Preheat oven 450°F
Heat 2 tbsp olive oil in a large skillet over medium heat.
Add peppers and onion and saute for 10 minutes until onion
is caramelized. Add artichokes and set aside.
Melt 2 tsp. Vermont Cultured Butter Lightly Salted in a medium
sized heavy saucepan over medium heat. Mix in the Vermont
Mascarpone, Parmesan, Fontina cubes and simmer until mixture
becomes creamy. Add crushed tomatoes and season with salt
and pepper.
Cook lasagna noodles in boiling water with 1 tbsp olive
oil for 3 minutes. Dry noodles on a paper towel.
Spread 2 tsp Vermont Cultured Butter Lightly Salted in a
glass baking dish. Next place a layer of noodles and spread
with 1/2 of the cheese and tomato mixture. Add another layer
of noodles and spread with the vegetable mixture. Cover
with the remaining noodles and top with the cheese and tomato
mixture.
Bake approximately 15 minutes until golden on top.
Add fresh basil leaf for garnish
on each serving.
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- 3 tbsp olive oil
- 1 green pepper, minced
- 1 red pepper, minced
- 1 onion, minced
- 2 (8 oz) packages artichoke hearts, thawed, coarsely chopped
- 4 tsp Vermont Cultured Butter Lightly Salted
- 1 (8 oz) container Vermont Mascarpone
- 1 cup fresly grated Parmesan cheese
- 1 cup Fontina cheese, cut in small cubes
- Salt, pepper
- 2 tomatoes, seeds removed and crushed
- 1 (9 oz) package lasagna noodles
- 6 basil leaves to garnish
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