Categories: pasta

Ingredients

• 2 (15 oz.) containers ricotta cheese
• 2 (6oz.) pkg. shredded Italian cheese blend
• 3 large eggs
• 1/4 cup chopped fresh basil
• 1/4 tsp. ground red pepper
• 1 tsp. salt, divided
• 1 tsp. freshly ground black pepper, divided
• 1 (6oz.) jar oil-packed artichoke hearts
• # large avocados, peeled and chopped
• 4 green onions, sliced
• 2 Tbsp. butter or margarine
• 2 garlic cloves, minced
• 2 Tbsp. all-purpose flour
• 2 cups whipping cream
• 1 1/2 cups shredded Parmesan cheese, divided
• 12 lasagna noodles, cooked

Directions

1. Stir together first 5 ingredients, tsp. salt, and 1/2 tsp. pepper. Set aside.
2. Drain artichoke hearts, reserving oil. coarsely chop artichokes. Stir together artichoke, reserved oil, chopped avocado, green onions, and remaining 1/2 tsp. salt and 1/2 tsp. pepper. Set aside.
3. melt butter in a medium saucepan over medium-high heat; add garlic, and sauté 1 minute. Add flour, whisking until blended; cook, whisking constantly, 1 minute. Gradually whisk in whipping cream. Cook, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Stir min 1 cup Parmesan cheese.
4. Layer one-third of noodles, half of ricotta cheese mixture, 1/2 cup cream sauce, and half of avocado mixture into a lightly greased 13 × 9-inch baking dish.
5. Repeat layers once, ending with remaining noodles and remaining cream sauce. Sprinkle with remaining 1/2 cup Parmesan cheese.
6. Bake, covered, at 400 degrees for 40 minutes. Uncover and bake 5 more minutes or until lightly browned. Let stand 15 minutes.

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