Spinach Artichoke Lasagna

Ingredients 

Béchamel Sauce 

• 3 TBSP unsalted butter 

• 3 TBSP all purpose flour 

• 2 1/2 cups whole milk 

• Salt salt 

• 1/4 cup parmesan cheese 

• 1 TBSP minced garlic 

Spinach Artichoke Filling 

• 15 oz ricotta cheese 

• 1 can artichoke hearts drained and coarsely chopped  

• 10 oz frozen chopped spinach thawed and squeezed dry 

• 1 cup pesto 

• 1 box no-boil lasagna noodles 

• 2 cups shredded mozzarella 

• 1 TBSP olive oil here

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Directions

1.  Preheat your oven to 375°F 

2. To make béchamel- in a medium saucepan melt butter oven medium heat add garlic and cook for one minute until fragrant. Add flour and whisk together to form a paste. Turn heat to low and slowly add in your milk while whisking until smooth. Increase heat to medium high and bring to a boil while whisking constantly. Let simmer for one minute, stir in your parmesan cheese and season with salt and pepper. 

3. Combine ricotta, spinach, and artichokes in a large bowl to create spinach artichoke filling 

4. To assemble, grease a 9x13 baking pan with olive oil. spread about 1/4 cup béchamel evenly in the bottom of your pan. Layer lasagna noodles on top. Then layer pesto, spinach artichoke mixture, and mozzarella, followed by another layer of lasagna noodles. React until you have created 4 layers. Finish with a layer of béchamel and mozzarella. 

5. Cover with aluminum foil and bake for 40-45 minutes then uncover and bake until the top is brown and bubbly. You can also broil for 2-3 minutes to get the top extra crispy. 

6. Let cool slightly then top with fresh basil cut and enjoy.

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