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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