Artichoke Basil Lasagna

Portion Size: 1 cup

Ingredients: Yields: 50 servings

6 lbs. lasagna noodlesMay use whole grain lasagna noodles. For vegan: use vegan pasta
¼ cup of olive oil
1 ½ quarts packages frozen artichokeThawed and well drained. May use 2 cups. Drained canned artichokes
3 cups pine nuts(optional)
3 tablespoons cloves fresh garlicOr 2 teaspoon garlic powder. Wash, peel and mince
1 ½ quart carton light ricotta cheeseFor vegan: use vegan ricotta cheese.
3 lbs. low fat Mozzarella cheeseShredded. For vegan use: vegan cheese.
¼ cup dried basilCrushed
6 eggs
1 ½ cup all-purpose flour
2 quarts reduced sodium vegetable brothFor vegan: use vegan broth
2 quarts nonfat milkFor vegan: use soy milk
1½ cup parmesan cheeseFor vegan: use vegan cheese
½ cup dried parsley
2 teaspoons salt


Steps:Directions:Critical Control Point /Quality Assurance
1Preheat oven to 350 degrees F.
2Cook lasagna noodles according to package directions.
3Drain noodles; rinse with cold water and drain well.
4Set noodles aside
5In a large skillet, heat old over medium heat. Chop Artichokes.
6Add artichokes, pine nuts and garlic.
7Cook for around 5 minutes, or until artichokes, nuts and garlic start to brown.
8Transfer to large bowl
9Stir in ricotta cheese, 4 c. mozzarella, 2 T. basil, egg and salt.
10For sauce, in a medium saucepan whisk together vegan chicken broth, and flour until smooth.
11Stir in milk.
12Cook and stir over medium heat until sauce is slightly thickened and bubbly.
13Remove from heat.
14Stir remaining basil.
15Pour 1 cup sauce into a rectangular baking dish.
16Top with cooked lasagna noodles.
17Dollop with one third of ricotta mixture and carefully spread evenly over noodles.
18Top with one third of the remaining sauce.
19Sprinkle with 1/3 cup of remaining cheese
20Repeat layers twice more, beginning with noodles and ending with cheese.
21Top with parmesan cheese and parsley.
22Bake uncovered for about 40 minutes or until heated through and top is lightly browned.Cook until internal temperature reaches 165° F.
23Let stand for 15 minutes before serving.
To make this recipe gluten free: Use GF pasta, GF flour and GF broth. Always check all ingredients to be sure they are gluten free.

Jacqueline Larson M.S., R.D.N. and Associates