Deconstructed Pesto And Artichoke Lasagna

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 9
• 1 (9 ounce) box no-boil lasagna noodles
• 2 (14 1/2 ounce) cans artichoke hearts, roughly chopped
• 1/2 cup pine nuts
• 6 garlic cloves, minced
• 1 (15 ounce) container ricotta cheese
• 1 cup parmesan cheese
• 3 ounces fresh basil, cut chiffonade
• 1 egg
• 1 1/2 teaspoons salt
• 1 cup broth (chicken or vegetable)
• 1/4 cup all-purpose flour
• 2 cups half-and-half
• 1/2-1 cup milk
• 1 cup shredded mozzarella cheese

Recipe

• 1 mix the artichoke hearts, pine nuts, half the garlic, ricotta, half the parmesan, half the basil, egg, and salt together.
• 2 whisk the broth and the flour together, then add the half-and-half. cook in a saucepan over medium heat until it starts to thicken, then turn off the heat and add the remainder of the basil and garlic.
• 3 spread 1 cup of the sauce in the bottom of a greased 9x13x2 pan.
• 4 put 3 or 4 lasagna noodles on top of the sauce.
• 5 spread 1/3 of the artichoke mixture on top, and top with 1/4 of the remaining sauce.
• 6 top with 3 or 4 lasagna noodles and continue making layers--there should be 3 layers of artichokes and sauce.
• 7 top with the final lasagna noodles and the remainder of the sauce. press gently on the top with a spatula to compress the layers.
• 8 pour the milk on top to just cover the top noodles.
• 9 sprinkle the remaining parmesan and the mozzerella on top.
• 10 cover and refrigerate for at least one hour (this helps a lot with the no boil noodles).
• 11 put the dish in a cold oven and set the oven to 350 degrees f.
• 12 bake for 45 to 60 minutes, until the top is lightly browned and the sides are bubbly.