Spinach Lasagna in White Sauce with Artichokes

This Alfredo lasagna is vegetarian but can be made with Italian sausage or with shredded chicken. This recipe include an Alfredo sauce but you can also try my Alfredo sauce. Also, don’t forget the garlic bread. Make sure to let the lasagna cool for at least 15 minutes after coming out of the oven; it gives the cheeses a chance to firm up and ensures your guest won’t burn their mouths. This make a huge lasagna so plan big or plan on freezing leftovers.

Ingredients

  • Lasagna
    • 12 Lasagna noodles
    • 32 oz Ricotta Cheese
    • 16 oz Mozzarella – shredded
    • 10 oz frozen Spinach thawed and drained
    • 4 oz Parmesan-Romano blend cheese – grated
    • 1 Garlic head – minced
    • 1 Egg
    • 1 TBL Italian Seasoning
  • Alfredo Sauce:
    • 16 oz Artichoke hearts – 1 can
    • 1 cup Carrots – shredded
    • 8 oz Heavy Cream
    • 4 oz Milk
    • 4 oz Neufchatel cheese – can substitute mascarpone or ricotta cheese
    • 4 oz Mozzarella cheese – shredded
    • 2 Egg yolks
    • 5 TBL Butter
    • 1 tsp Garlic salt
    • 1 tsp Black pepper
    • 1 tsp Red pepper flakes

Process

  1. Mise en Place – gather and prepare all your ingredients before starting
  2. Make Sauce
    1. Add egg yolks and milk and whip until blended
    2. Pour cream, milk, carrots, and butter into sauce pan on med heat and bring to simmer.
    3. Add garlic salt, pepper and pepper flakes.
    4. Remove from heat and stir in artichokes and and cheese.
  3. If adding meat, cook the meat and drain grease.
  4. Prepare Ricotta
    1. Add half the ricotta, the egg, Parmesan cheese, garlic, and Italian seasoning in a food processor.
    2. Process until blended and smooth. Transfer to a large bowl.
    3. Add the spinach to the ricotta blend.
    4. Add the remaining ricotta cheese. Stir until blended and smooth.
  5. Assemble
    1. Preheat oven to 400 degrees F.
    2. Spray a high-walled 9×13 baking pan with cooking oil so cheese won’t stick.
    3. Spread a small amount of the white sauce onto the bottom of the pan and top with a layer of noodles (usually 4 per layer).
    4. Spread 1/3 of the spinach mixture on top of the noodles, followed by 1/4 of the sauce.
    5. Sprinkle 1/4th of Mozzarella on top.
    6. Repeat step four and five, 3 more times, noodles- spinach- sauce-cheese.
    7. Top with a 4th layer of noodles, the last 1/4 of sauce and the remaining cheese.
  6. Baking
    1. Prepare a foil cover by spraying it with cooking oil.
    2. Cover pan tightly with foil, and bake at 400F for 20 minutes.
    3. Reduce heat to 375F, remove the foil, and bake for another 20 minutes or until the cheese is golden and bubbly.
    4. Remove from oven and set aside for a least 15 to 30 minutes.
    5. Slice into serving size. Since you let the lasagna cool, the cheese and sauce should not run.

Make your garlic bread while lasagna cools.

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