Spinach Artichoke Lasagna

Recipe by Rita1652
READY IN: 1hr 30mins
SERVES: 10-12




  • In a large pot of boiling water, cook the noodles for 10 to 12 minutes, or until just tender.
  • Drain and rinse with cold water.
  • Set aside.
  • Meanwhile, in a large nonstick frying pan over medium heat, warm the oil.
  • Add the onions and garlic; cook, stirring frequently, for 2 to 3 minutes, or until tender.
  • Stir in the wine and basil; bring to a boil.
  • Add the artichokes, fresh or frozen spinach and peppers; cover and cook for 5 minutes.
  • Remove the lid and cook until all the liquid has evaporated.
  • Set aside.
  • In a 1-quart saucepan over medium heat, melt the butter.
  • Whisk in the flour; cook for 1 minute.
  • 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.
  • Mix together mozzarella, ricotta, and egg in separate bowl.
  • Preheat the oven to 350°.
  • Coat a 9x13 inch glass or ceramic baking dish with nonstick spray.
  • To assemble the lasagna, spread 1/3 cup of the sauce in the bottom of the prepared baking dish.
  • Top with 4 of the noodles; spread with half of the artichoke mixture.
  • Layer 1/3 of cheese mixture.
  • Spoon 1/3 cup of the sauce over the artichoke mixture and sprinkle with 1 tablespoon of the bread crumbs.
  • Repeating the layering.
  • Top with the remaining 4 noodles.
  • Spread with the remaining sauce, cheese and sprinkle with the remaining 1-2 tablespoon bread crumbs.
  • Cover with foil and bake for 30 minutes.
  • Uncover and bake for 10 to 15 minutes, or until bubbly.
  • Let stand for 10 minutes before serving.