Guest guest Posted October 13, 2002 Report Share Posted October 13, 2002 I haven't tried this recipe yet, but somebody here mentioned artichoke lasagne and it sounded so good that I had to search for a recipe in my cookbooks. I got this one from 'New Vegetarian Cuisine' by Linda Rosenweig. Artichoke Lasagne 9 lasagne noodles 2 tsp olive oil 1 medium onion, chopped 3 garlic cloves, minced 1 cup low- sodium vegetable stock 1/4 cup fresh basil chopped 2 boxes (9oz each) frozen artichoke hearts, partially thawed 1 boz (10 oz) frozen chopped spinach, partially thawed 1 cup chopped roasted sweet red peppers 1 tsp margarine 1 1/2 tsp flour 1 can evaporated skim milk 1 1/2 Tbs grated Parmesan cheese 1/8 tsp grated nutmeg 3 Tbs seasoned dry bread crumbs 1. In a large pot of boiling water, cook the noodles for 10 to 12 minutes, or until just tender. Drain and rinse with cold water. Set aside. 2. Meanwhile, in a large no-stick frying pan over medium heat, warm oil. Add onions and garlic; cook, stirring frequently, for 2 to 3 minutes, or until tender. Stir in the stock and basil; bring to a boil. Add the artichokes, spinach and peppers; cover and cook for 5 minutes. Remove the lid and cook until all the liquid has evaporated. et aside. 3. In a 1 qt. saucepan over medium heat, melt the margarine. Whisk in the flour; cook 1 minute. Slowly whisk in the milk, Parmesan and nutmeg; cook, stirring constantly, for 5 to 7 minutes, or until the sauce boils and thickens. 4. Preheat the oven to 350. Coat a 9 x 13 glass or ceramic baking dish with no-stick spray. 5. To assemble the lasagne, spread 1/3 cup of the sauce in the bottom of the prepared baking dish. 6. Top with three of the noodles; spread with half of the artichoke mixture. Sppon 1/3 cup of sauce over the artichoke mixture and sprinkle with 1 Tbs of the bread crumbs. Repeat procedure. 7. Top with the remaining 3 noodles. Spread with the remaining sauce and sprinkle with the remaining 1 Tbs bread crumbs. 8. Cover with foil and bake for 30 minutes. Uncover and bake for 10 to 15 minutes, or until bubbly. Let stand for 10 minutes before serving. Quote Link to comment Share on other sites More sharing options...
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