Preheat your oven to 350°F / 175°C.
Cook the lasagna noodles according to package directions.
Drain, rinse with cold water to stop the cooking, and lay them in a single layer on a sheet of foil to prevent sticking.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the thawed artichoke hearts, pine nuts, and minced garlic.
Sauté for about 5 minutes, stirring frequently, until everything is fragrant and begins to turn a lovely golden brown.
Transfer the artichoke mixture to a large bowl.
Add the ricotta cheese, 1/2 cup (480 ml) of the Italian cheese blend, 1/2 cup (480 ml) of the fresh basil (or 1 tablespoon of dried), the egg, and salt.
Stir everything together until well combined.
For the sauce, whisk the vegetable broth and flour together in a medium saucepan until completely smooth.
Stir in the milk.
Cook over medium heat, stirring constantly, until the sauce thickens and starts to bubble.
Remove from the heat and stir in the remaining 1/2 cup (480 ml) of fresh basil (or 1 teaspoon of dried).
Time to assemble!
Spread 1 cup (240 ml) of the white sauce evenly in the bottom of a 3-quart (9x13 inch) baking dish.
Layer with one-third of the noodles, one-third of the ricotta-artichoke mixture, and one-third of the remaining sauce.
Sprinkle with 1/3 cup (720 ml) of the remaining Italian cheese.
Repeat these layers two more times, ending with a final layer of cheese on top.
Bake uncovered for about 40 minutes, or until the sauce is bubbly and the top is golden brown.
Let the lasagna stand for 15 minutes before slicing and serving—this helps it set up perfectly.
Garnish with fresh tomato and parsley, if desired.
Squeeze the thawed artichoke hearts thoroughly to remove as much water as possible. This prevents a watery filling and ensures a richer flavor.
When making the white sauce, whisk constantly to prevent lumps and keep it from scorching on the bottom of the pan. A smooth sauce is key!
