Creamy Ricotta and Artichoke Lasagna

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Recipe Details