• 89de3fefb737d8eade69be5bcf6fb0af

Healthy Artichoke Lasagna

PER SERVING: Calories - 263, Carbs - 28g, Fat - 10g, Protein - 17g, Sodium - 363mg, Sugar - 2g

Prep
Cook
Serves 8people
Ingredients
9
Whole Grain Lasagna Noodles - Uncooked
1
tbsp Olive Oil
8
oz Artichoke Hearts - Frozen
1/4
cup Pine Nuts
4
Garlic Cloves - Minced
15
oz Reduced-Fat Ricotta Cheese
1 1/2
cups Reduced-Fat Italian Blend or Mozzarella Cheese
1
cup Fresh Basil - Chopped
1
Egg
1/4
tsp Salt
1
cup Progresso® Reduced-Sodium Chicken Broth
1/4
cup Gold Medal® All-Purpose Flour
2
cups Fat-Free Skim Milk
1
Tomato - Chopped, if desired
1
Fresh Parsley - Chopped, if desired
Directions
1.
Pre-heat oven to 350°F
2.
Thaw and drain artichoke hearts
3.
Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water and drain well. Set aside.
4.
In a large skillet, heat oil over medium heat. Add artichokes, pine nuts, and garlic; cook about 5 minutes or until lightly browned, stirring frequently.
5.
Transfer to a large bowl. Stir in ricotta cheese, 1/2 cup of the Italian-blend cheese, 1/2 cup of the fresh basil, the egg, and salt.
6.
For sauce: In a medium saucepan, whisk together chicken broth and flour until smooth. Stir in milk. Cook and stir over medium heat until sauce is slightly thickened and bubbly. Remove from heat. Stir in the remaining 1/2 cup fresh basil.
7.
Pour 1 cup of the sauce into an ungreased 13x9-inch (3-quart) glass baking dish. Top with three of the cooked lasagna noodles. Carefully spread one-third of the ricotta mixture (about 1 1/3 cups) evenly over the noodles. Top with one-third of the remaining sauce (about 2/3 cup). Sprinkle with 1/3 cup of the remaining Italian-blend cheese. Repeat layers twice more, beginning with the lasagna noodles and ending with the Italian-blend cheese.
8.
Bake, uncovered, 40 minutes or until heated through and top is lightly browned. Let stand for 15 minutes before serving. If desired, top with tomato and parsley.

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