• 31 Ratings

For an irresistible twist on traditional lasagna, try this recipe that includes baby artichokes, Parmesan cheese, pine nuts, and ricotta cheese.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large bowl, combine the water and lemon juice; set aside. Cut off the base of each artichoke. Snap off outer leaves until you reach leaves that are yellow at the bottom. Cut off the top third of artichokes; quarter artichokes. Immediately place artichokes in water mixture to keep them from browning. Drain artichokes.

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  • Meanwhile, preheat oven to 350 degrees F. Cook noodles according to package directions; drain. Rinse with cold water; drain again. In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add artichokes, pine nuts, and half of the garlic. Cook for 8 to 10 minutes or until artichokes are tender, stirring frequently. Transfer to the large bowl. Stir in ricotta cheese, 1/2 cup of the Parmesan cheese, 1/2 cup of the basil, the egg, and salt.

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For sauce:
  • In a small bowl or glass measure, combine broth and flour. In the large saucepan, heat the remaining 1 tablespoon oil over medium heat. Add the remaining garlic; cook and stir until garlic is tender but not brown. Stir in flour mixture and half-and-half. Cook and stir until mixture is thickened and bubbly. Remove from heat. Stir in the remaining 1/2 cup basil.

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  • In a small bowl, combine mozzarella cheese and the remaining 1/2 cup Parmesan cheese.

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  • To assemble, spread about 1 cup of the sauce over the bottom of an ungreased 3-quart shallow baking dish. Layer three of the cooked noodles in the dish. Spread with one-third of the artichoke mixture and one-third of the remaining sauce. Sprinkle with 1/2 cup of the mozzarella mixture. Repeat layering noodles, artichoke mixture, sauce, and mozzarella mixture two more times.

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  • Bake, uncovered, for 35 to 40 minutes until edges are bubbly and top is lightly browned. Let stand for 15 minutes before serving. Makes 12 servings.

Nutrition Facts

337 calories; 20 g total fat; 9 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 57 mg cholesterol; 482 mg sodium. 25 g carbohydrates; 3 g fiber; 1 g sugar; 17 g protein;

Reviews

31 Ratings
  • 5 star values: 16
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 2