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.