Creamy Artichoke Lasagna Bake Recipe

Ingredients

• 9 sheets lasagna noodles, dry
• 3 tablespoons olive oil
• 2 9-ounce packages frozen artichoke hearts, thawed and halved lengthwise
• 1/2 cup pine nuts
• 4 cloves garlic, minced
• 1 15-ounce carton ricotta cheese
• 1 cup Parmesan cheese, finely shredded
• 1 cup snipped fresh basil
• 1 egg
• 3/4 teaspoon salt
• 1 cup chicken or vegetable broth
• 1/4 cup all-purpose flour
• 2 cups half-and-half or light cream

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