Artichoke,  Cannellini Bean and Leek Lasagna

 

 

 

 

3 c. Wild Oats Organic Milk (2% or whole)
3 tbsp. Wild Oats Organic Unsalted Butter
6 cloves garlic, minced
1/4 tsp. red pepper flakes
1/4 c. organic, unbleached flour
1 (7 oz.) jar roasted red peppers, drained and chopped
3/4 c. Parmigiano-Reggiano cheese, grated
1/4 tsp. freshly grated nutmeg
sea salt and black pepper to taste
1/2 lb. organic lasagna noodles
2 Tbsp. sea salt
2 Tbsp. Wild Oats Organic Extra Virgin Olive Oil
4 large leeks, rinsed and diced (white part of the leek)
1 (15 oz.) can artichokes, drained and chopped
1 c. organic cannellini beans, drained and rinsed
2 tsp. lemon zest
2 tsp. basil
2 tsp. oregano
2 tsp. thyme
2 c. organic ricotta cheese

cooking spray
1 (8 oz.) package Wild Oats Mozzarella Cheese, shredded

Preheat oven to 350°F. In a saucepan, heat milk over medium heat to a low simmer. Melt butter in a separate saucepan and add 1 tsp. minced garlic and red pepper flakes. Sauté for one minute. Stir in flour and cook for 2-3 minutes until it forms a paste and smells nutty. Gradually whisk warm milk into flour mixture. Cook over medium high heat for 3 -5 minutes, stirring constantly. Stir in red peppers and Parmigiano-Reggiano cheese. Blend with an immersion blender or in a regular blender. Season with nutmeg, salt and pepper. Set aside. Bring a large pot full of water to a boil over high heat. Add two tablespoons of sea salt. Add noodles and cook about 8 to 12 minutes. Drain, rinse under cold water and arrange noodles in a single layer on a baking sheet — so they don’t stick together. Melt remaining butter and two tablespoons olive oil in a sauté pan over medium heat. Add the rest of the garlic and the leeks. Sauté for 20 minutes, until the leeks are soft. Add artichokes, beans, lemon zest, artichokes, basil, oregano and thyme. Turn off heat and stir in ricotta cheese. Spray a 9X13 inch baking dish and cover the bottom with a layer of noodles. Spoon a third of the filling over the noodles and top with a third of the cream sauce. Repeat with two more layers. Sprinkle mozzarella over the top and bake until golden and bubbling, about 45 minutes. Allow to “rest” for 10 minutes before cutting.
 

Reference: www.wildoats.com