Spinach & Artichoke Lasagna

spinach artichoke lasagna

We’ve been bad. We’ve been hitting that dreaded food slump again. Oh no! Rachel at least can blame it on being pregnant – almost nothing interests her for dinner these days. Not that she is suffering from morning sickness or anything like that, thankfully, it’s just nothing excites her. I don’t have an excuse other than laziness.

I think part of my lack of kitchen creativity is I’ve been quite busy both at work and at home the past few weeks. It’s hard to get creative when you’ve spent the majority of the day (and evening) trying to funnel your creative energy into a keyboard and mouse.

Or perhaps the other problem is this gorgeous weather we’ve been having. Who wants to be standing in front of the stove cooking when you could be out for a walk? (Desserts are, by the way, exempt from that sentiment).

Not sure… what do you think?

spinach artichoke lasagna

So we’ve been kind of “eh” when throwing around “the usual” dinner ideas. I think even *gasp* homemade sourdough pizza has temporarily worn out its weekly welcome. But when Rachel suggested this Spinach and Artichoke Lasagna she had come across on our foodie friend Lauren’s Latest blog, I was intrigued.

Being part Italian and from NJ, lasagna was a regular menu item growing up. But being “eh” about food, I haven’t really be interested in plain old lasagna lately. But this spinach and artichoke lasagna, as you can clearly see, is not a plain old lasagna recipe.

Spinach. Pesto. White sauce. And cheesy goodness. Yea, this was an exciting meal and a big win. Thanks Lauren for temporarily getting us out of our food slump! ;)

spinach artichoke lasagna

Spinach & Artichoke Lasagna

Ingredients

  • 9 lasagna sheets
  • 2 1/2 cups grated mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • for the filling:
  • nonstick cooking spray
  • 1 large diced onion
  • 2 cloves garlic, minced
  • 10 oz. frozen spinach, thawed and drained
  • 1 cup drained and chopped marinated artichoke hearts
  • salt & pepper, to taste
  • 3 oz. softened cream cheese
  • 1/2 cup grated parmesan cheese
  • for the sauce:
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 2 cups skim milk
  • salt & pepper, to taste
  • 1/8 teaspoon nutmeg
  • 1/3 cup prepared pesto

Instructions

  1. Cook lasagna sheets as directed on package. Drain and set aside.
  2. Spray medium saucepan with non-stick cooking spray. Sauté onions and garlic until softened, about 5 minutes. Stir in spinach, chopped artichoke hearts, salt and pepper. Spoon mixture into bowl and stir together with cream cheese and parmesan cheese. Set aside.
  3. In the medium saucepan, 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.
  4. To assemble, spray 9×13 baking dish with nonstick spray. 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.
http://thekeenancookbook.com/dinner/spinach-artichoke-lasagna

Recipe adapted from: Lauren’s Latest

spinach artichoke lasagna

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