Spinach Artichoke Lasagna
VIDEO LINK: https://youtu.be/ttpHdmvhcRE
Yields: 8-10 servings Prep Time: 45 Minutes Cook Time: 60 Minutes
Béchamel Sauce (Ingredientes)
- 1/4 Lb. Butter
- 10 tbsp. of flour
- 1/2 gl. Milk
- 1/2 tsp. pf nutmeg
- 1/2 tsp. of salt
Instructions:
1. Place a large skillet or pot over high heat.
2. Once hot, melt the butter. As soon as it's melted, add the flour and stir constantly for about 2 minutes to create a roux.
3. Next, gradually whisk in the milk along with the salt and a pinch of nutmeg.
4. Keep whisking continuously until the liquid is completely smooth and free of lumps. Bring the mixture to a simmer, then reduce the heat and continue to cook, stirring frequently, until the sauce has visibly thickened to your desired consistency.
5. Once done, let the béchamel cool down a bit before you use it in your lasagna or other dishes. This helps it set slightly and prevents it from being too runny.
Lasagna (Ingredients)
- 1 Lbs. of lasagna noodles
- 1/2 cup of diced onion
- 17 oz. of artichoke hearts
- 10 oz baby spinach
- salt and pepper to taste
- 32 oz. of whole-milk Ricotta
- 1/2 cup of grated parmesan cheese
- 2 eggs
- 1 tsp. salt
- 1/4 tsp. of black pepper
- 2 tbsp. of chopped Italian parsley
- 1.5 lbs of mozzarella for layering
Instructions:
1. Prepare Béchamel Sauce
2. Cook Vegetables: In a large skillet on medium-high heat, add olive oil and diced onion, then cook until translucent. Add artichoke hearts and spinach (salt & pepper to taste) and cook until the spinach is wilted.
3. Cook Lasagna Noodles: Cook the lasagna noodles al dente. Drain, rinse with cold water, and set aside.
4. Prepare Ricotta Mixture: In a large mixing bowl, add ricotta, parmesan cheese, spinach, artichokes, eggs, parsley, salt and pepper (mix well).
5. Assemble Lasagna:
a) Layer a 12 x 9 x 4-inch baking pan with 16 liquid ounces of Bechamel sauce.
b) Arrange 4 lasagna noodles over the sauce.
c) Spread one-third of the ricotta mixture evenly over the noodles.
d) Sprinkle Parmesan, Mozzarella and Dollop with Bechamel sauce
e) Repeat the layering process two more times.
f) Cover the top with the remaining 4 noodles.
g) Generously spread the Bechamel sauce over the noodles.
h) Top with remaining mozzarella cheese.
6. Bake: Tightly cover the baking pan with aluminum foil. Bake in a preheated 450°F oven on the middle rack for 60 minutes.
7. Rest and Serve: Remove the lasagna from the oven and let it rest for 15 minutes before serving.