Creamy Artichoke Lasagna Bake Recipe
Ingredients
- 9 sheets lasagna noodles, dry
- 3 tablespoons olive oil
- 2 9-ounce packages frozen artichoke hearts, thawed and halved lengthwise
- 1/2 cup pine nuts
- 4 cloves garlic, minced
- 1 15-ounce carton ricotta cheese
- 1 cup Parmesan cheese, finely shredded
- 1 cup snipped fresh basil
- 1 egg
- 3/4 teaspoon salt
- 1 cup chicken or vegetable broth
- 1/4 cup all-purpose flour
- 2 cups half-and-half or light cream
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