Today on The Stay At Home Chef I'm showing you how to make White Spinach
Artichoke Lasagna. We're taking all the flavors you love
from classic spinach artichoke dip and turning them into one delicious decadent
lasagna. To start preheat an oven to 375 degrees Fahrenheit and lightly grease a
9 by 13 deep-dish lasagna pan. Then I like to soak my lasagna pasta sheets in
some warm water while I prep the rest of the ingredients and you kind of want to
shove them around a little bit so they don't stick together. Then in a large
mixing bowl I'm gonna mix together 8 ounces of softened cream cheese with
1/4 cup of mayonnaise, 1/2 a cup of freshly grated Parmesan cheese. 3 to 4 cloves of
minced garlic, 1teaspoon of dried basil, 1/4 teaspoon of black pepper, and
1/4 teaspoon of salt. I'm going to use a hand mixer to beat this together. You want the
cream cheese to be light and fluffy. Then we'll add in 8 ounces of ricotta and I
like to use whole milk ricotta, 14 ounces of chopped artichoke hearts and you just
buy those in a jar, and then some spinach you want to use 12 ounces of frozen
chopped spinach. Follow the directions on the package for thawing it and make
sure you drain it really well. Then we'll use a rubber spatula to fold this all in
until it's well combined then we'll set that filling aside and head on over to
the stove where we'll make a quick bechamel start by melting 1/3 a cup of
butter in a saucepan over medium heat. Then we'll add in 1/3 a cup of
all-purpose flour, a little bit of salt and pepper.... I like to start out with
1/4 teaspoon of each and then we can add more to taste. You'll whisk this in
and let it cook over the medium heat for about two minutes. We'll slowly pour in
three and a half cups of 2% or whole milk and bring this to a simmer. As it
comes to a simmer it'll start to thicken up and just as it starts bubbling. You'll
want to turn off the heat and you'll see that the sauce is thick enough to coat
the back of a spoon or ladle. We are ready to assemble our lasagna!
The lasagna pasta spinach artichoke filling and bechamel
You'll also need another cup of freshly grated Parmesan cheese and four cups of
shredded mozzarella. Start by scooping some of that bechamel sauce into the
bottom of your pan and spread it out in a thin even layer on the bottom. Then I'm
going to use paper towels topPat some of my lasagna sheets dry and place those
into the bottom of the pan and then I cut one sheet in half so that I can
cover the entire pan and build a strong foundation then I'm going to take some
of that spinach artichoke mixture and create an even layer on top of the pasta
if you wanted you could also add some chicken on top of that filling then
we'll sprinkle on some of the mozzarella cheese and then we'll spoon on some
bechamel you want to use about 1/2 to 3/4 of a cup of the bechamel in between
the layers then we'll sprinkle some of that Parmesan cheese on top of the
bechamel then layer on some more lasagna pasta sheets more spinach artichoke
filling more mozzarella cheese more bechamel and more Parmesan cheese and
that completes the second layer we want three layers total so I'm going to go
ahead and do that now after that third layer we want to finish off the top so
you'll do another layer of pasta sheets then we'll do things a little bit
differently and pour on the rest of our bechamel and spread it out to cover the
pasta this keeps the pasta from drying out then sprinkle on the rest of the
mozzarella cheese and the rest of the parmesan I'm going to cover the pan
loosely with aluminum foil and we're gonna bake this in the 375 degree oven
for 15 minutes and halfway through we're gonna remove
the foil and let the cheese brown wet the lasagna cool for 15 minutes before
you slice and serve I like to garnish mine with a little bit of freshly sliced
basil thanks for watching you can find the full written recipe in the video
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videos where you can find hundreds of restaurant quality recipes you can
easily make at home see you later