Artichoke Lasagna

By Bostoncook

Ingredients

• 12 ounces lasagna noodle
• 3 cups 1% low-fat milk
• 1/3 cup flour
• 3 tablespoons neufchatel cheese
• 1 cup parmesan cheese
• 1 teaspoon thyme
• 2 teaspoons lemon juice
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons olive oil
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped carrot
• 2 cloves garlic, minced
• 18 ounces frozen artichoke hearts, thawed and chopped
• 1 teaspoon flour
• 1/2 cup chicken broth

Preparation

Step 1

1. Cook pasta. Drain and rinse.

2. Heat 2 1/2 cups milk. Whisk 1/2 cup into flour. Whisk back into rest of milk. Cook and stir until thickened.

3. Add cheese, half of parmesan, thyme-s&p.

4. Saute onion and carrot in oil 5 minutes. Add garlic. Saute 1 min. Add artichokes. Sprinkle with flour. Add broth. Cook 3 mins. Season.

5. Heat oven to 400.

6. Spray 9x13" dish. Layer: 1/2 c. cheese sauce, noo\dles, half of artichokes, 1/2 c. sauce, noodles, 1/2 c. sauce, noodles, artichokes, 1/2 c. sauce, noodles, sauce. Top with rest of cheese.

7. Cover and bake 30 minutes. Uncover and bake 15 minutes. Let stand 10 minutes.

Notes: Good dinner party dish - pesto would be a good addition.