Dreaming of Cheesy Lasagna

Because I can’t have dairy, gluten products or much of anything else on this cleanse, I’m posting a recipe I made just before Christmas that I never got around to posting and that I can now only DREAM of…sigh!

This is a three-cheese artichoke lasagna that was creamy, tasty and filling. It is the ideal comfort meal and while I can’t think of any way to make a three-cheese lasagna vegan and not sacrifice the taste, I can certainly offer a gluten-free option by simply using rice pasta (which I have done, and it’s great!).

Also, using lowfat cheese and milk instead of cream really helps to keep the stats looking good. And the cheese helps to provide a huge hit of protein – 28g a slice!

If you’re looking for a dish to take to a Superbowl party to ensure you’ll have something to eat, or – if the Superbowl isn’t really your thing (it’s big with some up here in Canada but not really my cup o’tea) then maybe you’re thinking ahead to an Oscar party – I know I am!!

Dig in and enjoy. I’ll live vicariously through you ;).

3-Cheese Artichoke Lasagna (adapted from Midwest Living magazine)

INGREDIENTS:

Copyright to The Guiltless Life

1 jar artichoke hearts, drained
9 sheets lasagna (rice lasagna if gluten-free)
2 tbsp lemon juice
3 tbsp olive oil
1/2 cup sliced blanched almonds
3 tsp minced garlic
1 15-oz carton lowfat ricotta cheese
1 cup light Parmesan cheese (shredded)
1 tbsp dried basil
1 egg
1 cup vegetable broth
1/4 cup all-purpose flour (use cornstarch or arrowroot if gluten-free; start with 1-2 tbsp and add more if needed)
2 cups milk (lactose-free, regular, almond, rice, coconut etc)
1 cup lowfat mozzarella cheese
Vegetables of your choice – I used asparagus, mushrooms and peas
Salt and pepper

DIRECTIONS:

1. Preheat oven to 350 F.

2. Boil water for lasagna sheets and cook until just done. Drain and set aside (add a bit of oil to keep them from sticking together).

3. Heat 2 tbsp of the oil in a large saucepan and add artichokes, almonds and 1 tsp of the garlic. Cook until browned, just a few minutes, then transfer to a large mixing bowl.

4. In a small bowl, stir flour into broth. Heat remaining oil in large saucepan and add remaining garlic, frying lightly till browned. Add flour mixture, milk, basil and salt and pepper.

5. Stir until mixture is thick and bubbly (if you’re making the gluten-free option and it needs more thickening, now is when you can add some extra cornstarch or arrowroot). Take it off the heat and stir in the vegetables you are using (sliced thinly) if you’re using any.

6. Now that the artichoke mixture has cooled slightly, add ricotta cheese, lemon juice, half a cup of the Parmesan cheese and the egg.

7. You’re ready to assemble! Spread a third of the sauce mixture on the bottom of a lasagna pan. Layer a few noodles on top and then sprinkle over one third of the remaining Parmesan and one third of the mozzarella.

8. Repeat this layering twice more, ending with the grated Parmesan/mozzarella mixture on top. Bake for 40 minutes, then serve! Enjoy!

Copyright to The Guiltless Life

Nutritional information for lasagna if serves 8:

Nutritional information courtesy of caloriecount.about.com

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Comments

  1. ooohhh gosh, that sounds delicious! I love that you used asparagus & artichoke hearts in this ❤ and it'd be very, very easy to make vegan! Pinning 😀

  2. Oh wow this does look delicious Anna! Asparagus is such a great addition 🙂

  3. Happy Monday! ❤

    I hope your weekend was great girl! I love artichoke, that is such a great addition to this lasagna, yum! It looks amazing!

  4. i love artichokes, but i hardly ever cook with them. this lasagna looks fantastic!

    • I have to remember to use artichokes too – I love them on salads but only ever use them when I’m at a salad bar and they’re there right in front of me! They have so much flavour! They’re like olives that way, I just love ’em.

  5. This looks amazing! I’m drooling!!!!!!!!!! I recently used the brown rice lasagna noodles for the first time and they were really good. My family couldn’t even tell the difference!

  6. This sounds absolutely divine!! I love the combination of artichoke and cheese dishes! YUM Since I’m Italian, I love lasagna, but don’t make it too often just because it does require more than 30 minutes! I’ve been keeping dinners simple lately since pregnancy fatigue is still with me!

    • This one’s not too time-consuming, it just seems like there’s a lot of steps because you have to keep the three layers’ mixtures separate from each other haha. But it’s just making a quick sauce and boiling some pasta and then throwing it in the oven! But I have heard from tons of my friends right now who are pregnant that they are super exhausted, so I completely understand why it’s quick meals all the way right now!

  7. Oh I love this!! This will make a perfect dinner for my hubby and I, as he won’t mind there’s no meat! Looks delicious! Thanks!

  8. oh gosh, that looks amazing. And those stats are not bad at all…especially when training for a half marathon.

  9. i love artichokes more than any other vegetable (unless avocado is a vegetable!). this looks amaazing

  10. OMG that looks amazing.

  11. HAHAH I dream of things like this more than I care to admit….sometimes I slip up and go from normal vegan to cheese fiend. I try though….even when my dreams come to haunt me!

  12. YUMMMMM! I want this right now! This looks so good. Definitely adding it to my recipe “to-make” list. 🙂

  13. Oh my goodness that looks and sounds so delicious! I will have to try that one out this weekend!!!!

Trackbacks

  1. […] few days and see how I cope – so my choice for reintroduction? Cheese of course! This delish 3-Cheese Artichoke Lasagna is calling my name! Copyright to Anna […]

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