Creamy Four-Cheese Artichoke Lasagna
Ingredients
- ½ cup unsalted butter
- ½ cup flour
- 4 cups 2% milk
- 1½ cups chicken broth
- ¾ cup thin strips sun-dried tomatoes
- ½ cup chopped fresh basil
- or 2 Tbsp. dried basil
- ¾ tsp. salt
- ¾ tsp. ground black pepper
- 14 oz. can artichoke hearts
- 2 Tbsp. olive oil
- 1 cup finely chopped onions
- 6 cloves garlic, minced
- ½ cup dry white wine
- 15 oz. part-skim ricotta cheese
- 1 large egg, beaten
- 1 lb. lasagna noodles, cooked according to directions
- 8 oz. Gruyère Cheese, shredded (2 cups)
- 6 oz. Il Villaggio® Asiago d’Allevo Cheese (1 1⁄2 cups)
- 1 3⁄4 oz. Il Villaggio® Grana Padano or Parmigiano-Reggiano (1/2 cup)
At a glance
Recipe type: Dinner
Cook time:
Total time:
Instructions
- In a medium saucepan, heat butter over medium heat until melted and foamy. Stir in flour. Cook over medium heat, stirring constantly using a wire whisk, until the flour-butter mixture darkens lightly, about 3 minutes. Stir in milk and chicken broth, a little at a time, stirring constantly after each addition. Cook and stir until thickened. Add sun-dried tomatoes, basil, salt and pepper. Set sauce aside.
- Drain and rinse artichoke hearts. Pat dry. Cut into eighths. Set artichokes aside.
- In a medium skillet, cook and stir onions in hot oil for 2 minutes or until tender. Add garlic. Cook and stir 1 minute. Add wine. Continue cooking until almost all liquid is evaporated. Remove from heat. Add ricotta cheese and artichoke hearts. Stir in egg. Set ricotta mixture aside.
In a large bowl, combine Gruyère, Asiago and Grana Padano Cheeses.
- Preheat oven to 350F. Spray the inside of a 13″ x 9″ pan with vegetable oil spray. Spread 1 cup sauce onto the bottom. Layer 4 noodles, overlapping slightly into the bottom of the pan. Spread ⅓ of the ricotta mixture over the noodles. Spread 1 cup sauce then ¼ of the cheese over the ricotta. Top with 4 noodles, overlapping slightly.
- Repeat in that order, making two more layers. Pour remaining sauce over top, then sprinkle with cheese. Bake for 60 minutes or until cheese is golden and corners are bubbly.
