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Creamy Ricotta and Artichoke Lasagna
Nine whole wheat lasagna noodles layer with a ricotta filling — mixed with basil, egg, and part-skim mozzarella — and two boxes of thawed artichoke hearts sautéed with garlic and pine nuts. A white sauce made from chicken broth, flour, and skim milk binds the layers in place of a tomato-based alternative. The assembled dish bakes for about 35 minutes until set and lightly browned on top. Serves 8 in 90 minutes total.
Equipment
- Skillet
- Stovetop
- Oven
Ingredients
- 9 uncooked whole wheat lasagna noodles
- 1 tablespoon olive oil
- 2 boxes (9 oz each) frozen artichoke hearts, thawed, well drained
- 3 tablespoons pine nuts
- 4 cloves garlic, finely chopped
- 1 container (15 oz) fat-free or reduced-fat ricotta cheese
- 1½ cups shredded reduced-fat Italian cheese blend or part-skim mozzarella cheese (6 oz)
- 1 cup chopped fresh or 2 tablespoons dried basil leaves
- 1 egg
- ¼ teaspoon salt
- 1 cup reduced-sodium chicken broth
- ¼ cup all-purpose flour
- 2 cups fat-free (skim) milk
Instructions
- 1Warm the olive oil in a 12-inch skillet over medium heat. Stir in the thawed artichoke hearts, pine nuts, and chopped garlic. Cook for about 5 minutes, stirring often, until the mixture is lightly browned. Toasting the pine nuts here adds a deep, nutty flavor to the filling.
- 2Combine the cooked artichoke mixture, ricotta, half a cup of the Italian cheese blend, half of the fresh basil, the egg, and the salt in a large mixing bowl. Stir well and set aside.
- 3Whisk the chicken broth and flour together in a 2-quart saucepan until completely smooth. Whisking the flour into cold broth prevents lumps from forming. Pour in the milk and place over medium heat. Cook, stirring constantly, until the sauce thickens slightly and begins to bubble. Take the pan off the heat and stir in the rest of the basil.
- 4Spread one cup of the prepared white sauce across the bottom of an ungreased 13x9-inch glass baking dish. Arrange three whole wheat lasagna noodles over the sauce.
- 5Spread about one-third of the ricotta and artichoke mixture evenly over the noodles. Pour one-third of the remaining white sauce over the cheese layer.
- 6Scatter a third of a cup of the remaining Italian cheese blend on top. Repeat this layering process two more times, starting with the noodles and finishing with a final layer of Italian cheese.
- 7Bake uncovered for about 40 minutes, or until the lasagna is hot throughout and the cheese is lightly browned on top. Let the dish rest for 15 minutes before slicing. Resting gives the layers time to set so they won't slide apart when cut. Garnish with chopped tomato and fresh parsley if you'd like.
Notes
- Prep tip: Make sure to squeeze as much excess moisture out of the thawed artichoke hearts as possible so the filling doesn't become watery.
- Make ahead: You can assemble the entire lasagna up to a day in advance. Cover tightly and refrigerate, then add 10 to 15 minutes to the baking time.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
