Artichoke Pesto Lasagne

This is my entry to Presto Pasta Nights.

This is an unusual lasagne, with plenty of cheese and the flavor of both pesto and artichokes to add a little wow.  I came up with it because the local store was clearancing cans of artichokes for $1 each..who could resist all those artichokes? Not me.  So, you might just plan on seeing more recipes with artichokes because I bought a lot of cans! I think lasagne is Marc’s favorite food, well I know it is.  No matter where we go he will get lasagne if they have it.  If not he is happy with steak or a burger..or enchiladas if it is Mexican food but lasagne is first choice.

I found out that lasagne is also spelled lasagna.  Apparently lasane is the plural  so it would be one lasagna noodle and six lasagne noodles.  Lasagna, lasagne…whatever.  The result is always amazing.

Artichoke Pesto Lasagne

Artichoke Pesto Sauce

• 1 8 oz can artichoke hearts
• 1 cup fresh basil leaves, lightly packed
• 1/2 cup chopped toasted walnuts
• Zest and juice of 1 lemon
• 1 garlic clove
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3/4 cup extra-virgin olive oil
• 1 large can organic marinara sauce
• 1 cup freshly grated Parmesan cheese

Combine the artichokes, basil, walnuts, lemon zest, juice, garlic, salt, and pepper in a food processor or blender. Chop the ingredients fine, stopping the machine a few times to scrape down the sides. With the motor running, drizzle in the olive oil. Stir in the marinara.

Transfer the artichoke pesto to a large bowl and stir in the cheese.

Lasagne

• 9 lasagne noodles cooked
• 1 lb ricotta
• 2 eggs, beater
• 1/4 c heavy cream
• 2 1/2 cups mozzarella
• 1/2 lb hot Italian sausage, chopped and cooked
• 2 8 oz cans artichoke hearts chopped
• Recipe for Artichoke Pesto above

1. Preheat the oven to 375.
2. Mix the ricotta with the two eggs and 1/4 cup of cream until well mixed.
3. Put a thin layer of the pesto sauce on the bottom of a 13×9 inch pan.  Lay 3 lasagne noodles vertically, next to each other, in the pan.
4. Arrange the artichoke hearts and the sausage over the the noodles.  Sprinkle with 1/3 of the mozzarella.
5. Cover with 1/2 of the sauce.
6. Add another layer of noodles.
7. Spread with the ricotta mixture and sprinkle with 1/3 of the mozzerella.
8. Cover with the last three noodles.  Pour the remaining sauce over the top.
9. Cover with aluminum foil and bake for 40 minutes.
10. Remove foil, sprinkle with remaining cheese and bake 20 more minutes, or until cheese is bubbly and lasagne is heated all the way through

Serves 9-12 depending on appetites

images: marye audet (C)2009, ALL RIGHTS RESERVED