Spinach Artichoke White Lasagna
Description
Special occasions call for special meals and this one is definitely that. It isn't a quick one to make, but it is worth it. After making it once, it will become a family favorite. Serve with a salad and garlic bread, if you wish.
Ingredients
Lasagna:
Kosher salt
12 lasagna noodles
Zucchini:
2 zucchini, cut into long thin strips -about 10 slices
2 T. olive oil
Kosher salt
freshly ground black pepper
Spinach:
2 T. salted butter
18 oz. spinach
Kosher salt
freshly ground black pepper
Alfredo:
6 T. salted butter
1/4 c. all-purpose flour
3 cloves garlic, grated
4 c. milk, warmed
1 c. heavy cream, heated
Kosher salt
freshly ground black pepper
3 c. grated Parmesan cheese
Two 14 oz. cans artichoke hearts, drained and chopped
1/2 c. store-bought pesto
Ricotta Mix:
8 oz. ricotta cheese
1/4 c. grated Parmesan cheese
1 large egg yolk, whisked
Kosher salt
freshly ground black pepper
Layers:
butter, for buttering the baking dish
24 deli-sliced mozzarella slices
torn fresh basil, for garnish
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 350 degrees.
Lasagna:
Bring 4 quarts of well salted water to a boil in a pot. Add lasagna noodles; cook until al dente, about 7 minutes; drain; lay noodles flat on a baking sheet; set aside.
Zucchini:
Heat a grill pan over medium-high heat.
Put zucchini slices in a bowl; drizzle with oil; sprinkle with salt and pepper. Add slices to the grill pan; cook on both sides until grill marks appear, about 2 minutes per side. Transfer to a plate; set aside.
Spinach:
In a large non-stick skillet over medium heat, melt butter. Add spinach; cook until wilted, about 2 minutes; season with salt and pepper. Transfer to a sieve set over a bowl to drain excess liquid; set aside.
Alfredo Sauce:
In the same non-stick skillet over medium heat, melt butter. Sprinkle in the flour, whisking to form a roux; cook over medium-low heat for 2 minutes; add garlic; cook until fragrant, about 1 minute. Slowly add the hot milk and cream, whisking until smooth; cook until thickened, 3 - 4 minutes; remove from heat. Season with salt and pepper; fold in Parmesan cheese, artichoke hearts and pesto; set aside.
Ricotta Mix:
In a medium bowl, add the ricotta and Parmesan cheeses and egg yolk; mix to combine; season with salt and pepper.
Layers:
Butter a 9x13 inch baking dish.
Assembly:
Spread 1 c. alfredo sauce on the bottom of the prepared baking dish. Add a layer of 3 lasagna noodles; add 1 1/2 c. alfredo sauce, spreading evenly; evenly scatter spinach on top; place on a layer of 6 mozzarella slices. Add another layer of 3 lasagna noodles; add 1 1/2 c. alfredo sauce, spreading evenly; add ricotta mixture, spreading evenly; place on 6 mozzarella slices. Add a third layer of 3 lasagna noodles; add 1 1/2 c. alfredo sauce, spreading evenly; place on 6 mozzarella slices; add zucchini slices. Add the remaining 3 lasagna noodles; spread remaining alfredo sauce evenly over the top of the noodles. Finish with the remaining 6 mozzarella slices.
Bake until browned and bubbly, 40 - 45 minutes.
Let lasagna sit 10 - 20 minutes before serving.
Serve garnished with lots of torn fresh basil.
12 servings.