Cheesy Spinach Artichoke Lasagna Delight
Indulge in the ultimate comfort food with this Cheesy Spinach Artichoke Lasagna Delight! Bursting with flavors from creamy ricotta, savory artichokes, and fresh spinach, this dish is perfect for entertaining or a cozy family dinner. Not only does it make an impressive centerpiece, but it can also be prepped a day in advance, allowing you to enjoy the company of your guests without the stress of last-minute cooking. Serve it alongside a crisp tossed salad and some warm crusty bread dipped in olive oil for a complete dining experience. Just remember to use a glass baking dish to preserve the vibrant colors of the ingredients!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Lasagna Noodles
12 (cooked until just tender)
Olive Oil
3 teaspoons (for sautéing)
Onion
1 medium (chopped)
Garlic Cloves
3 (minced)
White Wine
1 cup (dry)
Fresh Basil
1/4 cup (chopped (or use 1 tablespoon dried))
Frozen Artichoke Hearts
9 ounces (partially thawed (can double if desired))
Frozen Chopped Spinach
10 ounces (partially thawed (or use 6-8 cups fresh Baby Spinach))
Chopped Roasted Sweet Red Pepper
1 cup (fresh or jarred)
Butter
3 tablespoons (for making the sauce)
Unbleached Flour
3 tablespoons (for thickening the sauce)
Light Cream
2 cups (for the sauce)
Milk
1 cup (for the sauce)
Grated Mozzarella Cheese
1 cup (for layering)
Grated Parmesan Cheese
3 tablespoons (for the sauce)
Grated Nutmeg
1/8 teaspoon (for flavor)
Ricotta Cheese
1 cup (for layering)
Egg
1 (lightly beaten)
Seasoned Dry Bread Crumbs
3-4 tablespoons (for topping)
Instructions
1
1. Start by cooking the lasagna noodles in a large pot of boiling salted water for 10 to 12 minutes, or until they are just tender. Drain the noodles and rinse them under cold water to prevent sticking. Set aside.
2
2. In a large nonstick frying pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking for 2 to 3 minutes until they begin to soften.
3
3. Pour in the white wine and stir in the fresh basil. Bring the mixture to a boil and then reduce the heat.
4
4. Add the partially thawed artichoke hearts, spinach (fresh or frozen), and chopped roasted red peppers to the pan. Cover and cook for about 5 minutes, allowing the ingredients to meld together. Remove the lid and continue to cook until most of the liquid has evaporated. Set aside.
5
5. In a 1-quart saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly to form a roux.
6
6. Gradually whisk in the cream and milk until fully combined. Stir in the grated Parmesan cheese and nutmeg, cooking for 5 to 7 minutes until the sauce thickens and begins to bubble.
7
7. In a separate bowl, mix together the mozzarella cheese, ricotta cheese, and the lightly beaten egg until fully combined.
8
8. Preheat your oven to 350°F (175°C) and coat a 9x13 inch glass or ceramic baking dish with nonstick spray.
9
9. To assemble the lasagna, spread 1/3 cup of the creamy sauce in the bottom of the prepared baking dish. Layer with 4 lasagna noodles, followed by half of the artichoke mixture.
10
10. Add 1/3 of the cheese mixture and spoon 1/3 cup of the sauce over it; sprinkle with about 1 tablespoon of seasoned bread crumbs. Repeat the layers once more.
11
11. For the final layer, place the remaining 4 lasagna noodles on top and spread the remaining sauce and cheese mixture over them, finishing with an additional 1 to 2 tablespoons of bread crumbs.
12
12. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
13
13. Remove the foil and continue to bake for an additional 10 to 15 minutes, or until the lasagna is bubbly and golden on top.
14
14. Once baked, let the lasagna sit for about 10 minutes before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
This recipe is called Cheesy Spinach Artichoke Lasagna Delight.
How long should I cook the lasagna noodles?
Cook the noodles in boiling salted water for 10 to 12 minutes or until they are just tender.
What should I do after draining the noodles to prevent sticking?
Rinse the noodles under cold water to prevent them from sticking together.
What kind of wine is used in this lasagna?
The recipe calls for one cup of dry white wine.
Can I use fresh spinach instead of frozen?
Yes, you can use 6 to 8 cups of fresh baby spinach instead of 10 ounces of frozen spinach.
How many garlic cloves are needed?
You will need 3 minced garlic cloves.
What type of baking dish is recommended?
A 9x13 inch glass or ceramic baking dish is recommended to preserve the vibrant colors of the ingredients.
At what temperature should I preheat the oven?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How many ingredients are in this recipe?
There are 19 ingredients required for this lasagna.
What is the purpose of the egg in the recipe?
The egg is lightly beaten and mixed with the mozzarella and ricotta cheeses to help bind the cheese mixture.
How do I make the white sauce?
Melt butter, whisk in flour to make a roux, then gradually whisk in cream and milk before adding Parmesan and nutmeg.
How long does the lasagna bake covered?
Cover the dish with aluminum foil and bake for 30 minutes.
How long does the lasagna bake uncovered?
Remove the foil and bake for an additional 10 to 15 minutes until bubbly and golden.
Should the lasagna rest after baking?
Yes, let the lasagna sit for about 10 minutes before slicing and serving.
Can I make this dish in advance?
Yes, this dish can be prepped a day in advance for easy entertaining.
What cheeses are used in the cheese mixture?
The mixture consists of mozzarella cheese and ricotta cheese.
Is there nutmeg in this recipe?
Yes, 1/8 teaspoon of grated nutmeg is added to the sauce for flavor.
How much artichoke heart is required?
The recipe calls for 9 ounces of partially thawed frozen artichoke hearts, but you can double this if desired.
What are the recommended side dishes?
Serve it with a crisp tossed salad and warm crusty bread dipped in olive oil.
How many lasagna noodles are used in total?
The recipe uses a total of 12 lasagna noodles.
What is used for the topping?
Seasoned dry bread crumbs are used to top the lasagna.
How much light cream is needed for the sauce?
The sauce requires 2 cups of light cream.
Can I use dried basil?
Yes, you can use 1 tablespoon of dried basil if you do not have 1/4 cup of fresh basil.
What is the first step of assembly?
Start by spreading 1/3 cup of the creamy sauce in the bottom of the prepared baking dish.
What is the second layer in the assembly?
The second layer consists of 4 lasagna noodles followed by half of the artichoke and spinach mixture.
Is this recipe vegetarian?
Yes, based on the ingredients and tags, this is a vegetarian lasagna.
How much butter is used to make the roux?
You will need 3 tablespoons of butter.
How much milk is used in the sauce?
One cup of milk is added to the sauce along with the cream.
What type of red pepper is used?
One cup of chopped roasted sweet red pepper, either fresh or jarred, is used.
Why is it important to cook the vegetable mixture until liquid evaporates?
Removing the excess liquid prevents the lasagna from becoming too watery or soggy during baking.