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Avocado-Vegetable Lasagna

Yield 8 servings


  • 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

How to Make It

  1. Stir together first 5 ingredients, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside.

  2. 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.

  3. Melt butter in a medium saucepan over medium-high heat; add garlic, and sauté 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.

  4. 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.

  5. Repeat layers once, ending with remaining noodles and remaining cream sauce. Sprinkle with remaining 1/2 cup Parmesan cheese.

  6. Bake, covered, at 400° for 40 minutes. Uncover and bake 5 more minutes or until lightly browned. Let stand 15 minutes.