Spinach Artichoke Lasagna
This cheesy lasagna is a great dish for for it can be made a day before to making hosting your dinner easier! Just add a crisp tossed salad and some crusty bread and olive oil for dipping it into. Use a glass pan because the artichokes will become discolored from metal ones.
Steps
In a large pot of boiling water , cook the noodles for 10 to 12 minutes , or until just tender.
Drain and rinse with cold water.
Set aside.
Meanwhile , in a large nonstick frying pan over medium heat , warm the oil.
Add the onions and garlic.
Cook , stirring frequently , for 2 to 3 minutes , or until tender.
Stir in the wine and basil.
Bring to a boil.
Add the artichokes , fresh or frozen spinach and peppers.
Cover and cook for 5 minutes.
Remove the lid and cook until all the liquid has evaporated.
Set aside.
In a 1-quart saucepan over medium heat , melt the butter.
Whisk in the flour.
Cook for 1 minute.
Slowly whisk in the cream and milk , parmesan , and nutmeg.
Cook , stirring constantly , for 5 to 7 minutes , or until the sauce boils and thickens.
The cream sauce can be made in the microwave as well.
Mix together mozzarella , ricotta , and egg in separate bowl.
Preheat the oven to 350.
Coat a 9x13 inch glass or ceramic baking dish with nonstick spray.
To assem.
Ingredients
lasagna noodles, olive oil, onion, garlic cloves, white wine, fresh basil, frozen artichoke hearts, frozen chopped spinach, baby spinach, roasted sweet red pepper, butter, unbleached flour, light cream, milk, mozzarella cheese, parmesan cheese, nutmeg, ricotta cheese, egg, seasoned dry bread crumbs