Spinach Artichoke Lasagna
This lasagna is INSANE! I used my homemade pasta recipe to make the noodles, but of course you can use boxed noodles.
You may need:
11×7 Pyrex
Pasta Roller Attachment
Spinach Artichoke Lasagna
Ingredients
Filling
- 2 T. olive oil
- ¼ c, flour
- 4 cloves garlic, minced in press
- 3 cups whole milk
- 2 ounces Gruyere Cheese, shredded (about 1 cup)
- 1 cup Parmesan Cheese, grated
- 1 teaspoon salt (I use more but taste it for your preference.)
- ¼ teaspoon black pepper
- 2 10-oz boxes frozen spinach, thawed and all water squeezed out
- 1-14 ounce can artichoke hearts, drained and chopped
Shrimp
- 1-2 T. olive oil
- 1 pound jumbo raw shrimp, peeled and deveined
- salt, pepper, paprika, garlic powder
Lasagna
- lasagna noodles, cooked and drained
- Monterey Jack shredded cheese to sprinkle on top
- I also used Trader Joe's 4 cheese mix for sprinkling
- Parmesan cheese
- Rao's Sauce
- parsley, chopped
Instructions
Filling
- Heat oil in a deep skillet over medium.
- Add flour cooking about 4 mins-don't brown it, just whisk it.
- Add garlic and cook a few second.
- Slowly add the milk, ½c. at a time whisking constantly to make smooth.
- Reduce heat to medium-low and add cheese. Stir in salt/pepper. soon as it is almost melted, remove pan from heat and let cool a bit.
- Stir in the spinach and artichokes.
Shrimp
- Heat oil in a grill pan.
- Season shrimp generously and cook until both sides are golden.
- Let cool and cut into bite sized pieces.
Assembly
- I used this recipe to make one 8x8 lasagna and one 11x7. One we kept and one we gifted to my parents! You can, instead, make one 9x13 lasagna if you prefer.
- Oil the bottom of each pan with a little olive oil. Lay 2 noodles on the bottom.
- Top with half the spinach artichoke mixture and dot the top with shrimp pieces.
- Lay on 2 more noodles and the rest of the mixture, then shrimp.
- Top with 2 more noodles.
- Cover the top with the cheeses.
- When ready to make, dollop on a few circles of sauce and sprinkle on parmesan.
- Bake covered at 350 for 30 mins.
- Remove foil and broil the top until golden-watch it closely!! The broiling happens fast.
- Serve with more parmesan cheese and some parsley!
Adapted from It’s Not Easy Eating Green
