Artichoke And Leek Lasagna

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* Exported from MasterCook *

 

Artichoke And Leek Lasagna

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1/2 pound dried semolina lasagna noodles

2 cups ricotta cheese

3/4 cup freshly grated parmigiano-reggiano cheese

salt -- to taste

pepper -- freshly ground, to taste

2 tablespoons olive oil

12 baby leeks -- including 3 inches of green portion, or 5

large leeks, including 1 inch of green, rinsed well and cut into 1/2-inch dice

juice of 1 lemon

4 large or 20 baby artichokes

1/2 cup water

5 garlic cloves -- minced

3 cups milk

3 tablespoons unsalted butter

1/4 cup all-purpose flour

freshly grated nutmeg

1/2 pound whole-milk mozzarella cheese -- shredded

 

Bring a large pot three-fourths full of salted water to a boil over high

heat. Add the noodles and cook until al dente, 8 to 12 minutes. Drain,

immerse in cold water to cool, drain again and lay on a baking sheet.

Cover with plastic wrap. In a small bowl, stir together the ricotta,

Parmigiano-Reggiano, salt and pepper; set aside. In a fry pan over

medium-low heat, warm the olive oil. Add the leeks and sauté until very

soft and lightly golden, about 30 minutes. Transfer to a bowl; set the pan

and leeks aside. Have ready a large bowl of water to which you have added

the lemon juice. Cut off the top half of each artichoke and remove the

tough outer leaves down to the pale green leaves. Cut off the base of the

stems and peel away the dark green outer layer. If using large artichokes,

cut in half lengthwise and scoop out the prickly chokes. Cut the

artichokes, large or small, lengthwise into thin slices. As each is cut,

drop it into the bowl of lemon water. Drain the artichokes and add to the

fry pan along with the water and a large Pinch salt and pepper. Cover and

cook over medium heat until the liquid evaporates and the artichokes are

tender, about 15 minutes. Add the garlic and cook for 1 minute. Stir into

the leeks. Set aside. In a saucepan over medium heat, bring the milk to

just below a boil. In another saucepan over medium-high heat, melt the

butter. Stir the flour into the butter and cook, stirring, for 2 minutes.

Remove from the heat and gradually whisk in the hot milk. Set over

medium-low heat and cook, stirring, until thick and smooth, 3 to 4

minutes. Season with salt, pepper and nutmeg. Position a rack in the upper

third of an oven and preheat to 375 degrees F. Grease a 9-by-13-inch

baking dish with olive oil. Cover the bottom of the prepared dish with a

layer of the noodles. Spoon one-third of the ricotta mixture over the

noodles. Top with one-third of the leek-artichoke mixture and then with

one-third of the sauce. Repeat the layering twice. Sprinkle the mozzarella

evenly over the top. Bake until golden and bubbling, 40 to 50 minutes. Let

stand for 15 minutes, then cut into squares to serve.

 

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Per Serving (excluding unknown items): 248 Calories; 19g Fat (67.6%

calories from fat); 10g Protein; 10g Carbohydrate; trace Dietary Fiber;

55mg Cholesterol; 98mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0

Vegetable; 1/2 Non-Fat Milk; 3 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0