White Artichoke and Spinach Lasagna
This recipe transforms the beloved spinach and artichoke dip into a sophisticated main course. Tender pasta is layered with a luscious ricotta-spinach-artichoke filling and a velvety, nutmeg-kissed béchamel sauce, then baked under a golden blanket of mozzarella and Parmesan for the ultimate creamy comfort food.
Equipment
- 9x13 inch baking dish
- Large pot (for cooking noodles)
- Colander
- Large saucepan or Dutch oven
- Medium mixing bowl
- Whisk
- Spatula or large spoon
- Knife
- Cutting board
- Measuring cups and spoons
- Cheese grater
- Parchment paper
- Aluminum foil
- Wire cooling rack
Ingredients
- 9-12 lasagna noodles
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 14 ounces canned artichoke hearts, drained and roughly chopped
- 15 ounces whole milk ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 1 large egg, lightly beaten
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 cups whole milk, warmed
- 2 cloves garlic, minced
- ½ yellow onion, finely chopped
- ¼ teaspoon ground nutmeg
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions for al dente. Drain and lay them flat on parchment paper to prevent sticking.
- In a medium bowl, combine the whole milk ricotta, 1/2 cup of the Parmesan cheese, the beaten egg, chopped artichoke hearts, and the squeezed-dry spinach. Season generously with salt and pepper and mix until well combined. Set aside.
- To make the Béchamel sauce, melt the butter in a large saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Whisk the flour into the butter mixture to form a roux and cook for 1 minute, stirring constantly. Gradually whisk in the warmed milk, a little at a time, ensuring each addition is fully incorporated before adding more to prevent lumps.
- Bring the sauce to a gentle simmer, stirring frequently, and cook for 8-10 minutes until it has thickened enough to coat the back of a spoon. Remove from heat and stir in the remaining 1/2 cup of Parmesan, the ground nutmeg, salt, and pepper.
- To assemble, spread about 1 cup of the Béchamel sauce on the bottom of a 9x13-inch baking dish. Arrange a single layer of cooked noodles on top.
- Spread half of the ricotta-spinach mixture over the noodles. Top with 1 cup of Béchamel and 3/4 cup of shredded mozzarella.
- Repeat the layers: a layer of noodles, the remaining ricotta mixture, 1 cup of Béchamel, and another 3/4 cup of mozzarella.
- Finish with a final layer of noodles. Pour the remaining Béchamel sauce over the top, ensuring all noodles are covered. Sprinkle with the remaining mozzarella cheese.
- Cover the dish loosely with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and the sauce is bubbling.
- Let the lasagna rest on a wire rack for at least 15-20 minutes before slicing and serving to allow the layers to set.
Notes
For best results, ensure the spinach is squeezed completely dry to avoid a watery lasagna. When making the béchamel, add the warm milk slowly and whisk constantly for a smooth, lump-free sauce. The lasagna can be assembled up to a day in advance and refrigerated; add 10-15 minutes to the covered baking time. Leftovers can be stored in the refrigerator for up to 4 days. For variations, consider adding 2 cups of shredded rotisserie chicken to the ricotta mixture or sautéing 8 ounces of cremini mushrooms with the onions.