Artichoke Lasagna
(Serves 8)
1 tablespoon butter
1 tablespoon olive oil
3 garlic cloves, minced
3 (15 ounce) 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 ounce 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.
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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Béchamel Sauce
8 tablespoons unsalted butter
8 tablespoons flour
3 cups milk
1 teaspoon salt
Pinch of white pepper and nutmeg
In a saucepan, melt the butter over medium heat.
Remove from the heat, add flour, stir to blend.
Whisk in milk and cream. Return to heat.
Stirring constantly, bring to a boil. Reduce heat.
Simmer 2-3 minutes.
Stir in salt, pepper, and nutmeg
8 tablespoons unsalted butter
8 tablespoons flour
3 cups milk
1 teaspoon salt
Pinch of white pepper and nutmeg
In a saucepan, melt the butter over medium heat.
Remove from the heat, add flour, stir to blend.
Whisk in milk and cream. Return to heat.
Stirring constantly, bring to a boil. Reduce heat.
Simmer 2-3 minutes.
Stir in salt, pepper, and nutmeg
Season with salt and pepper.
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