper Flakes, To Taste; 1 can 14 Oz Can Quartered Artichoke Hearts, Drained; 1/2 cups Cream; 1 teaspoon Cornstarch, Mixed With 1 Tablespoon Water; 1 dash Salt; 1 dash Black Pepper; 1 cup Shredded Parmesan Cheese

Servings: persons

5 whole Dry Lasagna Noodles
1 whole Small Onion, Diced
1 whole Small Carrot, Diced
1 whole Small Stalk Celery, Diced
1 dash Olive Oil
2 cloves Garlic, Minced Or Pressed
1 can (14 Oz. Can) Diced Tomatoes
1 teaspoon Dried Basil
1/2 teaspoons Dried Oregano
1/2 teaspoons Sugar
1 pinch Dried Red Pepper Flakes, To Taste
1 can 14 Oz Can Quartered Artichoke Hearts, Drained
1/2 cups Cream
1 teaspoon Cornstarch, Mixed With 1 Tablespoon Water
1 dash Salt
1 dash Black Pepper
1 cup Shredded Parmesan Cheese

1
Preheat oven to 350 degrees F. Cook lasagna noodles according to package directions, rinse in cold water and set aside.
2
In a large frying pan saute the onion, carrot and celery in a little olive oil until translucent and starting to brown.
3
Add the garlic and saute another minute or two.
4
Add the tomatoes (with juice), the basil, oregano, sugar, red pepper flakes and simmer for a few minutes or until most of the tomato juice has evaporated.
5
Add the artichoke hearts and break them up with a spoon if you wish.
6
Add the cream and bring back to a simmer.
7
Add the corn starch mixture to thicken the sauce, cook another minute or so, taste and season with salt and lots of black pepper.
8
Lightly oil the bottom of an 8 x 8 casserole dish.
9
Cut the lasagna noodles in half across the center.
10
Lay 3 half noodles slightly overlapping across the bottom on the dish.
11
Cover with 1/3 of the sauce mixture and 1/3 of parmesan cheese.
12
Repeat the layers 2 more times, ending with the sauce and parmesan on top.
13
You will have one piece of noodle left over.
14
Bake for 20 to 30 minutes or until lightly browned and bubbly.
15
Makes four 4-inch square servings.
16
Note: the sauce or lasagna can easily be made ahead and refrigerated.

964

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 5 whole Dry Lasagna Noodles, 1 whole Small Onion, Diced, 1 whole Small Carrot, Diced, 1 whole Small Stalk Celery, Diced, and more.

Yes, Simple Artichoke Tomato Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Simple Artichoke Tomato Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions