Chicken Artichoke Basil Lasagna (meat less not vegan)

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
9 dried Lasagna NoodlesMay use whole grain
2 lbs, meatless diced chicken
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 low-fat ricotta cheese
2 Cups (Part skim) low-fat Mozzarella Cheese, shredded
4 Teaspoons dried basil, crushed
1 egg
¼ Teaspoon salt
1 (14 oz) can low sodium vegan chicken broth
¼ cup flour
2 Cups nonfat milk
¼ Cup Parmesan Cheese
2 Tablespoons dried parsley

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Preheat oven to 350 degrees F.
2Cook lasagna noodles according to package directions.  Drain noodles; rinse with cold water and drain well. Set aside.
3In a large skillet, heat oil over medium heat.
4Add artichokes, pine nuts and garlic. Cook about 5 minutes or until artichokes, nuts and garlic start to brown.
5Transfer to a large bowl.  Stir in ricotta cheese, ½ c. mozzarella, 1 t. basil, egg and salt.
6For sauce, in a medium saucepan whisk together chicken broth, and flour until smooth.
7Stir in milk.  Cook and stir over medium heat until sauce is slightly thickened and bubbly.  Remove from heat.  Stir in remaining basil.
8Pour  1 cup sauce into a 3-quart rectangular baking dish.  Top with 3 cooked lasagna noodles.
9Dollop 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.
10Repeat layers twice more, beginning with noodles and ending with cheese.  Top with parmesan cheese and parsley.
11Bake uncovered about 40 minutes or until heated through and top is lightly browned.  Let stand for 15 minutes before serving.Cook until internal temperature reaches 165°F. 
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Jacqueline Larson M.S., R.D.N. and Associates