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00:00White Spinach Artichoke Lasagna
00:02This is the lasagna that makes people forget you're not actually Italian
00:06and start asking if you've been hiding some secret culinary training.
00:10Picture layers of creamy spinach artichoke dip transformed into the most indulgent comfort food
00:15with silky bechamel sauce replacing traditional tomato sauce.
00:20For the spinach artichoke filling, you'll need 12 ounces of frozen chopped spinach,
00:24thawed and drained, and 14 ounces of chopped artichoke hearts.
00:29Combine them with 8 ounces of softened cream cheese, 8 ounces of whole milk ricotta cheese,
00:34a quarter cup of mayonnaise, and half a cup of freshly grated parmesan cheese.
00:39Add 3 cloves of minced garlic, half a teaspoon of dried basil,
00:43a quarter teaspoon of salt, and a quarter teaspoon of black pepper to complete the mixture.
00:47For the bechamel sauce, melt one-third cup of salted butter,
00:51then whisk in one-third cup of all-purpose flour until smooth.
00:56Gradually pour in three and a half cups of milk.
00:58Stirring continuously until the mixture thickens.
01:02Season with one-fourth teaspoon of salt and one-fourth teaspoon of black pepper.
01:07To assemble, cook one pound of lasagna pasta according to package directions,
01:11then layer it with four cups of shredded mozzarella cheese
01:14and one cup of freshly grated parmesan cheese.
01:18Once baked, garnish with one-quarter cup of chopped fresh basil for a fragrant finish.
01:22Soak noodles in hot tap water for 30 minutes.
01:25Preheat oven to 375 degrees Fahrenheit.
01:29Thoroughly drain thawed spinach and chop artichoke hearts.
01:32Combine cream cheese, ricotta, mayonnaise, parmesan garlic, basil, salt, and pepper.
01:38Fold in artichokes and spinach.
01:40Melt butter, whisk in flour for two minutes.
01:43Gradually add milk, stirring until thickened.
01:46Season with salt and pepper.
01:47Layer bechamel, noodles, spinach artichoke filling, mozzarella, and parmesan.
01:53Repeat layers twice more, finishing with noodles, remaining bechamel, mozzarella, and parmesan.
01:59Cover with foil and bake 25 minutes.
02:02Remove foil and bake 25 more minutes until golden.
02:05Rest 15 minutes before slicing.
02:07Garnish with fresh basil.
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