Spinach And Artichoke Lasagna

This delicious Spinach And Artichoke Lasagna is just like eating the famous dip but the ingredients in between layers of lasagna noodles and topped with bubbly brown cheese. This is a perfect, easy meal to feed your family and a crowd. Have some crusty italian bread or garlic bread and their is your meal. Yumm..Who doesn't love a warm spinach and artichoke dip, now in a lasagna. Brilliant, glad I came across this recipe so smart. This is a perfect twist on lasagna, it is like you took a delicious and creamy spinach artichoke dip and layered it with cheese and pasta. Then you baked it until it is warm browned, and bubbly. It’s so good..A must try..Enjoy..

Ingredients:

3 cups fresh baby spinach
2 (14-ounce) cans artichoke hearts, well drained
6 tablespoons butter
6 cloves garlic, minced
1/4 cup all-purpose flour
3 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Parmesan cheese, fresh grated or grate fresh block
12 oven ready lasagna noodles
4 cups shredded mozzarella cheese


Directions:

1. Preheat oven to 375 degrees then spray a 9×13 inch baking dish with non-stick cooking spray.

2. Then combine spinach and artichoke hearts in a food processor until smooth and creamy. Or you can chop finely.

3. Melt butter and garlic in a large pot over medium heat until just melted. Whisk in the flour and cook, stirring occasionally for 2 minutes. Whisk in milk, salt, and pepper. Increase heat to medium high and bring to a boil. Add Parmesan cheese and stir until melted. Remove from heat and stir in spinach and artichokes.

4. Spread 1 cup sauce in the bottom of your prepared dish. Top with 4 noodles. Spread 2 cups sauce over noodles. Top with 1 1/2 cups mozzarella cheese. Layer 4 more noodles, top with 2 cups sauce, 1 1/2 cups mozzarella cheese, and final 4 noodles. Top with remaining sauce and mozzarella cheese. if needed you can break the noodles if necessary to fit in the baking dish.)

5. Cover with aluminum foil and bake at 375 degrees for 40 minutes. Remove foil and bake for 10-15 more minutes until browned and bubbly. Let lasagna stand for 5-10 minutes before cutting and serving. 

Recipe and photo source from:Read more at http://www.kevinandamanda.com/recipes/dinner/spinach-artichoke-lasagna.html#ixzz3OdUUNMpU