Here’s to a lack of ingredients and creative thinking!  A new recipe was created because of this combination… Hope you like it as much as we do…

Ingredients:

• 12 GF lasagna noodles
• 2 cups ricotta cheese
• 2 cans (13 oz) artichoke hearts, rinsed, fully drained and finely chopped
• 1/2 cup parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 cloves garlic (1 tsp crushed garlic)
• 1 large egg
• 1/2 tsp italian seasoning (or more to taste)
• 1/2 tsp. garlic salt
• 4 cups (2 jars) pasta sauce

Directions:

• Boil noodles for 10 minutes, carefully rinse and drain noodles
• Set noodles side by side on tin foil or parchment paper to cool
• Preheat oven to 350 degrees
• Mix together all above ingredients except pasta sauce to make filling mixture
• Spray pan with Pam cooking spray
• Divide filling mixture roughly into thirds
• Pour half a jar of pasta sauce onto the bottom of a 9×13 baking dish
• Put 3 noodles on top of sauce for your bottom layer
• Spoon 1st third of mixture onto noodles and spread around evenly, followed by 1/4 jar of sauce on top
• Put a second layer of 3 noodles on top of that and spread the 2nd third of the filling mixture evenly on top, followed by 1/4 jar of sauce on top (that will use up your first jar of sauce)
• Put third layer of noodles on top of that and spread the 3rd third of the mixture evenly on top, followed by 1/2 jar of sauce on top
• Put fourth layer of noodles on top, cover them & all noodle edges up with remaining 1/2 jar of pasta sauce, plus sprinkle some parmesan cheese on top
• Cover with foil and bake for 35 minutes, then uncover and bake another 5 minutes
• Allow time for it to cool and firm up before cutting
• Even better if you can make it the day ahead…the flavors of any lasagna seem to mesh even better when you put it in the fridge for a day. Leftovers are awesome, too, and can easily be frozen and re-thawed for a busy night.  Enjoy!