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    You are in: Home / Recipes / Deconstructed Pesto and Artichoke Lasagna Recipe
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    Deconstructed Pesto and Artichoke Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Dwynnie's Note:

    This is based on a recipe from Better Homes and Gardens Ultimate Casseroles. It is a whilte lasagna and very tasty--a good non-meat dish for dinner, or even as a savory part of a brunch. I upped the seasonings and also made it easier--though it does take longer than the original, as I find that no-boil noodles don't cook enough unless they sit for a bit in the sauce before baking. This is a dish that needs to be made ahead. The cooking time includes the minimum refrigeration time.

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    Units: US | Metric


    1. 1
      Mix the artichoke hearts, pine nuts, half the garlic, ricotta, half the parmesan, half the basil, egg, and salt together.
    2. 2
      Whisk the broth and the flour together, then add the half-and-half. Cook in a saucepan over medium heat until it starts to thicken, then turn off the heat and add the remainder of the basil and garlic.
    3. 3
      Spread 1 cup of the sauce in the bottom of a greased 9x13x2 pan.
    4. 4
      Put 3 or 4 lasagna noodles on top of the sauce.
    5. 5
      Spread 1/3 of the artichoke mixture on top, and top with 1/4 of the remaining sauce.
    6. 6
      Top with 3 or 4 lasagna noodles and continue making layers--there should be 3 layers of artichokes and sauce.
    7. 7
      Top with the final lasagna noodles and the remainder of the sauce. Press gently on the top with a spatula to compress the layers.
    8. 8
      Pour the milk on top to just cover the top noodles.
    9. 9
      Sprinkle the remaining parmesan and the mozzerella on top.
    10. 10
      Cover and refrigerate for at least one hour (this helps a lot with the no boil noodles).
    11. 11
      Put the dish in a cold oven and set the oven to 350 degrees F.
    12. 12
      Bake for 45 to 60 minutes, until the top is lightly browned and the sides are bubbly.

    Ratings & Reviews:


    Nutritional Facts for Deconstructed Pesto and Artichoke Lasagna

    Serving Size: 1 (195 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 375.0
    Calories from Fat 226
    Total Fat 25.1 g
    Saturated Fat 12.4 g
    Cholesterol 87.2 mg
    Sodium 837.0 mg
    Total Carbohydrate 20.7 g
    Dietary Fiber 8.4 g
    Sugars 1.7 g
    Protein 19.8 g

    The following items or measurements are not included:

    no-boil lasagna noodles

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