Healthified Creamy Ricotta-Artichoke Lasagna

 

9

dried whole grain lasagna noodles

1

tablespoon olive oil

2

packages (8 or 9 oz) frozen artichoke hearts, thawed and well drained

1/4

cup pine nuts

4

cloves garlic, minced

1

carton (15 oz) light ricotta cheese

1 1/2

cups shredded reduced-fat Italian-blend cheese or part-skim mozzarella cheese (6 ounces)

1

cup snipped fresh basil or 2 tablespoons dried basil, crushed

1

egg

1/4

teaspoon salt

1

cup Progresso® reduced-sodium chicken broth

1/4

cup Gold Medal® all-purpose flour

2

cups fat-free milk

Chopped fresh tomato (optional)

Snipped fresh parsley (optional)

• 1 Preheat oven to 350°F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water and drain well. Set aside.
• 2 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. Transfer to a large bowl. Stir in ricotta cheese, 1/2 cup of the Italian-blend cheese, 1/2 cup of the fresh basil or 1 tablespoon of the dried basil, the egg, and salt.
• 3 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 or 1 tablespoon dried basil.
• 4 Pour 1 cup of the sauce into a 3-quart rectangular 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.
• 5 Bake, uncovered, about 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.