Bacon, Artichoke, Ranch Lasagna

March 29, 2013

136

Bacon artichoke-stuffed lasagna topped with a creamy ranch sauce. This recipe tastes rich, but it uses lighter ingredients to make it healthier.

12 lasagna noodles

Sauce

2 (12 oz.) cans evaporated fat-free milk

3 T. all-purpose flour

1 ½ T. dry ranch seasoning

Filling

1 (14 oz.) can artichoke hearts, chopped

4 strips bacon, cooked and crumbled

1 (16 oz.) carton part-skim ricotta cheese

3 cloves garlic, minced

1 large egg

1/4 c. grated parmesan cheese

1/2 tsp. salt

1/4 tsp. pepper

Cheese Blend

2 c. shredded Italian cheese blend

1 c. shredded mozzarella cheese

1/2 c. grated Parmesan cheese

Preheat oven to 350 F. Lightly coat a deep 13×9-inch baking pan with nonstick cooking spray. Cook lasagna noodles according to package directions. While noodles are cooking, whisk together milk,...
See the full directions on my site

Nutritions

Calories
627

Sodium
1114mg
46% DV

Fat
25g
39% DV

Protein
42g
85% DV

Carbs
51g
17% DV

Fiber
5g
22% DV