Avocado-Vegetable Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 (15-ounce) containers ricotta cheese |
2 (6-ounce) packages shredded italian cheese blend |
3 large eggs |
1/4 cup chopped fresh basil |
1/4 teaspoon ground red pepper |
1 teaspoon salt, divided |
1 teaspoon freshly ground black pepper, divided |
1 (6-ounce) jar oil-packed artichoke hearts |
3 large genuine california avocados, peeled and chopped |
4 green onions, sliced |
2 tablespoons butter or margarine |
2 garlic cloves, minced |
2 tablespoons all-purpose flour |
2 cups whipping cream |
1 1/2 cups shredded parmesan cheese, divided |
12 lasagna noodles, cooked |
Directions:
1. Stir together first 5 ingredients, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
2. Drain artichoke hearts, reserving oil. Coarsely chop artichokes. Stir together artichoke, reserved oil, chopped avocado, green onions, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside.
3. Melt butter in a medium saucepan over medium-high heat; add garlic, and sauté 1 minute. Add flour, whisking until blended; cook, whisking constantly, 1 minute. Gradually whisk in whipping cream. Cook, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Stir in 1 cup Parmesan cheese.
4. Layer one-third of noodles, half of ricotta cheese mixture, 1/2 cup cream sauce, and half of avocado mixture into a lightly greased 13- x 9-inch baking dish.
5. Repeat layers once, ending with remaining noodles and remaining cream sauce. Sprinkle with remaining 1/2 cup Parmesan cheese.
6. Bake, covered, at 400° for 40 minutes. Uncover and bake 5 more minutes or until lightly browned. Let stand 15 minutes.
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