Ingredients
Bechamel Sauce
- 1 Tbsp. Butter
- 1 Tbsp. Flour Wondra works well
- 1 Cup Fat Free half & Half
- 3/4 Cup Grated Parmesan Cheese I used Toscano with Black Pepper
Lasagna
- 6 Lasagna Noodles Whole Grain or Regular
- 1 Cup Chopped Artichoke Hearts A 12 Oz. jar is about right
- 1 Medium Red Bell Pepper Thinly sliced
- 4 Ounces Crimini Mushrooms Sliced
- 1/2 Cup Chopped Onion
- 3 Cloves Garlic Minced
- 1 Tbsp. Olive Oil
- 1 Cup Ricotta
- 2 Eggs
- 3 Tbsp. Pesto
- 1 Cup Grated Italian Blend Cheese Divided
Servings:
Instructions
Bechamel sauce
- Melt the butter in a small sauce pan. Add the flour and cook, stirring frequently for 2 minutes or so. Add the milk slowly whisking constantly to keep things smooth.
- Bring the mixture just to a boil, stirring constantly. Remove the pan from the heat and stir in the Parmesan cheese. Set aside in a warm place. If sauce gets too thick add a little more half & half.
Lasagna
- Cook the lasagna according to the package directions. Drain well and lay out on wax or parchment paper. Prepare the filling while the pasta cooks.
- Heat the olive oil in a large skillet. Add the onion and cook for 3 minutes. Add the bell peppers and mushrooms and cook another 3 minutes. Stir often during this step to insure everything is softening.
- Add the garlic and artichoke hearts and cook 3 minutes more or until everything is soft, fragrant, and lightly browned. Allow to cool before adding to the other filling ingredients.
- In a large bowl, combine the ricotta, eggs, pesto, and 1/3 cup of the Italian Cheese Blend. Mix everything together. Add the cooled vegetables and stir it all together.
- Spray a baking dish with non-stick spray. Place 2 lasagna noodles in the bottom of the dish. Spread half of the filling evenly over the noodles. Sprinkle with a little of the remaining cheese blend and drizzle a tablespoon or two of the Bechamel over the layer.
- Repeat the process with two more noodles and the other half of the filling. Sprinkle with cheese and drizzle with sauce as for the first layer.
- Top with the remaining two noodles. Spread the rest of the Bechamel sauce on top and sprinkle with the last of the cheese blend.
- Cover loosely with foil and bake in a pre-heated 350 degree oven for 30 minutes. Check to see if things are beginning to bubble. If not cover and bake another 5 minutes or so.
- When the lasagna is bubbly, remove the foil and raise the oven to broil. Broil the lasagna for 3 – 4 minutes or until it is lightly golden brown and even more bubbly.
- Allow to rest 10 -15 minutes before cutting and serving.
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