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Healthified Ricotta-Artichoke Lasagne

Source of Recipe

Eat Better America


Recipe Introduction

80% less sat fat • 72% less cholesterol than the original recipe—. Try this deceptively rich-tasting entrée. Creamy reduced-fat dairy ingredients are the key. Prep Time:45 min Start to Finish:1 hr 40 min makes:8 servings

Recipe Link: www.eatbetteramerica.com

List of Ingredients

9 dried whole grain lasagna noodles
1 tablespoon olive oil
2 packages (8 or 9 oz) frozen artichoke hearts, thawed and well drained
1/4 cup pine nuts
4 cloves garlic, minced
1 carton (15 oz) light or non fat ricotta cheese
1 1/2 cups shredded reduced-fat cheese or part-skim mozzarella cheese (6 ounces)
1 cup snipped fresh basil or 2 tablespoons dried basil, crushed
1 egg 0r egg white
1/4 teaspoon salt
1 cup Imagine organinc reduced-sodium no chicken broth or vegtable broth
1/4 cup all-purpose flour or Whole wheat flour
2 cups fat-free milk
Chopped fresh tomato (optional)
Snipped fresh parsley (optional)




Recipe

1. Preheat oven to 350°F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water and drain well. Set aside.

2. In a large skillet, heat oil over medium heat. Add artichokes, pine nuts, and garlic; cook about 5 minutes or until lightly browned, stirring frequently.

Transfer to a large bowl. Stir in ricotta cheese,
1/2 cup of the cheese, 1/2 cup of the fresh basil or
1 tablespoon of the dried basil, the egg, and salt.

3. For sauce: In a medium saucepan, whisk together broth and flour until smooth. Stir in milk. Cook and stir over medium heat until sauce is slightly thickened and bubbly. Remove from heat. Stir in the remaining 1/2 cup fresh basil or 1 tablespoon dried basil.

4. Pour 1 cup of the sauce into a 3-quart rectangular baking dish. Top with three of the cooked lasagna noodles. Carefully spread one-third of the ricotta mixture (about 1 1/3 cups) evenly over the noodles. Top with one-third of the remaining sauce (about 2/3 cup). Sprinkle with 1/3 cup of the remaining cheese. Repeat layers twice more, beginning with the lasagna noodles and ending with the cheese.

5. Bake, uncovered, about 40 minutes or until heated through and top is lightly browned. Let stand for 15 minutes before serving. If desired, top with tomato and parsley.



Nutritional Information

1/8 of the lasagna: Calories 290 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 45mg; Sodium 380mg; Total Carbohydrate 31g (Dietary Fiber 7g, Sugars 6g); Protein 19g Percent Daily Value*: Vitamin A 15%; Vitamin C 10%; Calcium 30%; Iron 10% Exchanges: 2 Starch; 0 Other Carbohydrate; 1/2 Vegetable; 1 1/2 Medium-Fat Meat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.