ARTICHOKE LASAGNE

ARTICHOKE LASAGNE

12 oz. dried or 1 lb. fresh lasagne noodles
3 c. low-fat milk
1/3 c. + 1 t. all purpose flour
2 oz. reduced fat cream cheese (3 T)
1 T. grated Parmesan cheese (2 oz)\
1 T. chopped fresh thyme or 1 t. dried thyme leaves
2 t. fresh lemon juice
1 t. salt, plus more to taste
1/4 t. black pepper, plus more to taste
2 t. olive oil
1-1/2 c. chopped onions
1-1/2 c. finely chopped carrots
2 cloves garlic, minced
2 9 oz. boxes frozen artichoke hearts, thawed and coarsely chopped OR
2 8-1/2 oz. cans artichoke hearts, drained, squeezed dry and coarsely
chopped.
1/2 c. reduced sodium chicken broth
4 oz. prosciutto, trimmed of fat and chopped

1. In large pot of boiling water, cook noodles until barely tender (8 min
for dried, 1 min. for fresh). Drain and rinse under cold water. Spread
the noodles on clean kitchen towels, cover with plastic wrap and set aside.

2. In large saucepan, heat 2-1/2 c. milk over med. heat until steaming. 
Put 1/3 c. flour in small bowl and gradually whisk in remaining 1/2 c. milk
until smooth, whisk into the hot milk and stir constantly over heat until
sauce thickens. Continue cooking and stirring for 1 min. Remove from
heat. Whisk in cream cheese, then 1/2 c. Parmesan, thyme, lemon juice, 1
t. salt and 1/4 t. pepper. Set aside.

3. In large nonstick skillet, heat oil over med. high heat. Add onions
and carrots and cook, stirring until they begin to color and soften, about
5 mins. Add garlic and stir for 1 min. longer. Add artichoke hearts and
sprinkle w/ remaining 1 t. flour. Stir well, add chicken broth and cook
until liquid is thick and simmering, about 3 mins. Remove from heat and
season with salt & pepper.

4. Preheat oven to 400 deg. F. Lightly oil 9x13 baking dish or coat with
cooking spray.

5. Smear bottom of dish w/1/2 c. cheese sauce. Line bottom with single
layer of noodles. Spread half of the artichoke mixture over noodles. 
Spoon on another 1/2 c. sauce and use a rubber spatula to spread it evenly. 
Add another layer of noodles, sprinkle with all of the prosciutto and
spread another 1/2 c. sauce on top. Add a third layer of noodles, the
remaining artichoke mixture and spread with 1/2 c. sauce. Finish with
remaining noodles and sauce. Sprinkle with Parmesan.

6.  Lightly oil a large piece of alum. foil or coat with cooking spray. 
Tightly cover the dish. Bake for 30 mins. Uncover and bake for 10-15 mins
more or until lightly browned and bubbling. Let stand for 10 mins. before
serving.

Makes 8 servings.

(Nutrition note: A small amount of reduced fat cream cheese adds a
richness to the white sauce, Parmesan intensified the flavor.)

365 cals. per serving; 20 g. protein; 9 g. fat; 53 g. charbs; 850 mg.
sodium; 26 mg. cholesterol; 1 g. fiber




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