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1
Preheat oven to 350F.
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2
Cook lasagna noodles according to package directions; drain.
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3
Rinse with cold water; drain again.
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4
Place lasagna noodles in a single layer on a sheet of foil; set aside.
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5
In a large saucepan heat 2 tablespoons of the oil over medium heat.
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6
Add artichokes, pine nuts and half of the garlic.
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7
Cook for 2 to 3 minutes or until artichokes are tender, stirring frequently.
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8
Transfer to a large bowl.
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9
Stir in ricotta cheese, 1/2 cup of the Parmesan cheese, 1/2 cup of the basil, the egg and the salt.
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10
For sauce, in a small bowl combine broth and flour.
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11
In the same saucepan heat the remaining 1 tablespoon oil over medium heat.
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12
Add the remaining garlic; cook and stir until garlic is tender.
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13
Stir in flour mixture and half-and-half.
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14
Cook and stir until mixture is thickened and bubbly.
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15
Remove from heat.
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16
Stir in the remaining 1/2 cup basil.
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17
In a small bowl combine the mozzarella cheese and the remaining 1/2 cup Parmesan cheese.
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18
Spread about 1 cup of sauce evenly in an un greased 3-quart rectangular baking dish.
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19
Arrange three of the cooked lasagna noodles over the sauce in dish.
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20
Spread with one-third of the artichoke mixture and one-third of the remaining sauce.
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21
Sprinkle with 1/2 cup of the mozzarella mixture.
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22
Repeat layers two more times, starting with the noodles and ending with mozzarella mixture.
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23
Bake, uncovered, for 35 to 40 minutes or until edges are bubbly and top is lightly browned.
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24
Let stand for 15 minutes before serving.
