Ingredients

The following ingredients have 4 Servings
  • 8 ounces cream cheese (softened)
  • 8 ounces whole milk ricotta
  • 1/4 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 3 cloves minced garlic
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 14 ounces artichoke hearts (chopped)
  • 12 ounces frozen chopped spinach (thawed and drained)
  • 1/3 cup salted butter
  • 1/3 cup all-purpose flour
  • 3 1/2 cups 2% or whole milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound lasagna noodles
  • 2 1/2 cups shredded mozzarella cheese
  • 1 cup freshly grated parmesan cheese
  • 1/4 cup sliced basil (for garnish)

Instruction

  • Place lasagna pasta sheets into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.
  • Preheat oven to 375 degrees. Lightly grease a deep 9x13 pan.
  • For the spinach artichoke filling: In a mixing bowl, mix together cream cheese, ricotta, mayonnaise, Parmesan cheese, garlic, basil, salt, and pepper. Gently stir in artichoke hearts and spinach. Set aside.
  • For the bechamel: melt butter in a medium sized saucepan over medium high heat. Whisk in flour and cook 2 minutes to brown. Slowly whisk in milk. Season with salt and pepper to taste.
  • To assemble, spread about 1 cup of bechamel in the bottom of the prepared pan. Place 4 noodles on top to cover. Spread with 1/3 of the spinach artichoke mixture. Top with 1/2 of mozzarella cheese. Spoon 1 1/2 cups bechamel over mozzarella, then sprinkle with 1/4 cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of bechamel to cover the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to allow cheese to brown. Serve hot.