Skip to main content
  1. Leisure
  2. Food & Drink
  3. Food & Recipes

Vegetarian 'chicken' and artichoke lasagna

See also

Looking for a vegetarian entrée that will keep the meat-eaters happy? Lasagna made with faux chicken strips, artichokes and mushrooms provides the flavor and texture to please everyone.

More Photos

Artichoke is low in calories and fat, high in fiber and a good source of B vitamins, folic acid and vitamin C, and one of the few vegetable sources of vitamin K. Artichoke is rich in minerals such as copper, calcium, potassium, iron, manganese and phosphorus, and contains several important anti-oxidants to control free radicals which can contribute to disease processes.

Many of these ingredients can be found at the 2nd Street Market. Garber Farms has a couple of different kinds of mushrooms available now, and you can pick up some onions while you are there. Thacker's Gourmet Mushrooms is at the Oakwood farm market every Saturday from 9-1, and offers great mushrooms and recipes! Cheeses are available at Blue Jacket Dairy and at The Spice Rack, and Hydrogrowers has some very nice olive oils at their table.

While Meijer seems to have ceased carrying the Morningstar Chik’n Meal Starter, Kroger now has their own brand of vegetarian ‘chicken’ grilling strips (usually located in a freezer case located well away from the Morningstar items).

This is a quick and easy, versatile recipe for a vegetarian ‘chicken’ lasagna. To use fresh artichokes for this recipe, get about eight artichokes, microwave them for about 5 to 7 minutes on high, peel off the outer leaves and remove the artichoke hearts. Quarter the artichoke hearts.

The rest of us lazy people will just buy a can of artichoke hearts and some of those Barilla lasagna noodles which need no pre-cooking.

‘Chicken’ and artichoke lasagna

  • 8 oz cooked lasagna noodles
  • 2 c (8 oz) fresh mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 3 T butter or olive oil or combination of the two
  • 2-3 cups faux chicken
  • 1 can artichoke quarters, drained
  • 4 oz mushrooms, chopped coarsely
  • 1/2 cup chopped onion
  • 2 cans cream of mushroom soup
  • 1/2 cup milk
  • 1 1/2 cup cottage cheese

Cook noodles according to package directions (unless you are using the Barilla noodles that need no pre-cooking). In a small bowl, mix the Mozzarella and Parmesan cheeses and set aside. In large skillet, add butter or oil, the faux chicken strips, the mushrooms and onions; sauté until the mushrooms and onions until tender. Add the artichoke hearts. In a medium mixing bowl, mix the soup, milk, and cottage cheese and add to the sautéed mixture and stir completely.

Put noodles on the bottom of the pan; add a layer of mushroom mixture and layer of cheese. Repeat twice, ending with cheese on top.

Bake at 350 degrees for forty minutes or so, until the cheese is melted and lasagna is completely heated through.

-------------------------------------------

Subscribe!

To receive email notifications when my new articles post to the Dayton Farm Market Examiner page please use the "Subscribe to Email" link (under the headline, above), or follow me on Twitter to receive notification of all of my articles.

Advertisement