Lemon Artichoke Lasagna

This delicious recipe is a lighter take on a traditional meat lasagna - perfect spring fare. Canned or frozen artichokes work well for this dish, but if you are feeling ambitious, try cooking fresh artichokes. You will need approximately 6-8 artichoke hearts.

  • 1 14-ounce canned artichoke hearts, packed in water (or frozen)
  • 2 lemons
  • 1/4 cup butter
  • 1/4 cup flour
  • 4 cups milk
  • salt and freshly ground pepper to taste
  • 1 cup parmesan, grated
  • 1/2 lb. mozzarella, cubed (fresh if available)
  • 1 lb. fresh lasagna noodles
  1. Drain and rinse the artichoke hearts. Quarter them if they are whole. In a bowl, cover them with water and the juice of one lemon. Set aside.
  2. Melt the butter in a medium saucepan over low heat. Wisk the flour to make a roux. Slowly add the milk and raise the heat to medium to heat through. Stir to thicken, lowering the heat if necessary. Add salt and pepper to taste. Zest 1/4 of one lemon into the mixture. Set aside over very low heat. 
  3. Remove the artichoke with a slotted spoon and add to the thickened milk mixture. Add the juice from the remaining lemon. Add one quarter of the parmesan and mozzarella. Stir to blend.
  4. To assemble, lightly butter a 9x13 inch baking pan. Cover the bottom with a layer of the lasagna noodles (if using dry lasagna, first follow the cooking directions on the box). With a spatula, spread a third of the artichoke mixture over the noodles. Cover with a third of the cheese. Layer two more times, ending with the cheese.
  5. Bake in a preheated 400 degree oven for 25 to 30 minutes until golden and slightly bubbling. Allow to rest a bit before serving. 

*SERVES: 6 - 8

Love this recipe? The Black Dog Tavern continues the tradition of great food, and friends in our The Black Dog 40th Anniversary Cookbook.  You will find recipes for favorites such as Lobster Bisque, Crabcakes with Herbed Aioli, Macadamia Nut Crusted Halibut, and Mocha Squares and more! 


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