Chicken and Artichoke Lasagna

Preheat oven to 375 F.

In a large bowl stir together chicken, artichokes, ricotta cheese, 1/2 cup Parmesan cheese, 1/4 cup basil, egg, salt and pepper. Set aside.

For the sauce, in a small bowl or glass measuring cup, whisk together broth and flour. In a large saucepan, heat the tablespoon of oil over medium heat. Add the garlic; cook and stir until garlic is tender but not brown. Stir in flour mixture, half-and-half and a pinch of fresh nutmeg and salt. Cook and stir until mixture is thickened and bubbly. Remove from heat. Stir in the cream cheese and remaining 1/4 cup basil.

In a small bowl, combine mozzarella cheese and the remaining 1/2 cup Parmesan cheese.

To assemble, spread a thin layer of the sauce over the bottom (make sure to cover the bottom) of an ungreased 9×13 baking dish. Layer three of the noodles in the dish, breaking apart an additional noodle to fill in empty space, if desired. Spread with 1/2 of the artichoke mixture and one-third of the remaining sauce. Sprinkle with 1/3 of the mozzarella mixture. Repeat with another layer of noodles, remaining artichoke mixture, 1/3 of remaining mozzarella mixture and another 1/3 of sauce. Top with remaining 3 noodles and the rest of the sauce and remaining cheese. Make sure the noodles are completely covered with the sauce so they cook evenly.

Bake uncovered for 35 to 45 minutes or until edges are bubbly and top is lightly browned. Let it stand for 15 minutes before serving. Makes 12 servings.