★Ingredients
For the Lasagna:
12 lasagna noodles
2 cups ricotta cheese
1 cup grated Parmesan cheese
1 egg
1 teaspoon garlic powder
Salt and pepper to taste
10 oz frozen chopped spinach, thawed and drained
1 teaspoon onion powder
14 oz can artichoke hearts, drained and chopped
4 cups shredded mozzarella cheese
For the Sauce:
4 tablespoons butter
4 cups milk
1 teaspoon garlic powder
4 tablespoons all-purpose flour
1 teaspoon onion powder
1 cup grated Parmesan cheese
Salt and pepper to taste
Meat broth with frozen vegetables
★Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Cook Noodles: Cook the lasagna noodles according to the package instructions. Drain and set aside.
- Prepare the Filling:
- In a medium bowl, combine the ricotta cheese, 1 cup Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper.
- Stir in the spinach and chopped artichokes until well mixed.
- Make the Sauce:
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for about 1 minute.
- Gradually whisk in the milk, continuing to whisk until the mixture is smooth and starts to thicken.
- Stir in the garlic powder, onion powder, 1 cup Parmesan cheese, salt, and pepper. Simmer for a few minutes until the sauce thickens.
- Assemble the Lasagna:
- Spread a thin layer of the sauce on the bottom of a 9×13 inch baking dish.
- Place 3 lasagna noodles over the sauce.
- Spread one-third of the spinach-artichoke mixture over the noodles.
- Sprinkle with 1 cup of shredded mozzarella cheese.
- Repeat the layers two more times (sauce, noodles, spinach-artichoke mixture, mozzarella cheese).
- Top with the remaining lasagna noodles, sauce, and the last 1 cup of mozzarella cheese.
- Bake:
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- Rest and Serve:
- Let the lasagna sit for about 10 minutes before serving to allow it to set.
Enjoy!