Artichoke Lasagna
Bechamel sauce:
2 tablespoons butter
1 onion, chopped
1 bay leaf
2 tablespoons flour
2 cups milk
Salt and pepper
Lasagna:
2 pounds lasagna sheets
2 12-ounce cans artichoke hearts
2 12-ounce containers ricotta cheese
2 cups grated Romano cheese
Salt and pepper to taste
2 cups bechamel sauce (above)
3 eggs
1/2 cup chopped parsley
4 cups shredded mozzarella cheese, preferably fresh
Preheat oven to 375 degrees. For sauce: Melt butter in a saute pan over medium heat. Add chopped onion and bay leaf. Slowly add flour to form a thick paste, then add milk to thin it. Season with salt and pepper. Remove from heat. Set aside.
Place lasagna sheets in a pot of boiling water for several seconds, then cool in ice water. Set aside. Drain artichoke hearts in a colander and season with salt and pepper. Blend ricotta and Romano cheeses, bechamel sauce, eggs and parsley in a mixing bowl. Layer bottom of a 4-quart, oven- proof lasagna pan with pasta sheets. Lightly coat pasta with ricotta mixture, top with artichokes and sprinkle with mozzarella. Repeat layers until ricotta mixture is gone (about four times). Bake, uncovered for 45 minutes. Serves 4.