White Spinach And Artichoke Lasagna Recipe

Anyone doesn't like lasagna? A creamy béchamel sauce over rich tomato bolognese on pasta: Definitely wins. You don't need to stick to the same meat-based lasagna recipe when there are so many options.

– 1 pound fresh young spinach – 3 tablespoons butter, divided – 1 14-ounce can artichoke heart – 1 8-ounce package (1 cup) cream cheese – 1 ½ cups ricotta – ½ cup grated Parmesan – 1 teaspoon dried Italian herb – ½ teaspoon garlic powder – Salt and pepper, to taste – 2 tablespoons flour – 2 cups milk – 1 bay leaf – Pinch of nutmeg – 20 lasagna sheet – 1 ½ cups grated mozzarella – ½ cup fresh breadcrumb



Heat the oven to 375 F. Add 1 tablespoon of butter and spinach to a large pan over medium heat and cook until wilted. 

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Place aside to cool. Finely chop artichoke hearts after draining. Finely chop cooled spinach after wringing out excess water. 

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Mix artichoke, spinach, cream cheese, ricotta, Parmesan, herbs, and garlic powder in a large bowl. 

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Season with salt and pepper to taste. Set a medium saucepan on medium heat and melt 2 tablespoons butter. 

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Make a roux with flour. Pour milk into the pan slowly, then add bay leaf and nutmeg.

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In a large lasagna dish, layer lasagna sheets, artichoke and spinach mixture, and béchamel, starting with a thin layer to prevent sticking.

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Sprinkle some black pepper and the grated mozzarella and breadcrumbs on top.

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Bake for 45 minutes, or until the top is golden and the lasagna sheets are tender.

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