Directions:

Prep Time: 50 mins |  Ready In: 40 min  |  Servings: 12

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

Nutrition Facts:

280 Calories | 22g Total Fat | 10g Saturated Fat |  65mg Cholesterol | 270mg Sodium | 280mg Potassium | 11g Carbohydrate |  4g Dietary Fiber | less than 1g Sugar | 11g Protein

Recipe Source: Yummly/Food Republic