Deconstructed Pesto and Artichoke Lasagna

• 1 (9 ounce) box no-boil lasagna noodles
• 2 (14 1/2 ounce) cans artichoke hearts, roughly chopped
• 12 cup pine nuts
• 6 garlic cloves, minced
• 1 (15 ounce) container ricotta cheese
• 1 cup parmesan cheese
• 3 ounces fresh basil, cut chiffonade
• 1 egg
• 1 12 teaspoons salt
• 1 cup broth (chicken or vegetable)
• 14 cup all-purpose flour
• 2 cups half-and-half
• 12-1 cup milk
• 1 cup shredded mozzarella cheese

1. Mix the artichoke hearts, pine nuts, half the garlic, ricotta, half the parmesan, half the basil, egg, and salt together.
2. Whisk the broth and the flour together, then add the half-and-half.
3. Cook in a saucepan over medium heat until it starts to thicken, then turn off the heat and add the remainder of the basil and garlic.
4. Spread 1 cup of the sauce in the bottom of a greased 9x13x2 pan.
5. Put 3 or 4 lasagna noodles on top of the sauce.
6. Spread 1/3 of the artichoke mixture on top, and top with 1/4 of the remaining sauce.
7. Top with 3 or 4 lasagna noodles and continue making layers--there should be 3 layers of artichokes and sauce.
8. Top with the final lasagna noodles and the remainder of the sauce.
9. Press gently on the top with a spatula to compress the layers.
10. Pour the milk on top to just cover the top noodles.
11. Sprinkle the remaining parmesan and the mozzerella on top.
12. Cover and refrigerate for at least one hour (this helps a lot with the no boil noodles).
13. Put the dish in a cold oven and set the oven to 350 degrees F.
14. Bake for 45 to 60 minutes, until the top is lightly browned and the sides are bubbly.

noodles, nuts, garlic, ricotta cheese, parmesan cheese, fresh basil, egg, salt, broth, flour, milk, mozzarella cheese

Taken from www.food.com/recipe/deconstructed-pesto-and-artichoke-lasagna-450303 (may not work)