Supper Sunday- Spinach Artichoke Lasagna


Ingredients:


  • 3 cups fresh baby spinach
  • 2 (14-ounce) cans artichoke hearts, well drained
  • 6 tablespoons butter
  • 6 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 3 cups milk
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup shredded Parmesan cheese
  • Oven ready lasagna noodles
  • 4 cups shredded mozzarella cheese


  • Directions:


  • Preheat oven to 375 degrees F. Spray a 9x13" baking dish with non-stick cooking spray.
  • Combine spinach and artichoke hearts in a food processor until smooth and creamy. 
  • Melt butter and garlic in a large pot over medium heat until just melted. Whisk in the flour and cook, stirring occasionally for 2 minutes. Whisk in milk, salt, and pepper. Increase heat to medium high and bring to a boil. Add Parmesan cheese and stir until melted. Remove from heat and stir in spinach and artichokes.
  • Spread 1 cup sauce in the bottom of prepared dish. Top with 4 noodles. Spread 2 cups sauce over noodles. Top with 1.5 cups mozzarella cheese. Layer 4 more noodles, top with 2 cups sauce, 1.5 cups mozzarella cheese, and final 4 noodles. Top with remaining sauce and mozzarella cheese. (Tip: Break noodles if necessary to fit the baking dish.)
  • Cover with aluminum foil and bake at 375 degrees F for 40 minutes. Remove foil and bake for 10-15 more minutes until browned and bubbly. Let lasagna stand for 5-10 minutes before cutting.



  • Combine spinach and artichoke hearts in a food processor until smooth and creamy.


     Melt butter and garlic in a large pot over medium heat until just melted. Whisk in the flour and cook, stirring occasionally for 2 minutes. Whisk in milk, salt, and pepper. Increase heat to medium high and bring to a boil. Add Parmesan cheese and stir until melted.


    Remove from heat and stir in spinach and artichokes.


    Spread 1 cup sauce in the bottom of prepared dish.



    Top with 4 noodles.




    Spread 2 cups sauce over noodles. 



    Top with 1.5 cups mozzarella cheese.


     Layer 4 more noodles, top with 2 cups sauce, 1.5 cups mozzarella cheese, and final 4 noodles. Top with remaining sauce and mozzarella cheese. 


     Cover with aluminum foil and bake at 375 degrees F for 40 minutes.


    Wouldn't you know I took all these photos and then forgot to take the finished product.  The following photo is adapted from Kevin & Amanda blog.


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