Avocado-Vegetable Lasagna
Ingredients
- 2 (15-ounce) containers ricotta cheese
- 2 (6-ounce) packages 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 (6-ounce) jar oil-packed artichoke hearts ⓘ
- 3 large GENUINE CALIFORNIA AVOCADOS, peeled and chopped ⓘ
- 4 green onions, sliced ⓘ
- 2 tablespoons butter or margarine
- 2 garlic cloves, minced ⓘ
- 2 tablespoons all-purpose flour ⓘ
- 2 cups whipping cream ⓘ
- 1 1/2 cups shredded Parmesan cheese, divided ⓘ
- 12 lasagna noodles, cooked ⓘ
Instructions
- Stir together first 5 ingredients, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
- Drain artichoke hearts, reserving oil. Coarsely chop artichokes. Stir together artichoke, reserved oil, chopped avocado, green onions, and remaining 1/2 teaspoon salt and 1/2 teaspoon 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 lightly greased 13- x 9-inch baking dish.
- Repeat layers once, ending with remaining noodles and remaining cream sauce. Sprinkle with remaining 1/2 cup Parmesan cheese.
- Bake, covered, at 400° for 40 minutes. Uncover and bake 5 more minutes or until lightly browned. Let stand 15 minutes.
Nutrition & Diet Analysis (per serving)
947
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).