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Cheesy Spinach and Artichoke Lasagna
A white bechamel lasagna with spinach, artichokes and three types of cheese.
servings: 8
total time: 2 hours
recipe by: Frankie
Ingredients
- 15 ounces whole milk ricotta cheese
- 2 large eggs, lightly beaten
- 1/2 tsp dried basil
- 4 TBSP unsalted butter
- 4 TBSP flour
- 4 cups whole milk
- 4 ounces cream cheese
- 12 ounces frozen spinach, thawed
- 2 14-ounce cans artichoke hearts, drained, rinsed, and roughly chopped
- 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes
- salt & pepper
- 12 to 15 uncooked lasagna noodles
- 8 ounces mozzarella cheese, shredded
Directions
- Preheat the oven to 375°F.
- Add the ricotta, eggs, and basil to a bowl and mix thoroughly.
- 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. Add the spinach, artichokes, garlic, red pepper flakes, and 1/2 tsp salt. Cook until heated through, about 2 minutes. Take off the heat and set aside.
- 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.
- Lightly oil one side of a piece of aluminum foil (to keep the cheese from sticking) and cover the baking dish tightly with the foil (oiled side down). 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.
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