Deconstructed Pesto and Artichoke Lasagna

May 10, 2023May 10, 20230 1
Deconstructed Pesto and Artichoke Lasagna Recipe
in Main

Prep

30 min

Cook

30 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 box no-boil lasagna noodles
2 cans artichoke hearts , roughly chopped
1/2 cup pine nuts
6 garlic cloves , minced
1 container ricotta cheese
1 cup parmesan cheese
3 ounces fresh basil , cut chiffonade
1 egg
1 1/2 teaspoons salt
1 cup broth ( chicken or vegetable )
1/4 cup all-purpose flour
2 cups half-and-half
1/2 - 1 cup milk
1 cup shredded mozzarella cheese

Nutrision Information

Servings Per Recipe
8
Calories
571
Sugar
7g
Fat
37g
If you are looking to switch up your traditional lasagna recipe, this deconstructed version is a great option. The dish has all the classic flavors of pesto and artichoke, but in a way that is easier to prepare and serve. The noodles are layered with delicious ingredients like artichoke hearts, pine nuts, and ricotta cheese, all bound together with a creamy white sauce. Topped with mozzarella cheese, the dish is baked until golden and bubbly, making it a perfect comfort food for any occasion. Serve with garlic bread and a fresh salad for a complete meal.

Instructions

1.Preheat the oven to 375°F.
2.In a large pot of boiling salted water, cook the lasagna noodles until al dente. Drain and reserve.
3.In a large saucepan, toast pine nuts over medium-high heat until lightly browned. Add garlic and sauté until fragrant, about 30 seconds.
4.Add artichoke hearts and 1/2 teaspoon of salt, stirring occasionally. Cook until the artichoke hearts are tender, about 5-7 minutes.
5.In a medium bowl, mix ricotta cheese, parmesan cheese, egg, basil, and 1 teaspoon of salt. Set aside.
6.In another medium saucepan, whisk together flour and broth until well combined. Simmer over medium heat until thickened.
7.Add half-and-half, a 1/2 teaspoon of salt and milk to the flour mixture. Cook over low heat until thickened, stirring constantly.
8.Spread a thin layer of the white sauce on the bottom of a 9x13 inch baking dish.
9.Arrange one layer of lasagna noodles on top, followed by a layer of artichoke mixture, a layer of the cheese mixture, and then a layer of white sauce. Repeat layers until all ingredients are used, ending with a layer of white sauce on top.
10.Top with shredded mozzarella cheese.
11.Bake uncovered until golden brown and bubbling, about 25-30 minutes.
12.Cool for 5-10 minutes before serving.

PROS

This deconstructed pesto and artichoke lasagna is a twist on the traditional dish.
It is a great way to get in your veggies and enjoy the delicious taste of pesto without all the extra calories.

The recipe is easy to follow and can be prepared in advance for a dinner party or weeknight meal.

CONS

The recipe requires a lot of different components and takes some time to prepare.

The dish can be a bit heavy due to the cheese and cream sauce.
It is not recommended for those looking for a low-fat or low-calorie meal.

HEALTH & BENEFITS

This dish is a good source of protein and calcium from the cheese and milk.
The artichoke hearts provide fiber and aid in digestion. Basil is known to have anti-inflammatory properties and is a good source of vitamin K.

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