Recipe - Artichoke Lasagna

9 Lasagna noodles
2 teaspoon Olive oil
1 md Onion; chopped
3 Garlic cloves; minced
1 cup Lowsodium vegetable stock
One fourth cup Chopped fresh basil
2 Boxes (9 ounces each) frozen
artichoke hearts, partially
thawed
1 Box (10 ounces) frozen
chopped spinach, partially
thawed
1 cup Chopped roasted sweet red
peppers
1 teaspoon Margarine
1 One half teaspoon Unbleached flour
1 cn (12 ounces) evaporated skim
milk
1 One half tablespoon Grated Parmesan cheese
1/8 teaspoon Grated nutmeg
3 tablespoon Seasoned dry bread crumbs

by Prevention Magazine, http://www.healthyideas.com

A good dish for a large crowd. Just add a simple tossed salad and some
crusty garlic bread for a quick party meal. Don't use a metal pan for this
dish because the artichokes will become discolored from it.

You may assemble the lasagna ahead of time and bake it later. Cover it well
and refrigerate for up to one day or freeze for up to a month. We cut the
fat and calories in this recipe by:

* eliminating the 2 cups of butter * replacing 2 cups of olive oil with 2
teaspoons * reducing the Parmesan cheese from 3 cups to 1 One half tablespoons

Before After Calories 534 235 Fat (g.) 36.2 3.3 % Calories from Fat 60% 10%
Cholesterol (mg.) 79 3

In a large pot of boiling water, cook the noodles for 10 to 12 minutes, or
until just tender. Drain and rinse with cold water. Set aside. Meanwhile,
in a large nonstick frying pan over medium heat, warm the oil. Add the
onions and garlic; cook, stirring frequently, for 2 to 3 minutes, or until
tender. Stir in the stock and basil; bring to a boil. Add the artichokes,
spinach and peppers; cover and cook for 5 minutes. Remove the lid and cook
until all the liquid has evaporated. Set aside. In a 1quart saucepan over
medium heat, melt the margarine. Whisk in the flour; cook for 1 minute.
Slowly whisk in the milk, Parmesan and nutmeg; cook, stirring constantly,
for 5 to 7 minutes, or until the sauce boils and thickens. Preheat the oven
to 350 degrees. Coat a 9by13inch glass or ceramic baking dish with
nonstick spray. To assemble the lasagna, spread 1/3 cup of the sauce in the
bottom of the prepared baking dish. Top with 3 of the noodles; spread with
half of the artichoke mixture. Spoon 1/3 cup of the sauce over the
artichoke mixture and sprinkle with 1 tablespoon of the bread crumbs.
Repeat the procedure. Top with the remaining 3 noodles. Spread with the
remaining sauce and sprinkle with the remaining 1 tablespoon bread crumbs.
Cover with foil and bake for 30 minutes. Uncover and bake for 10 to 15
minutes, or until bubbly. Let stand for 10 minutes before serving.

Makes 8 servings.

Posted to Digest eatlf.v097.n184 by "Tina D. Bell"
tdbell@altair.csustan.edu on Jul 20, 1997