Artichoke lasagna

8 Servings

Ingredients

Quantity Ingredient
9 Lasagna noodles
2 teaspoons Olive oil
1 medium Onion; chopped
3 Garlic cloves; minced
1 cup Low-sodium vegetable stock
¼ cup Chopped fresh basil
2 Boxes (9 ounces each) frozen artichoke hearts, partially thawed
1 Box (10 ounces) frozen chopped spinach, partially thawed
1 cup Chopped roasted sweet red peppers
1 teaspoon Margarine
1½ teaspoon Unbleached flour
1 can (12 ounces) evaporated skim milk
1½ tablespoon Grated Parmesan cheese
⅛ teaspoon Grated nutmeg
3 tablespoons Seasoned dry bread crumbs

Directions

by Prevention Magazine,

A good dish for a large crowd. Just add a simple tossed salad and some crusty garlic bread for a quick party meal. Don't use a metal pan for this dish because the artichokes will become discolored from it.

You may assemble the lasagna ahead of time and bake it later. Cover it well and refrigerate for up to one day or freeze for up to a month. We cut the fat and calories in this recipe by: * eliminating the 2 cups of butter * replacing 2 cups of olive oil with 2 teaspoons * reducing the Parmesan cheese from 3 cups to 1½ tablespoons Before After Calories 534 235 Fat (g.) 36⅕ 3.3 % Calories from Fat 60% 10% Cholesterol (mg.) 79 3

In a large pot of boiling water, cook the noodles for 10 to 12 minutes, or until just tender. Drain and rinse with cold water. Set aside. Meanwhile, in a large nonstick frying pan over medium heat, warm the oil. 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 over medium heat, melt the margarine. 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. Coat a 9-by-13-inch glass or ceramic baking dish with nonstick spray. To assemble the lasagna, spread ⅓ 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 ⅓ cup of the sauce over the artichoke mixture and sprinkle with 1 tablespoon of the bread crumbs.

Repeat the procedure. Top with the remaining 3 noodles. Spread with the remaining sauce and sprinkle with the remaining 1 tablespoon bread crumbs.

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.

Makes 8 servings.

Posted to Digest eat-lf.v097.n184 by "Tina D. Bell" <tdbell@...> on Jul 20, 1997

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