Thursday, February 2, 2012

Artichoke Lasagna

1/2 lb. lasagna noodles
2 cups cottage or ricotta cheese
1 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste
Jar of marinated artichokes (purchased at Costco)

1/2 cup water
5 garlic cloves, minced
3 cups milk
3 Tbs. unsalted butter
1/4 cup all-purpose flour
Italian seasoning, to taste
1/2 lb. mozzarella cheese, shredded


Bring a large pot three-fourths full of salted water to a boil over high heat. Add the noodles and cook until al dente, 8 to 12 minutes. 

Drain, immerse in cold water to cool and drain again. Lay the noodles on a baking sheet and cover with plastic wrap.

In a small bowl, stir together the cottage cheese or if you are using ricotta, Parmigiano-Reggiano, salt and pepper; set aside. 

In a saucepan over medium heat, bring the milk to just below a boil. In another saucepan over medium-high heat, melt the butter. Stir the flour into the butter and cook, stirring, for 2 minutes. Remove from the heat and gradually whisk in the hot milk. Set over medium-low heat and cook, stirring, until thick and smooth, 3 to 4 minutes. Season with salt, pepper and nutmeg. Remove the sauce from the heat.

Position a rack in the upper third of an oven and preheat to 375°F. Grease a 9-by-13-inch baking dish with olive oil. 

Cover the bottom of the prepared dish with a layer of the noodles. 

Spoon one-third of the ricotta mixture over the noodles. Top with artichokes and then with one-third of the sauce. Repeat the layering twice. Sprinkle the mozzarella and Parmesan cheese evenly over the top. 

Bake until golden and bubbling, 40 to 50 minutes. Let stand for 15 minutes, then cut into squares and serve. 

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