How’s January been treating you? We’ve been having a pretty mild month here in NJ. Temps today are supposed to reach 56 degrees! I’ll take it…
Even when it’s not freezing, comfort food hits the spot. I don’t remember my mom ever making white lasagna – we were always straight up traditional style. And of course my Nana’s lasagna is always a huge hit. But sometimes, you need to change it up a bit.
Yeah…change is good.
White Spinach & Artichoke Lasagna
very heavily adapted from Epicurious
1 box lasagna noodles
1 (15 ounce) container ricotta cheese
3/4 cup grated pecorino romano cheese
1 1/2 cups cubed fresh mozzarella cheese
1 large bag fresh spinach
1 onion, choppped
3 garlic cloves, chopped
1 bag frozen artichokes, thawed
for the bechamel sauce:
1/2 stick butter
1/4 cup AP flour
4 cups whole milk
salt & pepper
Preheat oven to 350 degrees. Boil noodles according to package instructions. Meanwhile, in a bowl, combine ricotta, egg and grated cheese. Add a pinch of salt and pepper.
In a pan, heat a little extra virgin olive oil and saute onion, spinach, garlic and artichokes. Season with salt and pepper while cooking. Cook until soft.
to make the bechamel:
In a saucepan, melt butter, then add flour and stir until lumps are gone. Add milk, followed by nutmeg and a little salt and pepper. Whisk constantly until thick.
Spread a little bechamel on the bottom of a 9×13 pan. Cover with a layer of noodles, then add half of the veggie mixture. Follow with a layer of noodles, and top with the ricotta mixture.
Add more noodles, then the rest of the veggies. Top with noodles, followed by mozzarella, then pour bechamel all over the top and sides.
Bake for around 35 minutes, or until top is bubbly and lasagna is cooked through the middle and center of pan.