Creamy Ricotta and Artichoke Lasagna

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. 1Prepare the chopped tomato to use as an optional garnish.
2. 2Chop the fresh parsley for garnishing the finished dish, if using.
3. 3Warm 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.
4. 4Combine 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.
5. 5Whisk the chicken broth and flour together in a 2-quart saucepan until completely smooth. 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.
6. 6Spread 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.
7. 7Spread 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.
8. 8Scatter 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.
9. 9Bake uncovered for about 40 minutes, or until the lasagna is hot throughout and the cheese is lightly browned on top. Allow the dish to rest for 15 minutes before slicing. Garnish with the prepared chopped tomato and parsley.

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