White Spinach And Artichoke Lasagna Recipe: Taking all of the flavours that you enjoy from spinach artichoke dip and transforming them into an incredibly delicious lasagna is what Spinach Artichoke Lasagna is all about.
It is the perfect combination of layers of bechamel, noodles, and the spinach artichoke mixture that makes this dish so outstanding. One of the simplest recipes you could ever hope to make! Combining my recipe for the most incredible lasagna with my recipe for spinach artichoke dip, I have created a dish that is truly remarkable.
White Spinach And Artichoke Lasagna Recipe
People will raving about the fantastic and indulgent lasagna that was created as a result of this. The pasta, a spinach artichoke ricotta filling, and a straightforward bechamel sauce are the ingredients that make up the three primary components of this lasagna recipe. In order to complete the assembly, you will also require some mozzarella and parmesan cheese.
Ingredients
- 8 ounces cream cheese softened
- 8 ounces whole milk ricotta
- 1/4 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 3 cloves minced garlic
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 14 ounces artichoke hearts chopped
- 12 ounces frozen chopped spinach thawed and drained
- 1/3 cup salted butter
- 1/3 cup all-purpose flour
- 3 1/2 cups 2% or whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound lasagna noodles
- 2 1/2 cups shredded mozzarella cheese
- 1 cup freshly grated parmesan cheese
- 1/4 cup sliced basil for garnish
Also See:
Chorizo Cornbread Stuffing Recipe – Step by Step Guide
Instructions
- Prepare a pan by placing sheets of lasagna pasta in the bottom of the pan. It is important to make sure that the noodles are completely submerged in the water by pouring hot tap water directly over them.
- After allowing them to soak for half an hour, drain the water and throw it away. Set the oven temperature to 375 degrees. Grease a deep 9×13 pan with a light coating.
- To make the spinach artichoke filling, combine cream cheese, ricotta, mayonnaise, Parmesan cheese, garlic, basil, salt, and pepper in a mixing bowl.
- Do this until everything is thoroughly combined. Stir in the artichoke hearts and spinach in a gentle manner.
- Put aside for later. Butter should be melted in a saucepan of medium size over medium-high heat in order to make the bechamel.
- After whisking in the flour, continue cooking for two minutes to brown it. Whisk in the milk in a slow manner. Add salt and pepper to taste, and season with salt.
- Assemble the dish by spreading approximately one cup of bechamel in the bottom of the pan that has been prepared. The top should be covered with four noodles.
- One-third of the spinach artichoke mixture should be spread on top. On top, sprinkle half of the mozzarella cheese.
- On top of the mozzarella, spread 1 and a half cups of bechamel, and then sprinkle with a quarter cup of parmesan cheese.
- Continue layering for a total of three more times to create three layers that are complete. Place the final layer of pasta on top, and then cover the pasta with an additional cup of bechamel.
- This will complete the dish. The remaining mozzarella and Parmesan cheese should be sprinkled on top.
- Aluminium foil should be used to cover loosely. Bake for twenty-five minutes in an oven that has been preheated.
- Take off the foil and continue baking for another quarter of an hour to allow the cheese to brown. Warm the dish.
Nutrition
- Calories: 540 kcal
- Carbohydrates: 39 g
- Protein: 22 g
- Fat: 32 g
- Saturated Fat: 16 g
- Cholesterol: 82 mg
- Sodium: 765 mg
- Potassium: 362 mg
- Fiber: 2 g
- Sugar: 6 g
- Vitamin A: 4560 IU
- Vitamin C: 8.8 mg
- Calcium: 450 mg
- Iron: 1.9 mg
Notes
This recipe is a loose adaptation of several lasagnas that can be found in The Complete Vegetarian Cookbook. Serious Eats and Gimme Some Oven are also mentioned in the recipe. Replace the traditional lasagna noodles with gluten-free no-bake gluten-free lasagna noodles, such as the Jovial brand.