White Spinach & Artichoke Lasagna
User Reviews
4.7
White Spinach & Artichoke Lasagna
Description
White Spinach & Artichoke Lasagna combines cooked lasagna noodles with a filling of sautéed onions, garlic, spinach, and chopped artichokes, mixed with cream cheese, parmesan, and egg for binding. A traditional béchamel sauce is made using butter, flour, milk, and seasoned with nutmeg and pesto, adding a fresh herbal note. The layers build into a luscious casserole with melted mozzarella on top, baked until bubbling and golden.
The filling balances tender cooked greens and artichokes with creamy cheeses, creating a smooth texture throughout. The pesto-spiked white sauce complements the mild spinach and artichoke flavors without overpowering them. The noodles cook partially before assembly for a delicate bite that holds the creamy filling well.
This lasagna suits a vegetarian meal, served as a main dish with a crisp salad or crusty bread. The richness of the creamy filling and cheese makes it satisfying and hearty.
Ingredients
- 9 lasagna sheets
- 2 1/2 cups mozzarella cheese grated
- 1/2 cup Parmesan Cheese grated
for the filling:
- 3 tablespoons olive oil
- 1 1/2 cups onion diced
- 2 cloves garlic minced
- 5 oz baby spinach 1 bag
- 1 cup artichoke hearts drained and chopped (I used the marinated kind)
- salt to taste
- black pepper to taste
- 3 oz cream cheese softened
- 1/2 cup Parmesan Cheese grated
- 1 egg
for the sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- salt to taste
- black pepper to taste
- 1/8 teaspoon nutmeg
- 1/3 cup pesto sauce prepared
Instructions
- Bring large pot of water to boil. Salt the water, add 2 tablespoons of oil and cook lasagna sheets for half the time recommended on the package. Drain and place on lightly greased baking sheet and set aside.
- In the same pot, saute onions and garlic in olive oil until softened, about 5 minutes. Stir in spinach. After 1-2 minutes, it should be wilted. Stir in chopped artichoke hearts, salt and pepper. Remove from pan to cutting board and chop into smaller pieces, if desired. {Optional} Spoon mixture into bowl and stir together with cream cheese, parmesan cheese, egg and more salt and pepper. Set aside.
- In the same pot, melt butter over medium heat. Sprinkle in flour and whisk. Cook 1 minute. Pour in milk and whisk to remove any lumps. Sauce will thicken. Add in salt, pepper, nutmeg and pesto. Remove from heat.
- To assemble, lightly grease 9x13 baking dish. Spread 1/4 cup sauce on the bottom of the baking dish. Place 3 cooked noodles across the bottom. Top with half the filling, 1 cup of grated mozzarella cheese and 1/3 of the sauce. Repeat this pattern again: noodles, filling, cheese, sauce. Top with remaining three noodles, remaining sauce and remaining 1/2 cup mozzarella and parmesan cheeses.
- Cover and bake at 375 degrees for 30-45 minutes or until hot and bubbly. Remove foil and broil 2-3 minutes or until cheese has browned. Remove from oven. Let lasagna rest 10-15 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 709 kcal
% Daily Value*
| Calories | 709kcal | 35% |
| Carbohydrates | 48g | 16% |
| Protein | 29g | 58% |
| Fat | 45g | 69% |
| Saturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 115mg | 38% |
| Sodium | 979mg | 41% |
| Potassium | 482mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 3810IU | 76% |
| Vitamin C | 17mg | 19% |
| Calcium | 617mg | 62% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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