Artichoke Basil Lasagna
Portion Size: 1 cup
Ingredients: Yields: 50 servings
| Ingredients | Notes: |
| 6 lbs. lasagna noodles | May use whole grain lasagna noodles. For vegan: use vegan pasta |
| ¼ cup of olive oil | |
| 1 ½ quarts packages frozen artichoke | Thawed and well drained. May use 2 cups. Drained canned artichokes |
| 3 cups pine nuts | (optional) |
| 3 tablespoons cloves fresh garlic | Or 2 teaspoon garlic powder. Wash, peel and mince |
| 1 ½ quart carton light ricotta cheese | For vegan: use vegan ricotta cheese. |
| 3 lbs. low fat Mozzarella cheese | Shredded. For vegan use: vegan cheese. |
| ¼ cup dried basil | Crushed |
| 6 eggs | |
| 1 ½ cup all-purpose flour | |
| 2 quarts reduced sodium vegetable broth | For vegan: use vegan broth |
| 2 quarts nonfat milk | For vegan: use soy milk |
| 1½ cup parmesan cheese | For vegan: use vegan cheese |
| ½ cup dried parsley | |
| 2 teaspoons salt |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degrees F. | |
| 2 | Cook lasagna noodles according to package directions. | |
| 3 | Drain noodles; rinse with cold water and drain well. | |
| 4 | Set noodles aside | |
| 5 | In a large skillet, heat old over medium heat. Chop Artichokes. | |
| 6 | Add artichokes, pine nuts and garlic. | |
| 7 | Cook for around 5 minutes, or until artichokes, nuts and garlic start to brown. | |
| 8 | Transfer to large bowl | |
| 9 | Stir in ricotta cheese, 4 c. mozzarella, 2 T. basil, egg and salt. | |
| 10 | For sauce, in a medium saucepan whisk together vegan chicken broth, and flour until smooth. | |
| 11 | Stir in milk. | |
| 12 | Cook and stir over medium heat until sauce is slightly thickened and bubbly. | |
| 13 | Remove from heat. | |
| 14 | Stir remaining basil. | |
| 15 | Pour 1 cup sauce into a rectangular baking dish. | |
| 16 | Top with cooked lasagna noodles. | |
| 17 | Dollop with one third of ricotta mixture and carefully spread evenly over noodles. | |
| 18 | Top with one third of the remaining sauce. | |
| 19 | Sprinkle with 1/3 cup of remaining cheese | |
| 20 | Repeat layers twice more, beginning with noodles and ending with cheese. | |
| 21 | Top with parmesan cheese and parsley. | |
| 22 | Bake uncovered for about 40 minutes or until heated through and top is lightly browned. | Cook until internal temperature reaches 165° F. |
| 23 | Let stand for 15 minutes before serving. |
