ARTICHOKE LASAGNA

ARTICHOKE LASAGNA image

Yield 8 servings

Number Of Ingredients 15

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9 lasagna noodles
2 teaspoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 cup vegetable stock
1/4 cup chopped fresh basil
18 oz. (2 boxes) frozen artichoke hearts, partially thawed
10 oz. frozen chopped spinach, partially thawed
1 cup chopped roasted sweet red peppers
1 teaspoon margarine
1 1/2 tablespoons unbleached flour
1 can (12 oz.) evaporated skim milk
1 1/2 tablespoons grated Parmesan cheese
1/8 teaspoon grated nutmeg
3 tablespoons seasoned dry breadcrumbs

Steps:

In a large pot of boiling water, cook the noodles for 10 to 12 minutes, or until al dente. Drain and rinse with cold water. Set aside. Meanwhile, in a large no-stick frying pan, warm the oil over medium heat. Add the onions and garlic; cook, stirring frequently, for 2 to 3 minutes, or until tender. Stir in the stock and basil; bring to a boil. Add the artichokes, spinach, and peppers; cover and cook for 5 minutes. Remove the lid and cook until all the liquid has evaporated. Set aside. In a 1-quart saucepan, melt the margarine over medium heat, Whisk in the flour; cook for 1 minute. Slowly whisk in the milk, Parmesan, and nutmeg; cook, stirring constantly, for 5 to 7 minutes, or until the sauce boils and thickens. Preheat the oven to 350 degrees F. Coat a 9 x 13-inch glass or ceramic baking dish with non-stick cooking spray. To assemble the lasagna, spread 1/3 cup of the sauce in the bottom of the prepared baking dish. Top with 3 of the noodles; spread with half of the artichoke mixture. Spoon 1/3 cup of the sauce over the artichoke mixture and sprinkle with 1 tablespoon of the breadcrumbs. Repeat the procedure. Top with the remaining 3 noodles. Spread with the remaining sauce and sprinkle with the remaining 1 tablespoon breadcrumbs. Cover with foil and bake for 30 minutes. Uncover and bake for 10 to 15 minutes, or until bubbly. Let stand for 10 minutes before serving.