Erin Gleeson

Mini Artichoke Lasagnas

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Preparation info

  • Difficulty

    Easy

  • Makes

    4

Appears in

The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

  • About

On a fun night out in Madrid, Jonathan and I stopped into a few different tapas bars in the hip and bustling neighborhood of La Latina. At one, we sat at the bar and ordered several dishes, one of which was a ramekin-sized artichoke lasagna. I hadn’t seen this on menus before and thought it was such a tasty and filling snack to have with a drink.

Ingredients

You’ll need

  • 1 c (240 ml) marinara sauce
  • 6 oz (170 g) fresh mozzarella, sliced
  • 4 T chopped marinated artichoke hearts
  • 4 strips of no-boil lasagna noodles, broken into pieces
  • ½ c (50 g) grated Parmesan

Method

Put a spoonful of marinara in the bottom of each of 4 (3½-in/9-cm) ramekins, then layer all other ingredients except the Parmesan, which goes on top. Try to give each ramekin 5 layers of noodles & always make sure some sauce is covering the noodles.

Bake at 375°F (190°C) for 25-30 min

Cool a bit before serving & top each with fresh basil, salt & pepper.

© 2019 All rights reserved. Published by Abrams Books.

Photos