Name: Artichoke and Spinach Lasagna (Vegetarian)
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Ingredients: 300 g Lasagna pasta sheets (no-boil or regular); 450 g Ricotta cheese; 10 oz Frozen chopped spinach, thawed and squeezed dry; 14 oz Canned artichoke hearts, drained and chopped; 0.5 cups Parmesan cheese, grated; 1 whole Egg; 0.25 tsp Nutmeg; 4 tbsp Unsalted butter; 4 tbsp All-purpose flour; 4 cups Milk; 2 cups Mozzarella cheese, shredded; 1 to taste Salt and black pepper

Artichoke and Spinach Lasagna (Vegetarian)

DinnerVegetarianComfort FoodMeal Prep

Ingredients (12)

Ingredient	Qty	Cal	P	C	F
Lasagna pasta sheets (no-boil or regular)	300 g	186	7g	37g	1g
Ricotta cheese	450 g	131	8g	2g	10g
Frozen chopped spinach, thawed and squeezed dry	10 oz	14	2g	2g	0g
Canned artichoke hearts, drained and chopped	14 oz	15	1g	3g	0g
Parmesan cheese, grated	0.5 cups	33	3g	0g	2g
Egg	1 whole	11	1g	0g	1g
Nutmeg	0.25 tsp	1	0g	0g	0g
Unsalted butter	4 tbsp	68	0g	0g	8g
All-purpose flour	4 tbsp	18	1g	4g	0g
Milk	4 cups	98	5g	8g	5g
Mozzarella cheese, shredded	2 cups	112	8g	1g	8g
Salt and black pepper	1 to taste	0	0g	0g	0g

Ingredients (12)

Ingredient	Qty	Cal	P	C	F
Lasagna pasta sheets (no-boil or regular)	300 g	186	7g	37g	1g
Ricotta cheese	450 g	131	8g	2g	10g
Frozen chopped spinach, thawed and squeezed dry	10 oz	14	2g	2g	0g
Canned artichoke hearts, drained and chopped	14 oz	15	1g	3g	0g
Parmesan cheese, grated	0.5 cups	33	3g	0g	2g
Egg	1 whole	11	1g	0g	1g
Nutmeg	0.25 tsp	1	0g	0g	0g
Unsalted butter	4 tbsp	68	0g	0g	8g
All-purpose flour	4 tbsp	18	1g	4g	0g
Milk	4 cups	98	5g	8g	5g
Mozzarella cheese, shredded	2 cups	112	8g	1g	8g
Salt and black pepper	1 to taste	0	0g	0g	0g

Directions

Step 1
Prepare Ricotta Filling: In a large bowl, combine ricotta cheese, squeezed dry spinach, chopped artichoke hearts, 1/4 cup Parmesan, egg, nutmeg, salt, and pepper. Mix well.
Step 2
Prepare Béchamel: Melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes. Gradually whisk in cold milk until smooth. Cook over medium heat, stirring constantly, until sauce thickens. Season with salt, pepper, and a pinch of nutmeg.
Step 3
Assemble Lasagna: Spread a thin layer of béchamel in the bottom of a 9x13 inch baking dish. Arrange a layer of pasta sheets, then half of the ricotta-spinach mixture, half of the shredded mozzarella, and a light drizzle of béchamel. Repeat layers.
Step 4
Top Layer: Place a final layer of pasta, cover with remaining béchamel, and sprinkle generously with remaining mozzarella and Parmesan cheese.
Step 5
Bake in a preheated oven at 190°C (375°F) for 30-40 minutes, or until bubbling and golden brown. If pasta is not no-boil, cover for the first 20 minutes. Let rest for 10-15 minutes before serving.