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ARTICHOKE LASAGNE




Source of Recipe


Mangia Bene Pasta






List of Ingredients



• 1 TB. butter
  
• 1 TB. olive oil
  
• 3 garlic cloves, minced
  
• 3 (15 oz) cans artichoke hearts, coarsely chopped
  
• ½ cup dry white wine
  
• Salt and pepper
  
• 3 cups Bechamel sauce
  
• 1 cup grated Parmesan cheese, divided
  
• 12 dry lasagne noodles
  
• 8 oz. mozzarella cheese, thinly sliced
  






Instructions



1. Place butter and oil in a large skillet over medium heat. Add the garlic and sauté 2-3 minutes or until garlic is just beginning to color. Add artichokes and wine. Cook until liquid is evaporated. Season with salt and pepper. Stir in ¾ cup of Parmesan cheese. Remove from heat and set aside.
   
2. Prepare Bechamel sauce. Cook lasagne noodle in boiling salted water for 10 minutes. Drain and rinse. Lightly grease a 13x9-inch baking dish. Preheat oven to 350 degrees F.
   
3. Spread a thin layer of the sauce in the bottom of the dish. Arrange 3 lasagne noodles lengthwise over the sauce. Layer one-quarter each of the artichokes, sauce, and mozzarella over the noodles. Repeat the layers 3 more times. Sprinkle top with the remaining Parmesan cheese.
   
4. Cover with foil and bake for 40 minutes. Remove foil, increase oven temperature to 450 degrees F. Bake an additional 10-15 minutes or until top begins to brown. Remove from oven and allow to stand 10 minutes before serving.
   






Final Comments


Serves 8