Recipe - Lasagna With Artichoke Hearts And Chick Peas

1 or 2 Large Onions 4 fresh garlic cloves olive oil 16 ounce large curd
cottage cheese 15 ounce riccata cheese lasagna noodles 32 ounce spaghetti
sauce,Garlic/herb 16 ounce zucchini can, (in tomato sauce) 15 ounce chick peas
(can) 15 ounce artichoke hearts (can) fresh pepper

In skillet add oil, minced onion and fresh garlic. Cook until brown. Add
Zucchini can, cook until dry. Add chick peas (can) w/1/3 liquid, cook until
dry. Add fresh pepper. Start pasta, do not overcook! Blend large curd
cottage cheese and riccata cheese. Spray Lasagna pan W/Pam. Add thin layer
of spaghetti sauce. Add layer of Lasagna noodles. Next add blended cheeses
and material blended in skillet. Next layer add another layer of pasta
noodles. On top of noodles add artichoke hearts (can) and surround with
remaining cheeses. Cook on slow temp. for 1.5 hours.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini