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Pike Mkt recovery


White Lasagna with Artichoke Hearts

Serves 8-10

I found this recipe years ago when I was having a party and wanted to make lasagna, but one guest was allergic to tomatoes. This was a big hit.


  • 2 cans (14 oz each) of artichoke hearts
  • ]8 oz narrow lasagna noodles
  • 1-1/2 cups shredded cheddar cheese, packed

Béchamel Sauce

  • ¼ cup (1/2 stick) butter
  • 1 tbsp grated onion
  • ¼ cup flour
  • 1 tsp salt
  • 1/8 tsp white pepper
  • 1-1/2 tsp instant chicken bouillon
  • 1 cup half & half
  • 1 cup milk


  • 2 cups ricotta cheese
  • 2 eggs slightly beaten
  • ½ cup grated Parmesan cheese


  1. Drain artichoke hearts, cutting large pieces in half or thirds.
  2. Cook noodles until almost tender, then rinsed under cold water.
  3. Measure cheddar cheese and set aside.

Béchamel Sauce

  1. Melt butter over low head. Add onion and sauté until tender. Blend in flour, salt, pepper, and bouillon. Cook, stirring constantly, until it bubbles for 2 minutes. Remove from heat.
  2. Meanwhile, heat half & half and milk almost to boiling. Our all at once into sauce, stirring vigorously to blend well. Bring to boil over medium heat, stirring constantly. Boil and stir for 1 minute. Cover and set aside.


Beat ricotta until smooth. Stir in eggs and ¼ Parmesan cheese. Combine with partly cooled Bechamel sauce.

To Assemble

  1. Place about 1/3 of cooked lasagna noodles in bottom of buttered 9x13x2 baking dish. Spread on 1/3 of the Béchamel sauce and ½ the artichokes. Sprinkle with ½ the cheddar cheese. Repeat.
  2. Top with third layer of lasagna noodles and remaining ½ of the sauce. Sprinkle with remaining ¼ cup Parmesan cheese.
  3. Bake in pre-heated 350° oven for 35-40 minutes. Let stand for 10 minutes before serving.
  4. Lasagna can be covered and refrigerated overnight before baking, if desired.

Connie Adams/May 2023

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