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.
- 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
- 2 cups cottage cheese (small curd)
- 2 eggs slightly beaten
- 8 ozs
thinlasagna 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
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.
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.
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.
Repeat process up to the sauce. Then add the last 1/3 of noodles and sauce.
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