Spinach Artichoke Lasagna
Spinach Artichoke Lasagna
Restaurant appetizer favorite spinach artichoke dip goes main dish in this delicious lasagna.
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30 min
Prep Time
1 hr 30 min
Total Time
8
servings Ingredients
1 Half Stick (1/4 cup) Land O Lakes® Butter
14 cup all-purpose flour
1 tablespoon finely chopped fresh garlic
3 cups milk
12 teaspoon salt
12 teaspoon pepper
1 cup shredded Parmesan cheese
3 cups chopped fresh baby spinach
2 (14-ounce) cans artichoke hearts, well drained, chopped
12 oven ready lasagna noodles
16 ounces (4 cups) Land O Lakes® Mozzarella Farmstyle Cut Shredded Cheese
How to make
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STEP 1
Heat oven to 375ºF. Spray 13x9-inch casserole dish with no-stick cooking spray; set aside.
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STEP 2
Melt butter in saucepan over medium heat until sizzling. Stir in flour and garlic; cook, stirring occasionally, 2 minutes. Whisk in milk, salt and pepper.
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STEP 3
Increase heat to medium high; cook until mixture comes to a boil. Add Parmesan cheese; stir until cheese is melted. Remove from heat; stir in spinach and chopped artichokes.
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STEP 4
Spread 1 cup sauce over bottom of prepared dish; layer with 4 noodles. Spread 2 cups sauce over noodles; top with 1 1/2 cups mozzarella cheese. Layer 4 noodles; top with 2 cups sauce, 1 1/2 cups mozzarella cheese and remaining noodles. Top with remaining sauce and mozzarella cheese. Cover lasagna with aluminum foil.
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STEP 5
Bake 40 minutes. Remove foil; bake 10-15 minutes or until hot and bubbly. Let stand 5-10 minutes before cutting.
Tip #1
Break noodles into strips or pieces, if necessary, to fit the baking dish.
480 Calories
22 Fat (g)
55 Cholesterol (mg)
1010 Sodium (mg)
43 Carbohydrates (g)
6 Dietary Fiber
32 Protein (g)
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