Spinach Artichoke Lasagna<\/b><\/p>\n
This recipe is here by the request of Anne H. I made it several weeks ago when Jon’s students came over for Sunday lunch. Actually, I also made a traditional lasagna, too, but I wanted to have something for any of his students who might be vegetarian. It was really good. And, the recipe is pretty easy to put together even though it looks kind of long. I encourage you to try it. If you do choose to use traditional (boil) lasagna noodles, you should boil them first — but probably not all the way. I personally prefer the texture of no-boil noodles. This recipe also freezes and reheats well. Enjoy!<\/p>\n
Ingredients:<\/i>
\n12\t lasagna noodles (I use Barilla no-boil kind)
\n3\t teaspoons olive oil
\n1\t medium onion, chopped
\n3\t garlic cloves, minced
\n1\t cup white wine
\n1\/4\t cup chopped fresh basil or 1 tablespoon dried
\n2 cans artichoke hearts, drained (not the marinated kind)
\n1 (10 ounce) box frozen chopped spinach, partially thawed
\n1\t cup chopped roasted sweet red peppers
\n3\t tablespoons butter
\n3\t tablespoons unbleached flour
\n2\t cups light cream
\n1\t cup milk
\n1\t cup grated mozzarella cheese
\n3\t tablespoons grated parmesan cheese
\n1\/8\t teaspoon grated nutmeg
\n1\t cup ricotta cheese
\n1\t egg, lightly beaten
\n3-4\t tablespoons seasoned dry bread crumbs<\/p>\n
Directions:<\/i>
\nIn a large nonstick frying pan over medium heat, warm the oil.
\nAdd the onions; cook, stirring frequently, for 2 to 3 minutes, or until tender. Add the garlic and stir for 30 seconds.
\nStir in the wine and basil; bring to a boil.
\nAdd the artichokes, fresh or frozen spinach and peppers; cover and cook for 5 minutes.
\nRemove the lid and cook until all the liquid has evaporated.
\nSet aside.
\nIn a 1-quart saucepan over medium heat, melt the butter.
\nWhisk in the flour; cook for 1 minute.
\nSlowly whisk in the cream and milk, Parmesan, and nutmeg; cook, stirring constantly, for 5 to 7 minutes, or until the sauce boils and thickens. Mix together mozzarella, ricotta, and egg in separate bowl.
\nPreheat the oven to 350\u00b0.
\nCoat a 9×13 inch glass or ceramic baking dish with nonstick spray.
\nTo assemble the lasagna, spread 1\/3 cup of the sauce in the bottom of the prepared baking dish.
\nTop with 4 of the noodles; spread with half of the artichoke mixture.
\nLayer 1\/3 of cheese mixture.
\nSpoon 1\/3 cup of the sauce over the artichoke mixture and sprinkle with 1 tablespoon of the bread crumbs.
\nRepeating the layering.
\nTop with the remaining 4 noodles.
\nSpread with the remaining sauce, cheese and sprinkle with the remaining 1-2 tablespoon bread crumbs.
\nCover with foil and bake for 30 minutes.
\nUncover and bake for 10 to 15 minutes, or until bubbly.
\nLet stand for 10 minutes before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
Spinach Artichoke Lasagna This recipe is here by the request of Anne H. I made it several weeks ago when Jon’s students came over for Sunday lunch. Actually, I also made a traditional lasagna, too, but I wanted to have … Continue reading