LOCATION: Recipes >> Pasta Lasagna >> Artichoke 01
Artichoke Lasagne + garlic bread
12 oz dried or 1 lb fresh lasagne noodles
3 cups low-fat milk
1/3 c plus 1 tsp all-purpose (plain) white flour
2 oz reduced-fat cream cheese (3 Tbls)
1 c freshly grated Parmesan cheese (2 ou)
1 tbls chooped fresh thyme or 1 tsp dried
2 tsp fresh lemon juice
1 tsp salt
1/4 tsp ground black peper
2 tsp olive oil
1 1/2 c chopped onion
1 1/2 c finely chopped carrots
2 cloves garlic, minced
2 9 oz boxes frozen artichoke hearts, or 2 8 1/2 oz cans artichoke
hearts, drained, squeezed dry and coarsely chopped
1/2 c defatted chicken broth
4 oz prosciutto, chopped
In a large pot of boiling salted water, cook noodls until barely
tender (8 minutes dried, 1 min fresh) Drain and rinse under cold
water. Spread the nooles on clean kitchen towels and cover with
plastic wrap and set aside.
In a large saucepan, heat 2 1/2 c of the milk over medium heat
until steaming. Meanwhile put 1/2 c flour in a small bowl and
gradually whisk in the remainin 1/2 c milk until smooth; whisk into
the hot milk and stir constantly over the heat until the sauce
comes to a simmer and thickens. Continue cooking and stirring for
1 min. Remove from the heat. Whisk in cream cheese, then 1/2 c
of the Parmesan, thyme, lemon juice, 1 tsp salt and 1/4 tsp pepper.
Set the cheese sauce aside.
In a large nonstick skillet, heat oil over medium-high heat. Add
onions and carrots and cook, stirring until they begin to color
and softn about 5 min. Add garlic and stir for 1 min longer. Add
artichoke hearts and sprinke with the remiaining 1 tsp flour. Stir
well, add chicken broth and cook until the liquid is thick and
simmering about 3 minutes. Remove fromthe heat and season with salt
Preheat oven to 400F Lighly oil a 9x13 baking dish.
Smear the bottom of the prepared disk with 1/2 c of the cheese
sauce. Line the bottom with a single layer of noodles. Spread half
of the arichoke mixture over the nooldes. Spoon on anohter 1/2 c
sauce and spread evenly. Add another layer of noodles, sprinkle
with all of the prosciutto and spread another 1/2 c sauce on top.
Ad a thir layer of noodles, the remaining artichoke mixture and
spread wit 1/2 c sauce. Finishe with the remaining noodles and
sauce. Sprinkle with remainin Parmesan.
Lighly oil a large piece of aluminum foil, and use it to tightly
cover the dish. Bake the lasagne for 30 min. Uncover and bake
for about 15 min more. or until top is lightly browned. Let stand
for 10 min before servining
4 large cloves galic
1 tsp olive oil
1/4 teaspoon salt
1/2 baguette, cut in half lengthwise.
Preheat oven to 450F. Put galic in a small saucpan with enough
cold water to cover and bring to simmer over low heat. Cook 3 min
in a small bowl, mash the cooked garlic, oil and salt with the back
of a spoon until a smooth past forms. Spread mixture over the cut
surfaces of the bread.
Place the bread on a baking sheet and bake 4 -6 min or until the
bread begins to brown around the edges.
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