Artichoke Lasagna

By Janes_kitchen

Ingredients

• SAUCE:
• 2 sm. jars marinate artichoke hearts
• 8 oz lasagna noodles
• 1/4 C butter
• 2 TBL grated onion
• 1/4 C flour
• 1 tsp salt
• 1/2 tsp white pepper
• diced garlic
• 1 1/2 tsp instant chicken bouillon
• 1 cup half & half
• 1 C milk
• FILLING:
• 2 C ricotta cheese
• 1/2 C grated parmesan cheese
• 2 eggs, slightly beaten
• 1 1/2 C shredded cheddar cheese
• 1/2 tsp basil
• 1/2 tsp garlic powder

Details

Servings 6

Preparation

Step 1

drain & rinse artichoke hearts & cut
large pieces in half or thirds
set aside

cook lasagna noodles as directed (or use
no boil ones)

SAUCE:
melt butter over low heat
add onion - saute until tender
add garlic - sauted a little longer
blend in flour, S & P & bouillon
cook stirring constantly, until it
bubbles for 2 min
remove from heat

meanwhile, heat 1/2 & 1/2 and milk almost
to boiling
pour all at once into sauce, stirring
constantly
boil & stir 1 min
cover
set aside

FILLING:
beat ricotta cheese until smooth
stir in eggs & 1/4 C parmesan cheese
stir in basil & garlic powder
combine w/ partly cooled sauce

TO ASSEMBLE:
place abt. 1/3 of cooked noodles in
bottom of buttered 9"x13" baking
pan
spread 1/3 of sauce & 1/2 of artichokes
sprinkle w/ 12 of cheddar cheese

repeat

top w/ third layer of lasagna &
remaining 1/3 of sauce

sprinkle w/ remaining 1/4 parmesan

bake 45 min @ 350
abt. 10 min longer if chilled

grate fresh parmesan on top before
serving

may be fefrig. overnight if covered