Artichokes Lasagne

Ingredients:

• 3 medium California artichokes
• 1 pound ground turkey
• 1 cup chopped onion
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 can (14 ounces) ready-cut peeled tomatoes
• 1 teaspoon EACH rosemary and basil, crushed
• Salt and pepper to taste
• 12 lasagna noodles, cooked and drained
• 1 cup ricotta cheese OR small curd cottage cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese

Preparation:

Cut stems close to artichoke bottoms. Cut 1/4 to 1/3 off top of each artichoke. Bend back outer petals of each artichoke until they snap off easily near base. Edible portion of petals should remain on artichoke bottoms. Continue to snap off and discard petals until central core of pale green petals is reached. Trim outer dark green layer from artichokes. Cut artichokes in half lengthwise. Cut out center petals and fuzzy centers. Slice artichokes 1/2-inch thick lengthwise.

In large skillet, sauti ground turkey, onion and garlic in olive oil. Stir in artichokes and cook until crisp-tender. Stir in tomatoes, rosemary, basil, salt and pepper; simmer 5 minutes. Layer 4 noodles in bottom of ovenproof 9-inch square baking dish. Spread 1/2 cup ricotta over noodles; layer 1/2 of artichoke mixture over cheese and sprinkle with 1/4 cup Parmesan cheese. Repeat layering; top with remaining noodles. Sprinkle mozzarella evenly over top. Bake at 375mF for 30 minutes or until thoroughly heated. Makes 9 servings.

To Microwave: Prepare as directed above, arranging in microwave-safe baking dish. Microwave at MEDIUM-HIGH (70%) 10 to 15 minutes or until thoroughly heated.