Ingredients
• 9 Lasagna sheets
• 2.5 Cups grated mozzarella cheese
• 1 cup grated cheddar cheese
• ½ cup grated parmesan cheese
Filling:
• 3 tbsp olive oil
• 1 ½ cups chopped onion
• 2 cloves garlic, minced
• 4 oz baby spinach, washed
• 1 cup drained and chopped artichoke hearts
• salt & pepper to taste
•½ cup grated parmesan cheese
Sauce:
• 3 tbsp butter
• 3 tbsp flour
• 2 cups milk
• salt & pepper to taste
• 1/8 tsp nutmeg
• 1/3 cup prepared pesto
Method:
Step One: Bring a large saucepan with salted water to boil. Add 2 tbsp oil and cook lasagna at half the time recommended on box. Drain lasagna noodles and place on lightly greased baking sheet
Step Two In the same pot just used, sauté the online and garlic in olive oil until softened. Then stir in the spinach – after 2 minutes the spinach should wilt. Combine the artichoke hearts, salt and pepper into the same mixture. Spoon mixture into the bowl and stir in the cream cheese, parmesan cheese, egg and salt and pepper.
Step Three: In the same original pot, melt butter over medium heat. Sprinkle in flour and whisk together. Cook for roughly 1 minute. Then, pour in milk slowly and whisk quickly to remove lumps. Sauce will thicken within a minute – add in salt, pepper, nutmeg and pesto. Lower heat and set aside.
Lasagna Assembly:
Step One: Lightly grease a 9×13 baking dish and spread ¼ cup sauce on the bottom of baking dish. Then, place 3 of the cooked lasagna noodles over top of the sauce and across the bottom of the pan. Top with half of the filling, 1 cup of the mozzarella cheese and 1/3 of the sauce. Repeat the pattern again.
Step Two: Top with remaining noodles, the rest of the sauce and ½ cup of the parmesan cheese.
Step Three: Cover with foil and bake at 375°F for 30-45 minutes or until heated through and the cheese on top is bubbly. Remove foil and set oven to broil for about 2-3 minutes or until the cheese is lightly browned.
Let lasagna sit for 15 minutes until serving.
Photo credit: gorriti / Foter.com / CC BY-SA
