Arthicoke and Mushroom Lasagna

Ingredients

• 1 pound sliced baby portobello mushrooms
• 2 tablespoons butter
• 3 garlic cloves, minced
• 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and chopped
• 1 cup chardonnay or other white wine
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• SAUCE:
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 3-1/2 cups 2% milk
• 2-1/2 cups shredded Parmesan cheese
• 1 cup chardonnay or other white wine
• ASSEMBLY:
• 9 lasagna noodles
• 4 cups (16 ounces) shredded part-skim mozzarella cheese, divided

Nutritional Facts

1 piece equals 383 calories, 18 g fat (11 g saturated fat), 54 mg cholesterol, 751 mg sodium, 29 g carbohydrate, 1 g fiber, 24 g protein.

Directions

1. Cook noodles as package directs.

1.  Preheat oven to 350°. In a large skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute. Add artichokes, wine, salt and pepper; cook over medium heat until liquid is evaporated.
2. For sauce, in a large saucepan over medium heat, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 1 minute or until thickened. Stir in Parmesan cheese and wine.
3. Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with three noodles, 1-2/3 cups sauce, 1 cup mozzarella and 1-1/3 cups artichoke mixture. Repeat layers twice.
4. Cover and bake 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 15-20 minutes or until cheese is melted. Let stand 15 minutes before cutting. Yield: 12 servings. 

adapted from www.tasteofhome.com

Artichoke and New Potato Packets with Pesto

• 8 oz. new potatoes, thinly sliced (1 1/2 cups)
• 1/2 cup low-sodium vegetable broth
• 1 12-oz. pkg. frozen artichoke hearts, thawed (2 cups)
• 2 cups fresh or thawed frozen baby peas
• 2 medium leeks, white and light green parts chopped (1 cup)
• 3 Tbs. prepared pesto
• 3 Tbs. grated Romano cheese
• 1/2 cup fresh chopped basil

DIRECTIONS

1. Preheat oven to 400°F. Place 4 16-inch lengths of aluminum foil on work surface. Fold foil in half from short side. Unfold. Shape corners and edges of one half into semicircular “bowl” with 1/2-inch sides. Coat insides of foil with cooking spray.
2. Arrange overlapping slices of potatoes in oval shape over bottom of each packet. Season with salt and pepper, if desired, and drizzle each with 2 Tbs. broth.
3. Combine artichoke hearts, peas, leeks, and pesto in medium bowl, and season with salt and pepper, if desired. Divide artichoke mixture among packets. Fold other half of foil over ingredients, and seal edges in overlapping folds until packets are sealed. Transfer to baking sheet, and bake 25 to 30 minutes.
4. Transfer packets to serving plates. Let each person open packet slowly and carefully—escaping air will be hot. Sprinkle with Romano cheese and basil.

Serves: 4

Serving: 1 packet

Calories: 237

Fat: 8g

Protein: 11g

Carbs: 31g

***1/2 (Star-rating out of 5)

I recently read somewhere that artichokes are a "miracle food", chock full of good stuff for our bodies, so with that in mind I decided to try adding some more artichokes into my diet. This recipe was good, however, I have decided that I personally like artichokes either cut up very small or mixed in with other things. I think that when I make this again I will substitute asparagus for the artichokes and try it that way. I think I'll save my artichokes for spinach-artichoke dip! The potatoes, however, with the pesto were delicious and the packets of tinfoil cooked them very nicely!