Spinach Artichoke Lasagna

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 12 lasagna noodles
• 3 teaspoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 cup wine
• 1/4 cup chopped fresh basil (1 tablespoon dried)
• 1 (9 ounce) box frozen artichoke hearts, partially thawed (you can double these if you like)
• 1 (10 ounce) box frozen chopped spinach, partially thawed or
• 6 -8 cups fresh baby spinach
• 1 cup chopped roasted sweet red pepper
• 3 tablespoons butter
• 3 tablespoons unbleached flour
• 2 cups light cream
• 1 cup milk
• 1 cup grated mozzarella cheese
• 3 tablespoons grated parmesan cheese
• 1/8 teaspoon grated nutmeg
• 1 cup ricotta cheese
• 1 egg, lightly beaten
• 3 -4 tablespoons seasoned dry bread crumbs

Recipe

• 1 in a large pot of boiling water, cook the noodles for 10 to 12 minutes, or until just tender.
• 2 drain and rinse with cold water.
• 3 set aside.
• 4 meanwhile, in a large nonstick frying pan over medium heat, warm the oil.
• 5 add the onions and garlic; cook, stirring frequently, for 2 to 3 minutes, or until tender.
• 6 stir in the wine and basil; bring to a boil.
• 7 add the artichokes, fresh or frozen spinach and peppers; cover and cook for 5 minutes.
• 8 remove the lid and cook until all the liquid has evaporated.
• 9 set aside.
• 10 in a 1-quart saucepan over medium heat, melt the butter.
• 11 whisk in the flour; cook for 1 minute.
• 12 slowly whisk in the cream and milk, parmesan, and nutmeg; cook, stirring constantly, for 5 to 7 minutes, or until the sauce boils and thickens.the cream sauce can be made in the microwave as well.
• 13 mix together mozzarella, ricotta, and egg in separate bowl.
• 14 preheat the oven to 350°.
• 15 coat a 9x13 inch glass or ceramic baking dish with nonstick spray.
• 16 to assemble the lasagna, spread 1/3 cup of the sauce in the bottom of the prepared baking dish.
• 17 top with 4 of the noodles; spread with half of the artichoke mixture.
• 18 layer 1/3 of cheese mixture.
• 19 spoon 1/3 cup of the sauce over the artichoke mixture and sprinkle with 1 tablespoon of the bread crumbs.
• 20 repeating the layering.
• 21 top with the remaining 4 noodles.
• 22 spread with the remaining sauce, cheese and sprinkle with the remaining 1-2 tablespoon bread crumbs.
• 23 cover with foil and bake for 30 minutes.
• 24 uncover and bake for 10 to 15 minutes, or until bubbly.
• 25 let stand for 10 minutes before serving.