Tablespoon
Tablespoon loads your plate with ideas, postings and tips on dishes that are easy to make and hard not to love.
Quick Dish
Quick Dish is full of tasty recipes that call for loads of fresh ingredients, but also sneak in some primo prepared stuff to make things fast and easy.
Taste for Adventure
Taste for Adventure serves up far-flung food inspiration sure to spice up your life. Wow your peeps. Thank us later.
Rock UR Party
From low-key get-togethers to epic events, get your party started here. We help you pull it off in style, with energy left so you can cut loose, too.

False

Course
>
Main Dishes
>
Pasta
>
Healthified Creamy Ricotta-Artichoke Lasagna

Healthified Creamy Ricotta-Artichoke Lasagna

80% less sat fat • 72% less cholesterol than the original recipe—see the comparison. Try this deceptively rich-tasting entrée. Creamy reduced-fat dairy ingredients are the key.

Recipe by LiveBetterAmerica

12345

(1)

Prep Time: 45 minutes

Total Time: 1 hour 40 minutes

Servings: 8 servings

Recipe

Recipe
Versions

Nutrition

Tips &
Techniques

Recipe Versions

Put your own twist on this recipe!

To create a version of this recipe, just
sign in or join.

Nutrition Info

1/8 of the lasagna
Calories290
Total Fat10g
(Saturated Fat 4g, Trans Fat 0g)
Cholesterol45mg
Sodium380mg
Total Carbohydrate31g
(Dietary Fiber 7g, Sugars 6g)
Protein19g
Percent Daily Value*
Vitamin A 15%
Vitamin C 10%
Calcium30%
Iron 10%
Exchanges
Medium-Fat Meat1 1/2
Starch2
Vegetable1/2
Carbohydrate Choices
2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

No tips for this one.

We don't have any special tips or techniques for this recipe.

Ingredients

9 dried whole grain lasagna noodles
1 tablespoon olive oil
2 packages (8 or 9 oz) frozen artichoke hearts, thawed and well drained
1/4 cup pine nuts
4 cloves garlic, minced
1 carton (15 oz) light ricotta cheese
1 1/2 cups shredded reduced-fat Italian-blend cheese or part-skim mozzarella cheese (6 ounces)
1 cup snipped fresh basil or 2 tablespoons dried basil, crushed
1 egg
1/4 teaspoon salt
1 cup Progresso® reduced-sodium chicken broth
1/4 cup Gold Medal® all-purpose flour
2 cups fat-free milk
Chopped fresh tomato (optional)
Snipped fresh parsley (optional)

Directions

1Preheat oven to 350°F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water and drain well. Set aside.
2In a large skillet, heat oil over medium heat. Add artichokes, pine nuts, and garlic; cook about 5 minutes or until lightly browned, stirring frequently. Transfer to a large bowl. Stir in ricotta cheese, 1/2 cup of the Italian-blend cheese, 1/2 cup of the fresh basil or 1 tablespoon of the dried basil, the egg, and salt.
3For sauce: In a medium saucepan, whisk together chicken broth and flour until smooth. Stir in milk. Cook and stir over medium heat until sauce is slightly thickened and bubbly. Remove from heat. Stir in the remaining 1/2 cup fresh basil or 1 tablespoon dried basil.
4Pour 1 cup of the sauce into a 3-quart rectangular baking dish. Top with three of the cooked lasagna noodles. Carefully spread one-third of the ricotta mixture (about 1 1/3 cups) evenly over the noodles. Top with one-third of the remaining sauce (about 2/3 cup). Sprinkle with 1/3 cup of the remaining Italian-blend cheese. Repeat layers twice more, beginning with the lasagna noodles and ending with the Italian-blend cheese.
5Bake, uncovered, about 40 minutes or until heated through and top is lightly browned. Let stand for 15 minutes before serving. If desired, top with tomato and parsley.