Updated: 6 days ago
Prep Time: 50 mins Cook Time: 40 mins
This creamy artichoke lasagna recipe is a perfect vegetarian winter dish when fresh veggies are scarce, subbing in jarred artichoke hearts and pine nuts for an earthier taste than your usual tomato-based lasagna.
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3 sheets of our Square lasagna noodles, dry (Try our Lasagna Sheets )
3 tablespoons olive oil (Simpatico EVOO from Umbria)
2 10-ounce jars grilled artichoke halves (Castellino Grilled Artichoke Halves)
1/2 cup pine nuts (Pine Nuts)
4 cloves garlic, minced
1 16-ounce carton Sheep ricotta cheese (Sheep Milk Ricotta)
1 cup Pecorino Romano cheese, finely grated (Grated Pecorino Romano Cheese)
1/2 cup Mozzarella, shredded (Mozzarella Ball)
1 cup snipped fresh basil
3/4 teaspoon salt
1 cup chicken or vegetable broth
1/4 cup all-purpose flour
2 cups half-and-half or light cream
Optional: 1 - 2 teaspoons of our Sabatino Truffle Spread for an extra truffle flavor boost! (Sabatino Truffle Spread)
Preheat oven to 350°F. Cook lasagna noodles according to package directions; drain. Rinse with cold water; drain again. Place lasagna noodles in a single layer on a sheet of foil; set aside.
In a large saucepan heat 2 tablespoons of the oil over medium heat. Add artichokes, pine nuts and half of the garlic. Cook for 2 to 3 minutes or until artichokes are slightly browned, stirring frequently. Transfer to a large bowl.
Stir in ricotta cheese, 1/2 cup of the Pecorino Romano cheese, 1/2 cup of the basil, the egg and the salt.
For sauce, in a small bowl combine broth and flour. In the same saucepan heat the remaining 1 tablespoon oil over medium heat.
Add the remaining garlic; cook and stir until garlic is tender.
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 and a couple teaspoons of Truffle Sauce as optional for another flavor boost.
In a small bowl combine the mozzarella cheese and the remaining 1/2 cup Pecorino Romano cheese.
Spread about 1 cup of sauce evenly in an ungreased 3-quart rectangular baking dish.
Arrange one of the cooked lasagna noodles over the sauce in 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 layers two more times, starting with the noodles and ending with mozzarella mixture.
Bake, uncovered, for 35 to 40 minutes or until edges are bubbly and top is lightly browned. Let stand for 15 minutes before serving.
Adapted from Food Republic