Artichoke Lasagna

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For supper tonight I made Artichoke Lasagna along with Tomato Basil Soup Yum! This recipe is great to make during the lent. It came out of Sensational Seasons cookbook.

Artichoke Lasagna

Bechamel Sauce:

  • 1/4 cup butter
  • 2 T onion grated, diced finely
  • 1/4 cup flour
  • 1 tsp. salt
  • 1/8 white pepper, black pepper to taste
  • 1 1/2 tsp. instant chicken bouillon
  • 1 cup half and half
  • 1 cup milk

Filling:

  • 2 cups cottage cheese (small curd)
  • 2 eggs slightly beaten
  • 8 ozs thin lasagna noodles, cooked and drained
  • 1/2 cup Parmesan cheese, grated and divided use.
  • 1 1/2 cups cheddar cheese, grated
  • 1 (15 oz) can artichoke hearts, drained and quartered

Bachamel Sauce:

Melt butter over low heat; add onion and saute until tender. Blend in flour, salt, pepper and bouillon. Cook stirring until roux bubbles for 2 minutes. Remove from heat.

Meanwhile, heat cream and milk almost to boiling. Pour all at once into the roux, stirring vigorously to blend well. Bring to a boil over medium hear, stirring constantly. Boil and stir for one minute. Cover and set aside.

Filling:

Beat cottage cheese on high-speed for 5 minutes. Stir in eggs and 1/4 cup (I added a little more) parmesan cheese. Combine with Bechamel sauce.

To Assemble:

Place 1/3 of cooked noodles in the bottom of a buttered 7 x 13 9 x 13 baking dish. Top noodles in this order with 1/3 of sauce, 1/2 of artichokes, 3/4 cup cheddar cheese; Repeat process up to the sauce. Then add the last 1/3 of noodles and sauce.; top with 1/4 cup Parmesan cheese. Bake at 350F for 35 to 40 minutes. Let stand 10 minutes before serving.

Ingredient Line Up!

Beat cottage cheese for 5 minutes on high-speed.

Add eggs and 1/4 cup parmesan cheese. (I used almost a 1/2 cup)

Dice onion.

Add onion to butter and saute.

Meanwhile, heat milk and half and half.

Add salt, pepper, flour and bouillon to butter.

All ready to add the milk mixture.

Add milk while stirring vigorously. Bring to a boil. Boil and stir for 1 minute.

Stir in cottage cheese mixture into the sauce.

Set up your assembly line.

Line buttered dish with noodles

1/3 of sauce

1/2 of artichokes, make sure to squeeze the artichokes... they hold a lot of liquid.

Sprinkle with cheddar cheese. I also sprinkled it with some parmesan cheese.

Repeat process up to the sauce. Then add the last 1/3 of noodles and sauce.

Top with parmesan cheese and pop it into the oven

Artichoke Lasagna

I have made this before and added cooked chicken. Cheryl, my sister-in-law suggested that spinach would be a tasty addition…I would have to agree. I will give that a try next time.

~Relish Food and Life

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One response »

  1. Looks really good. I made a broccoli cheese souffle last night that worked well. Will e-mail you what I did. (My cheese was a little different as I picked up a goat’s milk cheddar from Trader Joe’s, but works with any cheese. We just like goat.)

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