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    You are in: Home / Recipes / Creamy Artichoke Lasagna Recipe
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    Creamy Artichoke Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    35 mins

    1 hr

    gailanng's Note:

    Over the top with the use of fresh baby artichokes, but would imagine frozen would be a good substitute.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl, combine the water and lemon juice; set aside. Cut off the base of each artichoke. Snap off outer leaves until you reach leaves that are yellow at the bottom. Cut off the top third of artichokes; quarter artichokes. Immediately place artichokes in water mixture to keep them from browning. Drain artichokes.
    2. 2
      Meanwhile, preheat oven to 350 degrees. 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. Add artichokes, pine nuts, and half of the garlic. Cook for 8 to 10 minutes or until artichokes are tender, stirring frequently. 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.
    3. 3
      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. 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. Remove from heat. Stir in the remaining 1/2 cup basil.
    4. 4
      In a small bowl, combine mozzarella cheese and the remaining 1/2 cup Parmesan cheese.
    5. 5
      To assemble, spread about 1 cup of the sauce over the bottom of an ungreased 3-quart shallow baking dish. Layer three of the cooked noodles in the dish. Spread with one-third of the artichoke mixture and one-third of the remaining sauce. Sprinkle with 1/2 cup of the mozzarella mixture. Repeat layering noodles, artichoke mixture, sauce, and mozzarella mixture two more times.
    6. 6
      Bake, uncovered, for 35 to 40 minutes until edges are bubbly and top is lightly browned. Let stand for 15 minutes before serving.

    Ratings & Reviews:

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    Nutritional Facts for Creamy Artichoke Lasagna

    Serving Size: 1 (317 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 386.9
     
    Calories from Fat 198
    51%
    Total Fat 22.0 g
    33%
    Saturated Fat 9.5 g
    47%
    Cholesterol 63.9 mg
    21%
    Sodium 500.9 mg
    20%
    Total Carbohydrate 32.3 g
    10%
    Dietary Fiber 7.4 g
    29%
    Sugars 2.3 g
    9%
    Protein 18.5 g
    37%

    The following items or measurements are not included:

    vegetables

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