This is a delicious pasta recipe that is a prefect make ahead meal for a busy weeknight!
INGREDIENTS:
FOR THE LASAGNA:
Kosher salt
12 lasagna noodles
1 1/2 c. ricotta
1/2 c. cream cheese
2 large eggs
6 cloves garlic, peeled and minced
3/4 c. grated Parmesan, plus more for serving
1 (14-oz.) can artichoke hearts, drained and roughly chopped
1 (16-oz.) bag frozen spinach, thawed and drained
3 tbsp. fresh basil, chopped
1 tsp. red pepper flakes
Freshly ground black pepper
Nutmeg
1 (12-oz.) can crushed tomatoes (or your favorite marinara sauce)
Fresh parsley, for serving
FOR THE BÉCHAMEL SAUCE:
3 tbsp. butter
3 tbsp. all-purpose flour
1 1/2 c. warmed milk
Kosher salt
Freshly ground black pepper
1/2 tsp. nutmeg
1/2 c. white cheddar, grated
DIRECTIONS:
Preheat oven to 350º. Bring a large pot of salted water to a boil and cook lasagna noodles until al dente. Drain.
In a large mixing bowl combine ricotta, cream cheese, and eggs. Add garlic, ¾ cup Parmesan, spinach, artichoke hearts, red pepper flakes, basil, 2 tsp. salt, 3 tsp. pepper, and a pinch of nutmeg, and gently toss to combine. (You want the filling to be chunky and not entirely incorporated.)
Using a spatula or your hands, spread ricotta-mixture onto one side of each lasagna noodle. (You can use a little olive oil to keep the batter from sticking.) Roll the lasagna to form a spiral “floret” shape.
Make the béchamel: In a large heavy bottom saucepan over medium heat, melt butter. Once butter is fully melted, add flour and mix until it becomes a thick paste. Allow it to bubble, but not brown. Slowly pour milk into pan and stir until fully incorporated. Add salt, pepper, nutmeg, Parmesan, and cheddar. Turn off heat and stir until cheese has melted.
In a baking dish, spoon a layer of crushed tomatoes on bottom of dish. Add the florets and top each with a spoonful of béchamel sauce. Bake for 30 to 40 minutes.
Serve with Parmesan and freshly chopped parsley.
Thank you to Delish for an easy week night meal!