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Artichoke Lasagna

Source of Recipe

Eating Well, October 1996


List of Ingredients

12 ounces dried lasagna noodles --or 1 pound fresh lasagne noodles
3 cups low-fat milk
1/3 cup all-purpose white flour -- plus 1 teaspoon
2 ounces reduced-fat cream cheese-3 tablespoons
1 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh thyme-or 1 teaspoon dried thyme leaves
2 teaspoons fresh lemon juice
1 teaspoon salt-plus more to taste
1/4 teaspoon freshly ground black pepper-plus more to taste
2 teaspoons olive oil
1 1/2 cups chopped onions
1 1/2 cups finely chopped carrots
2 cloves garlic -- minced
2 boxes frozen artichoke hearts -- thawed
--9-ounce boxes-and coarsely chopped
OR two 8 1/2-ounce cans artichoke hearts-drained and squeezed dry, and coarsely chopped
1/2 cup defatted reduced-sodium chicken broth
4 ounces prosciutto-trimmed of fat and chopped


Recipe

In a large pot of boiling salted water, cook noodles until barely tender (8 minutes for dried, 1 minute for fresh). Drain and rinse under cold water. Spread the noodles on clean kitchen towels, cover with plastic wrap and set aside. In a large saucepan, heat 2 1/2 cups of the milk over medium heat until steaming.

Meanwhile, put 1/3 cup flour in a small bowl and gradually whisk in the remaining 1/2 cup milk until smooth; whisk into the hot milk and stir constantly over the heat until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from the heat. Whisk in cream cheese, then 1/2 cup of the Parmesan, thyme, lemon juice, 1 teaspoon salt and 1/4 teaspoon pepper. Set the cheese sauce aside.

In a large nonstick skillet, heat oil over medium-high heat. Add onions and carrots and cook, stirring, until they begin to color and soften, about 5 minutes. Add garlic and stir for 1 minute longer. Add artichoke hearts and sprinkle with the remaining 1 teaspoon flour. Stir well, add chicken broth and cook until the liquid is thick and simmering, about 3 minutes. Remove from the heat and season with salt and pepper.

Preheat oven to 400ºF. Lightly oil a 9-by-13-inch baking dish or coat it with nonstick cooking spray. Smear the bottom of the prepared dish with 1/2 cup of the cheese sauce. Line the bottom with a single layer of noodles. Spread half of the artichoke mixture over the noodles. Spoon on another 1/2 cup sauce and use a rubber spatula to spread it evenly. Add another layer of noodles, sprinkle with all of the prosciutto and spread another 1/2 cup sauce on top. Add a third layer of noodles, the remaining artichoke mixture and spread with 1/2 cup sauce. Finish with the remaining noodles and sauce. Sprinkle with the remaining Parmesan.

Lightly oil a large piece of aluminum foil or coat it with nonstick cooking spray, and use it to tightly cover the dish. Bake the lasagna for 30 minutes. Uncover and bake for about 15 minutes more, or until the top is lightly browned. Let stand for 10 minutes before serving. Makes 8 servings.