Deconstructed Pesto and Artichoke Lasagna Recipe

Name: Deconstructed Pesto and Artichoke Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 ounce) box no-boil lasagna noodles; 2 (14 1/2 ounce) cans artichoke hearts, roughly chopped; ½ cup pine nuts; 6 garlic cloves, minced; 1 (15 ounce) container ricotta cheese; 1 cup parmesan cheese; 3 ounces fresh basil, cut chiffonade; 1 egg; 1 ½ teaspoons salt; 1 cup broth (chicken or vegetable); ¼ cup all-purpose flour; 2 cups half-and-half; 12-1 cup milk; 1 cup shredded mozzarella cheese

Servings: persons

1 (9 ounce) box no-boil lasagna noodles
2 (14 1/2 ounce) cans artichoke hearts, roughly chopped
½ cup pine nuts
6 garlic cloves, minced
1 (15 ounce) container ricotta cheese
1 cup parmesan cheese
3 ounces fresh basil, cut chiffonade
1 egg
1 ½ teaspoons salt
1 cup broth (chicken or vegetable)
¼ cup all-purpose flour
2 cups half-and-half
12-1 cup milk
1 cup shredded mozzarella cheese

1
Mix the artichoke hearts, pine nuts, half the garlic, ricotta, half the parmesan, half the basil, egg, and salt together.
2
Whisk the broth and the flour together, then add the half-and-half.
3
Cook in a saucepan over medium heat until it starts to thicken, then turn off the heat and add the remainder of the basil and garlic.
4
Spread 1 cup of the sauce in the bottom of a greased 9x13x2 pan.
5
Put 3 or 4 lasagna noodles on top of the sauce.
6
Spread 1/3 of the artichoke mixture on top, and top with 1/4 of the remaining sauce.
7
Top with 3 or 4 lasagna noodles and continue making layers--there should be 3 layers of artichokes and sauce.
8
Top with the final lasagna noodles and the remainder of the sauce.
9
Press gently on the top with a spatula to compress the layers.
10
Pour the milk on top to just cover the top noodles.
11
Sprinkle the remaining parmesan and the mozzerella on top.
12
Cover and refrigerate for at least one hour (this helps a lot with the no boil noodles).
13
Put the dish in a cold oven and set the oven to 350 degrees F.
14
Bake for 45 to 60 minutes, until the top is lightly browned and the sides are bubbly.

1003

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (9 ounce) box no-boil lasagna noodles, 2 (14 1/2 ounce) cans artichoke hearts, roughly chopped, ½ cup pine nuts, 6 garlic cloves, minced, and more.

Yes, Deconstructed Pesto and Artichoke Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Deconstructed Pesto and Artichoke Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions