White Spinach Artichoke Lasagna

Instructions

Place 1 pound lasagna pasta in the bottom of a large pan. Pour hot tap water over the noodles, ensuring they are fully submerged. Let them soak for 30 minutes while you prepare the rest of your ingredients. Give the noodles an occasional gentle nudge to prevent them from sticking together. Drain when ready to assemble and set aside.

Preheat the oven to 375°F (190°C). Lightly grease a deep 9x13-inch baking dish (at least 3 inches deep) to accommodate the lasagna's layers.

Thaw 12 ounces frozen chopped spinach in the microwave according to package instructions. Once thawed, squeeze the spinach firmly with your hands or press it in a clean kitchen towel to remove as much water as possible. Set aside. Chop 14 ounces artichoke hearts and set those aside as well.

In a large mixing bowl, combine 8 ounces cream cheese, 8 ounces whole milk ricotta cheese, 1/4 cup mayonnaise, 1/2 cup freshly grated Parmesan cheese, 3 cloves minced garlic, 1/2 teaspoon dried basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and well-mixed. Fold in the chopped artichoke hearts and drained spinach.

In a medium saucepan, melt 1/3 cup salted butter over medium-high heat. Whisk in 1/3 cup all-purpose flour and cook for 2 minutes, stirring constantly, until the mixture is lightly browned. Slowly whisk in 3 1/2 cups milkContinue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and set aside.

Layer 1: Spread a layer of béchamel sauce (about 3/4 cup) on the bottom of the prepared baking dish. Lay 4 lasagna noodles over the sauce. Spread 1/3 of the spinach artichoke filling evenly over the noodles. Sprinkle with about 1 cup of the shredded mozzarella cheese. Spoon 1/2 cup of béchamel sauce over the mozzarella, then sprinkle with 1/4 cup of the grated Parmesan cheese.

Layer 2: Add another layer of pasta sheets. Spread 1/3 of the spinach artichoke filling evenly over the noodles. Sprinkle with another 1 cup of shredded mozzarella. Spoon 1/2 to 3/4 cup of béchamel sauce over the mozzarella, then sprinkle with 1/4 cup of the grated Parmesan cheese.

Layer 3: Add another layer of pasta sheets. Spread the remaining spinach artichoke filling over the noodles. Sprinkle with 1 cup shredded mozzarella. Spoon 1/2 cup bechamel evenly over the top to cover the noodles, and sprinkle with the remaining Parmesan cheese (about 1/3 cup).

To Top: Lay a final layer of lasagna noodles on top. Pour the remaining béchamel sauce (about 1 cup) over the noodles, spreading it evenly to fully cover the pasta. Sprinkle the remaining 1 cup mozzarella cheese and 1/4 cup Parmesan cheese over the sauce.

Cover the lasagna loosely with aluminum foil, ensuring the foil does not touch the cheese. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the top is golden brown and bubbling.

Let the lasagna rest for about 15 minutes before slicing. Garnish with freshly chopped basil before serving.

Main Dish