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Artichoke & Sun-Dried Tomato Lasagna

This is a creamy rich yet bright meatless lasagna. The sun-dried tomatoes burst with flavor within the thyme bechamel sauce, and the artichoke hearts provide a hearty, meaty texture, with a tartness that cuts through the richness.

Prep Time: 30 minutes Yield: 12 servings


Bechamel Sauce:

1/2 cup (1 stick) unsalted butter

1/2 tsp salt

1 large scallion, finely diced

1/3 cup all purpose flour

2 cups milk

2 cups unsalted chicken stock or vegetable stock

1 tsp dried thyme (or 2 tsp fresh thyme)

1 tsp white pepper

scant sprinkle of cayenne pepper

1 tbsp lemon juice


Thyme Bechamel sauce (above)

2 14 ounce cans artichoke hearts, rinsed and drained, loosely shredded with fingers (ensure artichoke hearts are packed in water, not oil)

1 cup drained, julienned sun-dried tomatoes packed in oil

4 cups shredded mozzarella cheese

2 tbsp parmesan cheese

12 No Bake lasagna noodles (approximately 7 ounces of an 9 ounce box)

Make the bechamel sauce:

In a 3 quart saucepan, over medium heat, melt butter, stirring with whisk. Add salt. Lower heat slightly, adding diced scallions. Saute scallions in the butter for a minute or two, until scallions are translucent. Sprinkle flour over butter mixture, whisking flour into the butter. Continue to whisk and incorporate the flour with the butter until the mixture is light In color and smells "toasty'. Vigorously whisk in the milk and chicken or vegetable stock. Increase the heat to medium. Ensure you are scraping the bottom of the saucepan with the whisk as you cook the sauce. Add the thyme, white pepper, cayenne, and lemon juice. Continue to cook until the sauce thickens and begins to coat the sides of the pan. The sauce should reduce by approximately 1/3. Remove pan from heat. Taste for salt, remembering the cheese in the lasagna will contribute salt to the final dish.

Assemble the lasagna:

Heat oven to 375 degrees.

In a 10 x 14 inch casserole dish, place one cup of the bechamel in the bottom of the dish, tilting the dish to cover entire bottom surface of pan.

Place 6 no bake lasagna noodles on top of the bechamel (the lasagna noodles will overlap). Sprinkle one half of the shredded artichoke hearts on top of the noodles.

Dot the artichokes with half of the julienned sun dried tomatoes.

Layer 2 cups of the shredded mozzarella on top.

Place the remaining 6 lasagna noodles on top of the mozzarella.

Pour the remaining bechamel on top of the noodles.

Sprinkle the remaining artichoke hearts and sun dried tomatoes on top of the bechamel. Top the casserole with the remaining 2 cups of mozzarella and the 2 tbsp parmesan cheese.

Cover the lasagna with aluminum foil, and bake for 20 minutes. Remove foil from lasagna and continue to bake for an additional 30 minutes, or until golden brown and bubbly.

Let lasagna cool slightly before serving.

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