Spinach Artichoke White Lasagna
Recipes Holidays Italian Main Dish Pasta Vegetarian
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
Log in to Faxo
All your favorite apps in oneInvest in Faxo
Continue with Google
Continue with Apple
Use phone, email, or Bluesky
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.