Lemon Ricotta Lasagna with Pan Roasted Baby Artichokes and Basil Pesto

Lemon Ricotta Lasagna with Pan Roasted Baby Artichokes and Basil Pesto
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Category: main dish

Ingredients

4 - 5 sheets fresh lasagna noodles
1/2 - 1 cup shredded mozzarella

Basil Pesto:
1 cup fresh basil leaves
1/4 cup pine nuts
1 tablespoon freshly grated parmesan cheese
1/2 tablespoon lemon juice
1 1/2 tablespoons extra virgin olive oil
Salt and pepper, for seasoning

Vegetable Filling:
2 pounds baby artichokes
6 cups fresh baby spinach
Juice of 1 lemon
2 tablespoons extra virgin olive oil
2 cloves of garlic, minced
Salt and pepper, for seasoning

Cheese Filling:
2 cups part skim ricotta cheese
1 cup shredded mozzarella cheese
Juice of 1 lemon
1 tablespoon grated lemon peel
Salt and pepper, for seasoning

B├ęchamel Sauce:
2 tablespoons unsalted butter
2 tablespoons all purpose flour
1 cup milk, warmed
2 tablespoons freshly grated parmesan cheese
Pinch of nutmeg
Salt, for seasoning

Preparation

Read full details on:
www.kristinkitchen.com

Comments
Added 3 years ago by:
kristinkitchen2 kristinkitchen2
     21 recipes
2 people cheffed this recipe
Chloe Vincentkristinkitchen2
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