Creamy Artichoke Lasagna

Name: Creamy Artichoke Lasagna
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 40
Cuisine: Mediterranean, Italian, European
Ingredients: 15 fresh baby artichokes; 237 milliliters vegetable or chicken broth; 1 egg; 59 milliliters all-purpose flour; 237 milliliters snipped fresh basil; 4 cloves garlic, minced; 473 milliliters half-and-half or light cream; 9 dried lasagna noodles; 59 milliliters lemon juice; 3 Tbsps olive oil; 113 grams cup finely shredded Parmesan cheese; 118 milliliters pine nuts; 425 grams carton ricotta cheese; 1 teaspoons salt; 113 grams cup shredded mozzarella cheese; 710 milliliters water

The recipe Creamy Artichoke Lasagn

Instructions

In a large bowl, combine the water and lemon juice; set aside.

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Lemon Juice

Water

Equipment you will use

Bowl

Cut off the base of each artichoke. Snap off outer leaves until you reach leaves that are yellow at the bottom.

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Artichoke

Base

Cut off the top third of artichokes; quarter artichokes. Immediately place artichokes in water mixture to keep them from browning.

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Artichoke

Water

Drain artichokes.

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Artichoke

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.

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Pasta

Water

Cooking Oil

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Sauce Pan

Oven

Add artichokes, pine nuts, and half of the garlic. Cook for 8 to 10 minutes or until artichokes are tender, stirring frequently.

Ingredients you will need

Artichoke

Pine Nuts

Garlic

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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Parmesan

Ricotta Cheese

Basil

Salt

Egg

Equipment you will use

Bowl

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.

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Broth

All Purpose Flour

Sauce

Cooking Oil

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Sauce Pan

Bowl

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.

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Garlic

All Purpose Flour

Remove from heat. Stir in the remaining 1/2 cup basil.

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Basil

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

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Mozzarella

Parmesan

Equipment you will use

Bowl

To assemble, spread about 1 cup of the sauce over the bottom of an ungreased 3-quart shallow baking dish.

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Sauce

Equipment you will use

Baking Pan

Layer three of the cooked noodles in the dish.

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Cooked Pasta

Spread with one-third of the artichoke mixture and one-third of the remaining sauce.

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Artichoke

Sauce

Sprinkle with 1/2 cup of the mozzarella mixture. Repeat layering noodles, artichoke mixture, sauce, and mozzarella mixture two more times.

Ingredients you will need

Mozzarella

Artichoke

Pasta

Sauce

Bake, uncovered, for 35 to 40 minutes until edges are bubbly and top is lightly browned.

Equipment you will use

Oven

Let stand for 15 minutes before serving. Makes 12 servings.

Equipment

Ingredients

Servings:

fresh baby artichokes 237milliliters

vegetable or chicken broth 1

egg 59milliliters

all-purpose flour 237milliliters

snipped fresh basil 4cloves

garlic, minced 473milliliters

half-and-half or light cream 9

dried lasagna noodles 59milliliters

lemon juice 3Tbsps

olive oil 113grams

cup finely shredded Parmesan cheese 118milliliters

pine nuts 425grams

carton ricotta cheese 1teaspoons

salt 113grams

cup shredded mozzarella cheese 710milliliters

water

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Il Molino di Grace Solosangiovese Chianti Classico with a 4.2 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.