Spinach Artichoke White LasagnaRecipe preview on Faxo
Recipe

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
Steps
- 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.
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