Creamy Artichoke Lasagna

Total Time: 1 hr 35 mins Preparation Time: 35 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 3 cups water
• 1/4 cup lemon juice
• 15 fresh baby artichokes
• 9 dried lasagna noodles
• 3 tablespoons olive oil, divided
• 1/2 cup pine nuts
• 4 garlic cloves, minced
• 1 (15 ounce) carton ricotta cheese
• 1 cup finely shredded parmesan cheese (4 ounces)
• 1 cup fresh basil, snipped
• 1 egg
• 3/4 teaspoon 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.)

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 in a small bowl, combine mozzarella cheese and the remaining 1/2 cup parmesan cheese.
• 5 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.
• 6 bake, uncovered, for 35 to 40 minutes until edges are bubbly and top is lightly browned. let stand for 15 minutes before serving.