MANGIA BENE PASTA

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ARTICHOKE LASAGNA

(Serves 8)

1 TB. butter

1 TB. olive oil

3 garlic cloves, minced

3 (15 oz) cans artichoke hearts, coarsely chopped

1/2 cup dry white wine

Salt and pepper

3 cups Bechamel sauce

1 cup grated Parmesan cheese, divided

12 dry lasagna noodles

8 oz. mozzarella cheese, thinly sliced

Place butter and oil in a large skillet over medium heat.

Add the garlic and sauté 2-3 minutes or until garlic is just beginning to color.

Add artichokes and wine.  Cook until liquid is evaporated.  Season with salt and pepper.

Stir in 3/4 cup of Parmesan cheese.

Remove from heat and set aside.

Prepare Bechamel sauce.

Cook lasagna noodle in boiling salted water for 10 minutes.  Drain and rinse.

Lightly grease a 13x9-inch baking dish.

Preheat oven to 350 degrees F.

Spread a thin layer of the sauce in the bottom of the dish.

Arrange 3 lasagna noodles lengthwise over the sauce.

Layer one-quarter each of the artichokes, sauce, and mozzarella over the noodles.

Repeat the layers 3 more times.

Sprinkle top with the remaining Parmesan cheese.

Cover with foil and bake for 40 minutes.

Remove foil, increase oven temperature to 450 degrees F.

Bake an additional 10-15 minutes or until top begins to brown.

Remove from oven and allow to stand 10 minutes before serving.

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