Creamy Artichoke Lasagna Recipe

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Ingredients:

Serving

3 cups water
1/4 cup lemon juice
15 fresh baby artichokes
9 dried lasagna noodles
3 tbsp olive oil, divided
1/2 cup pine nuts
4 garlic cloves, minced
1 (15 oz) carton ricotta cheese
1 cup finely shredded parmesan cheese (4 oz)
1 cup fresh basil, snipped
1 egg
3/4 tsp salt
1 cup vegetables or 1 cup chicken broth
1/4 cup all-purpose flour
2 cups half-and-half or 2 cups light cream
1 cup shredded mozzarella cheese (4 oz.)

Directions:

In a large bowl, combine the water and lemon juice; set aside. Cut off the base of each artichoke. Snap off outer leaves until you reach leaves that are yellow at the bottom. Cut off the top third of artichokes; quarter artichokes. Immediately place artichokes in water mixture to keep them from browning. Drain artichokes.
Meanwhile, preheat oven to 350 degrees. Cook noodles according to package directions; drain. Rinse with cold water; drain again. In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add artichokes, pine nuts, and half of the garlic. Cook for 8 to 10 minutes or until artichokes are tender, stirring frequently. Transfer to the large bowl. Stir in ricotta cheese, 1/2 cup of the Parmesan cheese, 1/2 cup of the basil, the egg and salt.
For sauce: In a small bowl or glass measure, combine broth and flour. In the large saucepan, heat the remaining 1 tablespoon oil over medium heat. Add the remaining garlic; cook and stir until garlic is tender but not brown. Stir in flour mixture and half-and-half. Cook and stir until mixture is thickened and bubbly. Remove from heat. Stir in the remaining 1/2 cup basil.
In a small bowl, combine mozzarella cheese and the remaining 1/2 cup Parmesan cheese.
To assemble, spread about 1 cup of the sauce over the bottom of an ungreased 3-quart shallow baking dish. Layer three of the cooked noodles in the dish. Spread with one-third of the artichoke mixture and one-third of the remaining sauce. Sprinkle with 1/2 cup of the mozzarella mixture. Repeat layering noodles, artichoke mixture, sauce, and mozzarella mixture two more times.
Bake, uncovered, for 35 to 40 minutes until edges are bubbly and top is lightly browned. Let stand for 15 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	283.49 Kcal (1187 kJ)
Calories from fat	140.79 Kcal
		% Daily Value*
Total Fat	15.64g	24%
Cholesterol	38.27mg	13%
Sodium	560.87mg	23%
Potassium	764.5mg	16%
Total Carbs	26g	9%
Sugars	2.18g	9%
Dietary Fiber	9.34g	37%
Protein	15.12g	30%
Vitamin C	24.3mg	40%
Iron	2.4mg	13%
Calcium	346.8mg	35%

Amount Per 100 g
Calories	87.39 Kcal (366 kJ)
Calories from fat	43.4 Kcal
		% Daily Value*
Total Fat	4.82g	24%
Cholesterol	11.8mg	13%
Sodium	172.89mg	23%
Potassium	235.65mg	16%
Total Carbs	8.01g	9%
Sugars	0.67g	9%
Dietary Fiber	2.88g	37%
Protein	4.66g	30%
Vitamin C	7.5mg	40%
Iron	0.7mg	13%
Calcium	106.9mg	35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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