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CREAMY ARTICHOKE LASAGNA

 

Texas Tables
Junior League of North Harris & South Montgomery Counties TX
Serves 12

INGREDIENTS

    Creamy Basil Cheese Sauce
    • 1 cup chicken broth
    • 1/4 cup all-purpose flour
    • 1 tablespoon olive oil
    • 1 garlic clove, minced
    • 2 cups cream
    • 1/2 cup loosely packed fresh basil, chiffonade
    • 3/4 cup (3 ounces) finely shredded Parmesan cheese
    • Salt and pepper to taste

    Artichoke Lasagna
    • 2 tablespoons olive oil
    • 2 cups finely chopped yellow onions
    • 3 (any size) cans artichokes, drained
    • 1/2 cup pine nuts, toasted
    • 3 garlic cloves, minced
    • 3 cups ricotta cheese
    • 1/2 cup loosely packed fresh basil, chiffonade
    • 1 egg, beaten
    • 1½ teaspoons salt
    • 2 cups (8 ounces) shredded mozzarella cheese
    • 3/4 cup (3 ounces) finely shredded Parmesan cheese
    • 16 ounces lasagna noodles
    • 1/4 cup pine nuts, toasted
     

DIRECTIONS

Preheat the oven to 350 degrees.

For the sauce, pour the broth into a bowl. Add the flour gradually, stirring constantly until blended. Heat the olive oil in a saucepan over medium heat. Add the garlic and cook until the garlic is tender but not brown. Stir in the flour mixture and cream. Cook until the mixture is thickened and bubbly. Remove from the heat. Stir in the basil and cheese.

Season with salt and pepper.

For the lasagna, heat the olive oil in a saute pan over medium heat. Add the onions and saute until tender. Stir in the artichokes, 1/2 cup pine nuts and the garlic. Cook for 8 to 10 minutes or until the artichokes are tender, stirring frequently. Combine the artichoke mixture, ricotta cheese, basil, egg and salt in a bowl and mix well. Mix the mozzarella cheese and Parmesan cheese in a bowl.

Spread about 1 cup of the sauce over the bottom of an ungreased shallow 3-quart baking dish. Layer with one-fourth of the noodles, half the artichoke mixture, one-third of the remaining noodles and half the remaining sauce. Sprinkle with half the mozzarella cheese mixture. Layer with half the remaining noodles, the remaining artichoke mixture and half the remaining sauce. Top with the remaining noodles, remaining sauce and remaining mozzarella cheese mixture.

Spray one side of a sheet of foil with nonstick cooking spray. Place the foil sprayed side down over the lasagna to prevent the cheese from sticking to the foil. Bake for 30 to 40 minutes. Remove the foil and bake for 10 minutes or until the edges are bubbly and the top is light brown. Sprinkle with 1/4 cup pine nuts. Let stand for 15 minutes before serving.

 

 

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