Photo: Oxmoor House 
Hands-on Time
45 Mins
Total Time
2 Hours 30 Mins
Serves 8

You've heard that people eat with their eyes. Well, it's not true. That's impossible. People do, however, respond to color in ways both physiological and psychological. Lasagna, of course, is a classic comfort food. And monochromatic color schemes are recognized as soothing. This, then, is an exercise in making lasagna both soothing and comforting. The result is rich, subtle, and luxurious, highlighting the flavors of artichoke and fennel with the bright touch of lemon. Add a glass of crisp white wine and a frisée salad with a drizzle of olive oil and a pinch of salt, and all your stresses will melt away.

How to Make It

Step 1

Preheat your oven to 350°.

Step 2


Step 3

Combine the ricotta, the parsley, the pecorino, the thyme, and the egg in a medium bowl. Set aside until it's time to layer the lasagna.

Step 4

Make a blonde roux: heat a small saucepan over low heat. Add the butter and 1 tablespoon of the olive oil, and stir until the butter melts. Whisk in the flour until the mixture is well combined.

Step 5

Whisk in the half-and-half, stirring constantly.

Step 6

Whisk in the chicken broth, the lemon zest, and the lemon juice. Stir constantly and simmer gently for 5 minutes or until thickened. Turn off the heat.

Step 7

Heat a large, straight-sided skillet over low heat. Add 1 tablespoon olive oil and swirl. Now, add the onions, the fennel, the garlic, the salt, and the pepper.

Step 8

Cover and cook the vegetables over low heat 30 minutes or until they are soft and translucent, stirring occasionally.

Step 9

Uncover and raise the heat to medium. Stirring constantly, cook off excess liquid. Add the wine and cook until the wine evaporates, about 30 minutes, stirring constantly to make the onion mixture almost "melted" and jammy.

Step 10

Remove the onion mixture from the heat. Add the broth mixture and the artichokes to the onions, and warm through.

Step 11


Step 12

Liberally spray a 13 x 9-inch glass or ceramic baking dish with cooking spray.

Step 13

Spread 3/4 cup of the warm onion mixture in the dish, followed by a single layer of 4 lasagna noodles, followed by 1 cup of the ricotta mixture.

Step 14

Repeat. Use all of the remaining ricotta mixture. Preferably, the top layer will be the onion mixture.

Step 15

Place the 4 remaining lasagna noodles on top, followed by the last of the onion mixture. You were snacking on it, weren't you?

Step 16


Step 17

Cover tightly and bake at 350° for 40 minutes. Preheat broiler.

Step 18

Uncover and broil 5 minutes, or until the top layer is a photo-friendly golden brown.

Step 19

Rest for at least 15 minutes before slicing and serving.

Cooking Light Mad Delicious

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