ARTICHOKE BASIL LASAGNE

By MizMelly

Ingredients

• 9 whole grain lasagne noodles
• 1 Tblsp olive oil
• 2 8 - 9 oz packages frozen artichoke hearts, thawed
• and drained
• 1/4 cup pine nuts
• 4 cloves of garlic
• 1 15 ounce container of light ricotta cheese
• 1 1/2 cups shredded low fat Italian cheese blend, or
• part skim mozzarella cheese (6 oz)
• 1 cup snipped fresh basil OR 4 tsp dried basil
• 1 egg
• 1/4 tsp salt
• 1 cup low sodium chicken broth
• 1/4 cup all-purpose flour
• 2 cups fat free milk
• Optional - chopped tomatoes
• Optional - fresh parsley

Preparation

Step 1

Pre-heat oven 350 degrees F.

1. Cook noodles according to package directions
& drain.
2. Rinse with cold water; drain again
3. In a large skillet, heat oil over medium heat
4. Add artichokes, pine nuts, & garlic.
5. Cook and stir 5 minutes or until artichokes, nuts, &
& garlic start to brown
6. Transfer to a large bowl.
7. Stir in ricotta, 1/2 cup of mozzerella, 1/2 cup of
fresh basil, the egg, and salt
8. For sauce, in a medium pan, whisk together broth,
and flour until smooth
9. Gradually stir in milk
10.Cook & stir over medium heat until mixture is
slightly thickened & bubbly
11. Remove from heat. Stir in the remaining 1/2 cup
basil
12. Pour 1 cup of teh sauce into an ungreased
rectangular baking dish
13. Top with three of the cooked lasagne noodles
14. Add 1/3 of the ricotta mixture (about 1 1/3 cup)
15. Spread over the noodles
16. Top with 1/3 of the remaining sauce (about 2/3 cup)
& 1/3 cup of the remaining mozzarella cheese
17. Repeat the layering
18. Bake uncovered for 40 minutes or until heated
through and top is lightly browned.
19. Let stand 15 minutes before serving
20.OPTIONAL - - Top with tomato and additional fresh
parsley