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Healthified Creamy Ricotta-Artichoke Lasagna

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Try this wonderful rich-tasting entrée. Creamy reduced-fat dairy ingredients are the key.

  • Prep Time 45 min
  • Total Time 1 hr 40 min
  • Servings 8

Ingredients

9
uncooked whole grain lasagna noodles
1
tablespoon olive oil
2
packages (8 or 9 oz) frozen artichoke hearts, thawed and well drained
1/4
cup pine nuts
4
cloves garlic, minced
1
container (15 oz) reduced-fat ricotta cheese
1 1/2
cups shredded reduced-fat Italian-blend cheese or reduced-fat mozzarella cheese (6 ounces)
1
cup chopped fresh basil or 2 tablespoons dried basil, crushed
1
egg
1/4
teaspoon salt
1
cup Progresso® reduced-sodium chicken broth
1/4
cup Gold Medal® all-purpose flour
2
cups fat-free (skim) milk
Chopped fresh tomato, if desired
Chopped fresh parsley, if desired

Directions

  • 1 Heat oven to 350°F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water and drain well. Set aside.
  • 2 In a large skillet, heat oil over medium heat. Add artichokes, pine nuts, and garlic; cook about 5 minutes or until lightly browned, stirring frequently. Transfer to a large bowl. Stir in ricotta cheese, 1/2 cup of the Italian-blend cheese, 1/2 cup of the fresh basil or 1 tablespoon of the dried basil, the egg, and salt.
  • 3 For sauce: In a medium saucepan, whisk together chicken broth and flour until smooth. Stir in milk. Cook and stir over medium heat until sauce is slightly thickened and bubbly. Remove from heat. Stir in the remaining 1/2 cup fresh basil or 1 tablespoon dried basil.
  • 4 Pour 1 cup of the sauce into an ungreased 13x9-inch (3-quart) glass baking dish. Top with three of the cooked lasagna noodles. Carefully spread one-third of the ricotta mixture (about 1 1/3 cups) evenly over the noodles. Top with one-third of the remaining sauce (about 2/3 cup). Sprinkle with 1/3 cup of the remaining Italian-blend cheese. Repeat layers twice more, beginning with the lasagna noodles and ending with the Italian-blend cheese.
  • 5 Bake, uncovered, about 40 minutes or until heated through and top is lightly browned. Let stand for 15 minutes before serving. If desired, top with tomato and parsley.

Nutrition Info

The Quick Take: Healthified

  • Calories Reduced By 110
  • Fat Reduced By 11g
  • Dietary Fiber Added 3g
See What Makes It Healthified »

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of the lasagna
Calories
290
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
380mg
380%;
Total Carbohydrate
31g
31%
(Dietary Fiber
7g
7%
  Sugars
6g
6%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
10%;
Calcium
30%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

The Original vs. Healthified

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Live Better America lets you enjoy your favorite dishes without worry or guilt. Our nutritionists switch ingredients, reduce amounts and use other kitchen tricks to turn the original recipes into Healthified recipes that are good and good for you.

Before After
9 uncooked lasagna noodles 9 uncooked whole grain lasagna noodles
1 tablespoon olive oil 1 tablespoon olive oil
2 packages (8 or 9 oz ) frozen artichoke hearts, thawed and well drained 2 packages (8 or 9 oz) frozen artichoke hearts, thawed and well drained
1/4 cup pine nuts 1/4 cup pine nuts
4 cloves garlic, minced 4 cloves garlic, minced
1 container (15 oz) ricotta cheese 1 container (15 oz) reduced-fat ricotta cheese
2 cups shredded Italian blend cheese or mozzarella cheese (8 oz) 1 1/2 cups shredded reduced-fat Italian-blend cheese or reduced-fat mozzarella cheese (6 ounces)
1 cup chopped fresh basil 1 cup chopped fresh basil or 2 tablespoons dried basil, crushed
1 egg 1 egg
1/4 teaspoon salt 1/4 teaspoon salt
1 cup chicken broth 1 cup Progresso® reduced-sodium chicken broth
1/4 cup all-purpose flour 1/4 cup Gold Medal® all-purpose flour
2 cups milk 2 cups fat-free (skim) milk
Chopped fresh tomato, if desired Chopped fresh tomato, if desired
Chopped fresh parsley, if desired Chopped fresh parsley, if desired
Nutritional Highlights
Calories
 
 
400 (before)
290 (after)
Dietary Fiber
 
 
4 g (before)
7 g (after)
Saturated Fat
 
 
11 g (before)
4 g (after)
Sodium
 
 
570 mg (before)
380 mg (after)
Total Fat
 
 
21 g (before)
10 g (after)

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 10/26/2012. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of the lasagna
Calories
290
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
380mg
380%;
Total Carbohydrate
31g
31%
(Dietary Fiber
7g
7%
  Sugars
6g
6%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
10%;
Calcium
30%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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