Within the last year, my husband and I have become huge artichoke fans. We were are both lovers of lasagna so when I saw this recipe for artichoke lasagna, I just had to give it a try. It's a definite high score in my book!
8 main-dish servings
1 1/2 cups each: mushrooms, chopped onions (I omitted the mushrooms)
1 cup cooked red bell pepper (I also omitted because I forgot to pick one up at the grocery store)
8 cups loosely packed baby spinach (I used an entire bag of fresh spinach)
2 packages frozen, thawed, artichoke hearts, cut into bite size pieces
Salt and pepper to taste
3 cups fat-free milk, divided
1/4 cup flour plus 2 tablespoons
1 cup grated fat-fee Parmesan cheese
1/2 package fat free cream cheese, cubed
2/3 cup finely chopped parsley ( I used dried instead of fresh, to taste)
1 teaspoon dried thyme leavs
1 teaspoon lemon juice
12 lasange noodles, cooked
1 cup shredded reduced-fat mozzarella cheese
1. Saute mushrooms, onions, and bell pepper in lightly greased large skillet 3 minutes; add spinach and artichoke hearts. Cook, covered, over medium heat until spinach is wilted, about 5 minutes. Cook, uncovered, until mixture is dry. Remove from heat; season to taste with salt and pepper.
2. Heat 2 cups milk to boiling in large saucepan. Mix remaining 1 cup milk and flour; whisk into boiling milk. Boil, whisking, until thickened, about 1 minute. Remove from heat; mix in Parmesan and cream cheese, parsley, thyme, and lemon juice, stirring until cream cheese is melted. Season to taste with salt and pepper.
3. Spread 1 cup sauce in bottom of a 13 by 9 baking pan; arrange 4 noodles in pan, overlapping edges. spoon 1/2 of artichoke mixture over noodles and spread with 1 cup sauce. Repeat layers; top with remaining 4 noodles and spread with 1 cup of sauce. Sprinkle with cheese. Bake at 350, loosely covered until hot, about 45 minutes. Let stand 10 minutes before cutting.