Artichoke And Leek Lasagna

Ingredients

  • 1/2 lb. dried semolina lasagna noodles
  • 2 cups ricotta cheese
  • 3/4 cup grated Parmigiano-Reggiano
    cheese
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. olive oil
  • 12 baby leeks, including 3 inches of green
    portion, or 5 large leeks, including 1 inch of
    green, rinsed well and cut into 1/2-inch dice
  • Juice of 1 lemon
  • 4 large or 20 baby artichokes
  • 1/2 cup water
  • 5 garlic cloves, minced
  • 3 cups milk
  • 3 Tbs. unsalted butter
  • 1/4 cup all-purpose flour
  • Freshly grated nutmeg, to taste
  • 1/2 lb. whole-milk mozzarella cheese, shredded

Description

Combining Artichokes And Leeks With Three Kinds Of Cheeses, This Lasagna Makes A Hearty Vegetarian Entrée.

Williams-Sonoma Favicon Williams-Sonoma
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