Spinach Artichoke Lasagna

Spinach Artichoke Lasagna


9 no-boil lasagna noodles
3 tablespoons olive oil
2 cans artichoke hearts, drained and chopped

1 medium onion, chopped

4 cloves minced garlic
Salt and pepper to taste
2 boxes chopped frozen spinach, defrosted and squeezed dry
1 15-ounce carton ricotta cheese
1 cup finely shredded parmesan cheese

1 egg
1 cup vegetable or chicken broth
1/4 cup all-purpose flour
2 cups half-and-half or light cream

2 cups shredded mozzarella cheese


1. Preheat oven to 350 degrees. In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add artichokes, onion and half of the garlic; season with salt and pepper and cook for 5 minutes or until the onion is softened and the garlic is fragrant but not browned. Transfer to a large bowl. Stir in ricotta cheese, 1/2 cup of the parmesan cheese, the spinach, the egg, and salt and pepper as needed.

2. In a small bowl or glass measure, combine broth and flour. In the large saucepan, heat the remaining 1 tablespoon oil over medium heat. Add the remaining garlic; cook and stir until garlic is tender but not browned. Stir in flour mixture and half-and-half. Cook and stir until mixture is thickened and bubbly. Season with salt and pepper. Remove from heat.

3. In a small bowl, combine mozzarella cheese and the remaining 1/2 cup parmesan cheese.

4. To assemble, spread about 1 cup of the sauce over the bottom of an ungreased 3-quart shallow baking dish. Layer three of the noodles in the dish. Spread with one-third of the spinach-artichoke mixture and one-third of the remaining sauce. Sprinkle with 1/2 cup of the mozzarella mixture. Repeat layering noodles, spinach-artichoke mixture, sauce, and mozzarella mixture two more times, ending with cheese.

5. Bake, uncovered, for 45 minutes until edges are bubbly and top is lightly browned. Let stand for 15 minutes before serving.


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