Spinach Artichoke Lasagna

Spinach Artichoke Lasagna
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Restaurant appetizer favorite spinach artichoke dip goes main dish in this delicious lasagna.
30 min
Prep Time
1:30
Total Time
8 servings

Ingredients

1
Half Stick (1/4 cup) Land O Lakes® Butter
1/4 cup
all-purpose flour
1 tablespoon
finely chopped fresh garlic
3 cups
milk
1/2 teaspoon
salt
1/2 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
4 cups
shredded mozzarella cheese

Directions

  1. Heat oven to 375ºF. Spray 13x9-inch casserole dish with no-stick cooking spray; set aside.
  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.
  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.
  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.
  5. Bake 40 minutes. Remove foil; bake 10-15 minutes or until hot and bubbly. Let stand 5-10 minutes before cutting.

Recipe Tips

Break noodles into strips or pieces, if necessary, to fit the baking dish.

Nutrition Facts (1 serving)

Calories
480
Cholesterol
55mg
Carbohydrates
43g
Protein
32g
Fat
22g
Sodium
1010mg
Dietary Fiber
6g

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