Avocado-Vegetable Lasagna Recipe

ingredients

2 containers (15 ounce size) ricotta cheese
2 packages (6 ounce size) shredded Italian cheese blend
3 large eggs
1/4 cup chopped fresh basil
1/4 teaspoon ground red pepper
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 jar (6 ounce size) oil-packed artichoke hearts
3 large avocados, peeled and chopped
4 green onions, sliced
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups whipping cream
1 1/2 cup shredded parmesan cheese, divided
12 lasagna noodles, cooked
non-stick cooking spray

directions

Stir together first 5 ingredients, half the salt, and half the black pepper. Set aside.

Drain artichoke hearts, reserving oil, and coarsely chop. Stir together artichoke, reserved oil, avocado, green onions, and remaining salt and pepper. Set aside.

Melt butter in a medium saucepan over medium-high heat; add garlic, and saute 1 minute. Add flour, whisking until blended; cook, whisking constantly, 1 minute. Gradually whisk in whipping cream. Cook, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Stir in 1 cup Parmesan cheese.

Layer one-third of noodles, half of ricotta cheese mixture, 1/2 cup cream sauce, and half of avocado mixture into a 13- x 9-inch baking dish coated with cooking spray. Repeat layers once, ending with remaining noodles and remaining cream sauce. Sprinkle with remaining 1/2 cup Parmesan cheese. Bake, covered, at 400 degrees F for 40 minutes. Uncover and bake 5 more minutes or until lightly browned. Let stand 15 minutes.

nutrition data

937 calories, 71 grams fat, 36 grams carbohydrates, 42 grams protein per serving.

reviews & comments

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