Pasta: Buttery Artichoke Lasagna

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I found this browsing through Deja News. I haven't tried it yet, but it looks

too good not to share.

 

* Exported from MasterCook Buster *

 

" Buttery " Artichoke Lasagna

 

Recipe By : Cucina Simpatica - Killeen & Germond

Serving Size : 9 Preparation Time :

Categories : Pasta Lacto

Mediterranean

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***BECHAMEL***

1 1/2 cups milk

3 tablespoons butter

3 tablespoons flour

1/4 teaspoon kosher salt

***LASAGNA***

9 tablespoons butter

1 teaspoon kosher salt

6 fresh lasagna noodles

1/4 cup heavy cream

1 cup parmigiano-reggiano -- grated

1 1/2 cups sliced cooked artichokes -- (i use more)

 

Make the bechamel.

 

Saute the artichokes with the salt in butter. (I just melt and combine).

 

Preheat the oven to 400F and bring a large pot of salted water to a

boil. Cook the noodles in the boiling water, refresh under cold running

water.

 

5. In a 9-in square baking dish, spread a few T of bechamel.

Drizzle over the heavy cream.

Cover with 2 overlapping noodles.

Cover with half the artichokes

Top with a few more T of bechamel and half the cheese.

Cover with 2 overlapping noodles.

Cover with half the artichokes.

Top with a few more T of bechamel and half the cheese.

Cover with 2 overlapping noodles.

Avoid getting into an infinite loop.

Top with the rest of the bechamel.

Dot with 1 T butter.

 

Bake ~20 minutes, until the top is golden brown and the filling is

bubbling hot. Let cool 5 to 10 minutes.

 

K & G include a note instructing to avoid using the thick, commercial,

curly edged lasagna noodles as they are too rubbery for this

application, but that it is possible to use very thin, high quality

imported noodles. I buy mine at the italian deli near work - Conte di

Savoia in Chicago.

 

This recipe is from Killeen and Germond's book Cucina Simpatica. My

vegetarian guests have gone wild over it. I'd rather eat it than meat.

It doesn't reheat well, so eat it up. The adjective " buttery " is theirs.

The punctuation is mine.

 

From Barry Grau <grau 1999/07/28 in rec.food.cooking

MM by Nancy

 

Converted by MC_Buster.

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