Spinach Artichoke Lasagna
Love spinach artichoke dip and lasagna? (Who doesn’t?!) This creamy, veggie-packed mashup from Emily Dingmann at My Everyday Table brings the best of both to the table. The result is comforting, fresh and totally craveable.
My Everyday Table
My Everyday Table
Recipe - ROSEVILLE
Spinach Artichoke Lasagna
Prep Time30 Minutes
Servings8
Cook Time45 Minutes
Ingredients
cooking spray
FOR THE RICOTTA LAYER: 2 eggs
1 pound ricotta cheese
2 (14 oz) cans artichoke hearts, drained and roughly chopped
1 cup grated Parmesan
4 garlic cloves, grated
½ teaspoon sea salt
½ cup roughly chopped parsley, plus more for garnish
¼ cup thinly sliced chives, plus more for garnish
FOR THE LASAGNA: ¼ cup unsalted butter
¼ cup all-purpose flour
3 cups milk
1 teaspoon sea salt
¼ teaspoon white pepper
8 ounces baby spinach
9 ounces oven-ready lasagna noodles
1 pound shredded Italian blend cheese
Directions
- Heat the oven to 375 F. Grease a 9x13-inch baking dish or spray with cooking spray.
- To make the ricotta layer, in a medium mixing bowl, gently whisk the eggs. Add the ricotta, chopped artichokes, Parmesan, grated garlic, salt, parsley, and chives. Mix until combined.
- To make the roux, in a large saucepan or Dutch oven over medium heat, melt the butter. When the butter foams, whisk in the flour, stirring constantly, to create the roux. When the roux is golden in color, about 1 to 2 minutes, slowly add the milk, whisking constantly to prevent clumps. Simmer for 2 to 3 minutes, until the sauce has thickened. Season with salt and pepper and stir in the spinach, 2 cups at a time, until wilted and remove the pan from the heat.
- To assemble the lasagna, ladle about 1 cup of sauce on the bottom of your baking dish. Top with a single layer of lasagna noodles. Top with half of the ricotta mixture, half of the spinach sauce, then half of the shredded Italian cheese. Repeat with the noodles, ricotta, sauce, and mozzarella.
- Cover with aluminum foil and bake for 30 minutes, until the noodles are tender and you can easily cut through them.
- Remove the foil and bake for another 10 to 15 minutes, until golden brown. Broil for 1 to 2 minutes to brown the top further, if desired. Let rest for 10 to15 minutes before serving. Garnish with fresh chives and parsley, if desired.
30 minutes
Prep Time
45 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Pam Olive Oil Cooking Spray, 5 Ounce
Huge Deal
$5.29 was $6.99$1.06/oz
Helpful Hens Organic Free Range Large Brown Eggs, 12 Each
$6.69$0.56 each
Frigo Whole Milk Ricotta Cheese, 15 Ounce
$4.89$0.33/oz
Reese Chopped Artichoke Hearts, 14 Ounce
$4.69$0.33/oz
Sartori Grated Parmesan Cheese, 7 Ounce
Deal
$4.79 was $5.79$0.68/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Morton Fine Sea Salt, 17.6 Ounce
$4.69$0.27/oz
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
L&B Fresh Chives, 0.75 Ounce
$3.49$4.65/oz
Minnesota Creamery Unsalted Butter, 1 Pound
$4.89$4.89/lb
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
L&B Classic Whole Milk, 0.5 Gallon
$2.59$5.18/gal
Morton Fine Sea Salt, 17.6 Ounce
$4.69$0.27/oz
L&B Ground White Pepper, 2.1 Ounce
$7.69$3.66/oz
Spinach Leaves Bunched, 1 Each
$2.49
Creamette Oven Ready Lasagna Noodles, 8 Ounce
$3.19$0.40/oz
Crystal Farms Finely Shredded 6 Cheese Italian Blend, 7 Ounce
$3.99$0.57/oz
Directions
- Heat the oven to 375 F. Grease a 9x13-inch baking dish or spray with cooking spray.
- To make the ricotta layer, in a medium mixing bowl, gently whisk the eggs. Add the ricotta, chopped artichokes, Parmesan, grated garlic, salt, parsley, and chives. Mix until combined.
- To make the roux, in a large saucepan or Dutch oven over medium heat, melt the butter. When the butter foams, whisk in the flour, stirring constantly, to create the roux. When the roux is golden in color, about 1 to 2 minutes, slowly add the milk, whisking constantly to prevent clumps. Simmer for 2 to 3 minutes, until the sauce has thickened. Season with salt and pepper and stir in the spinach, 2 cups at a time, until wilted and remove the pan from the heat.
- To assemble the lasagna, ladle about 1 cup of sauce on the bottom of your baking dish. Top with a single layer of lasagna noodles. Top with half of the ricotta mixture, half of the spinach sauce, then half of the shredded Italian cheese. Repeat with the noodles, ricotta, sauce, and mozzarella.
- Cover with aluminum foil and bake for 30 minutes, until the noodles are tender and you can easily cut through them.
- Remove the foil and bake for another 10 to 15 minutes, until golden brown. Broil for 1 to 2 minutes to brown the top further, if desired. Let rest for 10 to15 minutes before serving. Garnish with fresh chives and parsley, if desired.