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Associate.com - Share Your Recipe!

Recipe Name: Artichoke Lasagna Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
9 Lasagna noodles
2 Teaspoon(s) Olive oil
1 Onion, chopped
3 Garlic cloves, minced
1 Cup(s) Low-sodium vegetable stock
1/4 Cup(s) Chopped fresh basil
2 Boxes, 9 ounces each frozen
artichoke hearts
partially
thawed
1 Box, 10 ounces frozen
Chopped spinach
1 Cup(s) Chopped roasted sweet red
peppers
1 Teaspoon(s) Margarine
1 1/2 Teaspoon(s) Unbleached flour
1 12 ounces evaporated skim
Milk
1 1/2 Tablespoon(s) Grated parmesan cheese
1/8 Teaspoon(s) Grated nutmeg
3 Tablespoon(s) Seasoned dry bread crumbs
Directions:
by Prevention Magazine, http://www.healthyideas.com A good dish for a
large crowd. Just add a simple tossed salad and some crusty garlic
bread for a quick party meal. Don't use a metal pan for this dish
because the artichokes will become discolored from it. You may
assemble the lasagna ahead of time and bake it later. Cover it well
and refrigerate for up to one day or freeze for up to a month. We cut
the fat and calories in this recipe by: eliminating the 2 cups of
butter * replacing 2 cups of olive oil with 2 teaspoons * reducing the
Parmesan cheese from 3 cups to 1 1/2 tablespoons Before After
Calories 534 235 Fat (g.) 36.2 3.3 % Calories from Fat 60% 10%
Cholesterol (mg.) 79 3 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. Meanwhile, in a large nonstick frying pan
over medium heat, warm the oil. Add the 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. Set aside. In a 1-quart saucepan over
medium heat, melt the margarine. Whisk in the flour; cook for 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.
Preheat the oven to 350 degrees. Coat a 9-by-13-inch glass or ceramic
baking dish with nonstick spray. To assemble the lasagna, spread 1/3
cup of the sauce in the bottom of the prepared baking dish. Top with 3
of the noodles; spread with half of the artichoke mixture. Spoon 1/3
cup of the sauce over the artichoke mixture and sprinkle with 1
tablespoon of the bread crumbs. Repeat the procedure. Top with the
remaining 3 noodles. Spread with the remaining sauce and sprinkle with
the remaining 1 tablespoon bread crumbs. 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. Makes 8 servings. Posted to
Digest eat-lf.v097.n184 by "Tina D. Bell" <tdbell@altair.csustan.edu>
on Jul 20, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 244
Calories From Fat: 28
Total Fat: 3.2g
Cholesterol: <1mg
Sodium: 184.6mg
Potassium: 487.5mg
Carbohydrates: 45.7g
Fiber: 6.7g
Sugar: 1.5g
Protein: 10.2g


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