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Artichoke Lasagne

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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.

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