Cheesy Spinach and Artichoke Lasagna

A white bechamel lasagna with spinach, artichokes and three types of cheese.

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16 people Yepped this recipe

servings: 8

total time: 2 hours

added on 04/12/2019

recipe by: Frankie

INGREDIENTS

CONVERSION CALCULATOR

Preheat the oven to 375°F.
Mix together the ricotta, eggs, and basil then set aside.
MAKE THE SAUCE:
Melt the butter in a large saucepan over medium heat.
Stir in the flour into well combined.
Stir in the milk and bring to a slight boil.
Reduce heat to low and simmer, stirring often, until slightly thickened, about 3 minutes.
Stir in the cream cheese until melted then add the spinach, artichokes, garlic, red pepper flakes, and 1/2 tsp salt.
Cook until heated through, about 2 minutes then take off the heat and set aside.
ASSEMBLE THE LASAGNA:
Spread a small amount of the sauce in the bottom of a 9x13 baking dish.
Layer uncooked noodles evenly in the baking dish (cover the bottom, 4 to 5 lasagna noodles).
Spread 1/3 of the sauce over the noodles.
Spread on HALF of the ricotta mixture.
Sprinkle 1/3 of the mozzarella cheese on top.
Layer on 4 to 5 more noodles.
Spread HALF of the remaining sauce over the noodles.
Spread on the remaining ricotta mixture.
Sprinkle HALF of the remaining mozzarella cheese.
Layer on 4 to 5 more noodles.
Spread the remaining sauce over the noodles.
Sprinkle the remaining mozzarella on top.
Cover the baking dish tightly with the foil then bake in the preheated oven for 1 hour.
Remove from the oven, uncover the baking dish and allow to rest for 10 minutes before serving.