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Creamy White Artichoke Lasagna




Source of Recipe


Yahoo Groups: Recipe Tag - Mary-Ann 11/5/02


Recipe Introduction


Kara Lyman- Singleton, Salinas, CA, created this recipe which was a runner up in the Ocean Mist Farms recipe contest. The recipe does take a little time to assemble, but is well worth the effort. Try this rich lasagna for a special dinner or potluck -–it's remarkable


Recipe Link: http://www.oceanmist.com

List of Ingredients




15 Ocean Mist Farms baby artichokes
1/4 cup lemon juice
9 lasagna noodles

Filling:
2 tablespoons olive oil
2 large cloves garlic, minced
1 /2 cup chopped pine nuts
1 /2 cup chopped fresh basil
1 /2 teaspoon salt
16 ounces Ricotta cheese
1 egg
1 /2 cup shredded Parmesan cheese

Sauce:
1 tablespoon olive oil
2 cloves garlic, minced
2 cups chicken or vegetable broth
2 cups half and half or cream
1 /2 cup chopped fresh basil
1 /4 cup flour
1 cup shredded Mozzarella cheese
1 /2 cup shredded Parmesan cheese


Recipe



Rinse artichokes. Set out a large bowl of cold water and add lemon juice. Cut off base and top third of each artichoke and drop in acidulated water as you work. Snap off outer leaves until you reach leaves that are yellow at the bottom. Cut artichokes in quarters lengthwise, then dice and keep in acidulated water.

Cook lasagna noodles according to package directions while preparing sauce and filling. Drain and rinse with cold water.

Filling:
In large saucepan over medium-high heat, heat oil. Add garlic and pine nuts and saute until just beginning to brown. Drain chopped baby artichokes and continue to saute until artichokes are tender, about 15 minutes. Stir in basil and salt and cook another 5 minutes. Turn into large mixing bowl and set aside.

Sauce:
In same saucepan over medium-high heat, heat oil. Add garlic and saute 2 to 3 minutes. Add broth and stir to deglaze pan. In blender combine cream, basil and flour and blend until smooth. Stir into hot broth and cook and stir until mixture comes to a boil and is smooth and thickened. Set aside.

Stir ricotta, egg and Parmesan into reserved artichoke mixture and mix well.

Stir Mozzarella and Parmesan cheese together.

To assemble:
Preheat over to 350°F.
Oil a deep 9-x13-inch baking pan or dish. Spread 1 cup sauce over bottom. Top with layer of 3 lasagna noodles. Drop about 1 /2 cup of filling by tablespoons over noodles and gently spread. Top with 1 /2 cup of the combined Mozzarella and Parmesan cheeses. Repeat, topping with final layer of noodles, sauce and remainder of combined cheeses. Bake until brown and bubbly, about 40 minutes. Let stand 15 minutes before cutting in squares to serve.

Entered by Kara Lyman-Singleton, Salinas, CA.