Spinach Artichoke Lasagna

Ingredients

• Lasagna Noodles1 serving (80 g)
• Butter1 tablespoon (30 g)
• Spinach1/2 cup (15 g)
• Parmesan Cheese3 tablespoon (15 g)
• Artichoke1/4 cup (38 g)
• Evaporated Whole Milk1/3 cup (80 ml)
• Flour2 teaspoon (5 g)
• Milk1/3 cup (79 ml)
• Nutmeg1 pinch (1 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked and chopped artichokes. You can also use canned artichokes.

2. 2

   Step 2

   Warm the milk without bringing it to a boil and set aside.

3. 3

   Step 3

   Mix half of the butter with the flour in a pot over medium-low heat. Remove from the heat and gradually add the previously warmed milk.

4. 4

   Step 4

   Mix with a whisk. Return to the heat and cook until boiling. Remove, season with salt and pepper and add nutmeg. Mix.

5. 5

   Step 5

   Melt half of the remaining butter in a casserole and add the spinach. Cook for a few minutes.

6. 6

   Step 6

   Add half of the evaporated milk, half a tablespoon of Parmesan cheese and mix. Season with salt and pepper and set aside.

7. 7

   Step 7

   In another casserole, melt the remaining butter, add the artichokes and cook for a few minutes.

8. 8

   Step 8

   Add the remaining milk, half a tablespoon of Parmesan cheese, season with salt and pepper and mix.

9. 9

   Step 9

   Pour plenty of water into a pot and add salt once boiling. Cook the pasta carefully one by one and when removing them, place them in a bowl with cold water.

10. 10

    Step 10

    Take them out and place them on a dry cloth until all the pasta is done.

11. 11

    Step 11

    In a baking pan, cover the bottom with a baking sheet. Distribute half of the spinach filling and sprinkle with a little grated Parmesan cheese.

12. 12

    Step 12

    Cover with another layer of pasta, brush with the white sauce and half of the artichoke mixture. Top with a little grated Parmesan cheese.

13. 13

    Step 13

    Repeat the process until finished. Top with the white sauce and the remaining grated Parmesan cheese and bake at 356 °F (180 °C) until golden brown.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Spinach Artichoke Lasagna can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.