Artichoke And Crudites Lasagna Recipes

ARTICHOKE AND CRUDITES LASAGNA

Steps:

• Bring water to boil for lasagna.
• Dice all vegetables but the carrots into 1/2-inch pieces; dice the carrots into 1/4-inch pieces. Saute carrots and the onion in hot oil in a nonstick pan for about five minutes; add the remaining vegetables, with the artichokes and garlic, and saute until the vegetables are tender, about 20 minutes. Stir often. Season with salt and pepper.
• Cook the lasagna according to package directions; rinse under cold water, and drain.
• Mix chopped basil with ricotta.
• Make the bechamel sauce.
• To assemble the lasagna: Line a 9-by-13-inch baking dish with a thin layer of bechamel sauce; top with a single layer of lasagna noodles. Sprinkle with half the vegetables and top them with dabs of half of the ricotta-basil mixture; sprinkle with a third of the Reggiano. Then add another layer of lasagna, half of the remaining bechamel sauce, the remaining vegetables, the remaining ricotta and half of the remaining Reggiano. Top with the last layer of lasagna, then the last of the bechamel and sprinkle with the last Reggiano. Cover and refrigerate or freeze for as long as a month. To serve, defrost, if frozen; remove from the refrigerator 30 minutes before baking; preheat the oven to 375 degrees; bake the lasagna for about 45 minutes, or until it is brown and bubbly.

ARTICHOKE AND MUSHROOM LASAGNA

Steps:

• For filling:Melt butter in large skillet over medium-high heat.
• Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes.
• Add artichokes and vermouth.
• Cook until liquid is absorbed, stirring occasionally, about 10 minutes.
• Season with salt and pepper.
• For béchamel sauce:Melt butter in heavy medium saucepan over medium-high heat.
• Add flour; stir 1 minute.
• Gradually whisk in milk.
• Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes.
• Stir in 1 1/2 cups Parmesan.
• Season to taste with salt, pepper, and ground nutmeg.
• Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish.
• Top with enough noodles to cover bottom of dish.
• Spread 1/4 of artichoke mixture over.
• Spoon 2/3 cup béchamel sauce over.
• Top béchamel with 1/4 of mozzarella.
• Sprinkle with 3 tablespoons Parmesan.
• Top with enough noodles to cover.
• Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel.
• Sprinkle with remaining Parmesan.
• (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
• Preheat oven to 350°F.
• Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled).
• Remove foil.
• Increase temperature to 450°F.
• Bake lasagna until golden on top, about 10 minutes longer.

ALFREDO AND ARTICHOKE LASAGNA

Steps:

• Combine the spinach, 1 cup of the mozzarella cheese, ricotta cheese, cream cheese, provolone cheese, eggs and pepper in a bowl, set aside.
• combine 1 container of Alfredo sauce, the artichokes, Parmesan cheese, mayonnaise and green onions in a bowl; set aside.
• Spread the remaining container of Alfredo sauce evenly on the bottoms of 2 lightly greased 8 inch square baking dishes. In each dish, layer 2 lasagna noodles, 1/4 of the spinach mixture. Repeat the layers, ending with the remaining lasagna noodles. Spread 1/2 of the artichoke mixture over the noodles in each dish.
• Bake at 350*F for 40 minutes, or until just set and lightly browned. Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the top. Bake for 5 minutes. Let stand for 15 minutes before serving.
• May cool the lasagna completely, wrap in heavy duty foil and freeze for up to 1 month.