|9 dried Whole grain Lasagna Noodles
1 Tablespoon olive oil
2 (8 oz.) packages frozen artichoke hearts, thawed and well drained.
½ Cup pine nuts
4 Cloves garlic, minced
1 (15 oz) carton light ricotta cheese
2 Cups lowfat Mozzarella Cheese, shredded
4 Teaspoon dried basil, crushed
¼ Teaspoon salt
1 (14 oz) can chicken broth
¼ cup flour
2 Cups nonfat milk
¼ Cup Parmesan Cheese
2 Tablespoon dried parsley
|Preheat oven to 350 degrees F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water and drain well. Set aside. In a large skillet, heat oil over medium heat. Add artichokes, pine nuts and garlic. Cook about 5 minutes or until artichokes, nuts and garlic start to brown. Transfer to a large bowl. Stir in ricotta cheese, ½ c. mozzarella, 1 t. basil, egg and salt. 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 remaining basil. Pour 1 cup sauce into a 3 quart rectangular baking dish. Top with 3 cooked lasagna noodles. Dollop with one third of ricotta mixture; carefully spread evenly over noodles. Top with one third of the remaining sauce. Sprinkle with 1/3 cup of remaining cheese. Repeat layers twice more, beginning with noodles and ending with cheese. Top with Parmesan Cheese and parsley.
Bake uncovered about 40 minutes or until heated through and top is lightly browned. Let stand for 15 minutes before serving