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)
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 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
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!
Nutritional information for lasagna if serves 8: