Prep Time: 45 Minutes
start up to Finish: 1 Hour 40 Minutes.
produces: 8 servings
2 boxes (9 oz each) frozen artichoke hearts, thawed, well drained
3 tablespoons pine nuts
4 cloves garlic, finely chopped
1 container (15 oz) fat-free or reduced-fat ricotta cheese
9 uncooked whole wheat lasagna noodles
1 tablespoon olive oil
1½ cups shredded reduced-fat Italian cheese blend or part-skim
mozzarella
cheese (6 oz)
1 cup chopped fresh or 2 tablespoons dried basil leaves
1 egg
¼ teaspoon salt
Chopped tomato, if desired
Chopped fresh parsley, if desired
1 cup reduced-sodium chicken broth
¼ cup all-purpose flour
2 cups fat-free (skim) milk
1.
1.First, you
need to heat oven to 350°F. Then cook a package of noodles, skip oil and salt and
using lowest cook time. Drain; rinse with cold water to nice. Drain nicely; lay
noodles flat.
2. Meanwhile, in 12-inch skillet, heat oil medium heat.
Add artichokes, pine nuts, and garlic; cook about 5 minutes, stirring generally,
until lightly browned. In a large bowl, stir together artichoke mixture, ricotta cheese,
½ cup of the Italian cheese, half of the basil, the egg and salt. Set aside.
3. In two quart stewpan, stir flour and broth with a whisk until silky.
mix in milk. mix and Cook through medium heat until sauce is bubbly and slightly
thickened. take off from heat. move in remaining basil.
4. Put in ungreased 13 x 9-inch three-quart glass baking dish,
spread one cuppa of the sauce. Top with three noodles. with caution spread
one-third of the ricotta mixture “about 11/3 cups” evenly through noodles. Top
with one-third of the remaining sauce”(about 2/3 cup”. Sprinkle with 1/3 cup of
the remaining Italian cheese. Repeat layers two more times, begining with
noodles and finish with Italian cheese.
5. Bake uncovered for 40 minutes or up to in depth heated and the top
is moderately browned. permit stand 15 minutes before serving. Garnish with parsley
and tomato.
DID YOU LIKE
THIS RECIPE ? THEN SHAREIT WITH YOUR FRIENDS !
Publicar un comentario