Spinach and Artichoke Lasagna

I know that lasagna is an obvious choice for ricotta week, but I was really craving lasagna.  It’s been cold and dreary, and it’s such a good comfort food.  I decided to make mine meatless, and thought I’d try spinach and artichoke, with a white sauce. I simply went to the store, bought some stuff, and winged it…this is entirely my own creation.  The only thing that I would do differently next time is that I would make more of the white sauce…I felt it could have used a bit more.  But overall, I was very happy with the result, and my seven-year-old, picky eater (who doesn’t love to eat most vegetables) loved this and ate an entire piece.  I consider that a success!  Make it tonight!
---Karly

SPINACH AND ARTICHOKE LASAGNA
1 box no-bake lasagna noodles
1-1 ½ cups freshly grated Parmesan cheese
1-1 ½ cups shredded Mozzarella cheese

For the spinach and artichoke filling:
1 (12 oz) bag frozen artichoke hearts, thawed and chopped
1 bunch fresh spinach, washed well and shredded
3 cloves garlic, finely chopped
1 medium onion, chopped
1 red bell pepper, chopped
Salt and pepper to taste
Olive oil

For the ricotta filling:
1 (15 oz) container ricotta cheese
1 egg
1 small handful fresh parsley, chopped
1 cup freshly grated Parmesan cheese
Salt and pepper to taste

For the white sauce:
3 tablespoons unsalted butter
3 tablespoons flour
1 cup chicken stock
2 cups milk
1 cup shredded Mozzarella cheese
Salt and pepper to taste

Preheat your oven to 375 degrees.  Heat a tablespoon or two of olive oil in a large skillet over medium-high heat.  Add the artichoke hearts, onion, and red bell pepper, and sauté, stirring occasionally for 5-6 minutes.  Add the garlic and sauté for a minute.  Add the spinach and sauté until it is wilted, about 1-2 minutes.  Season with salt and pepper to taste, set aside.  
 
In a medium bowl, combine all of the ingredients for the ricotta filling.  Mix well and set aside.  In a medium saucepan, over medium-high heat, melt the butter, then add the flour and whisk to combine.  Stir and cook the roux for 2-3 minutes, then add the chicken stock and milk, making sure to whisk so that it’s well combined.  Let the mixture come to a boil, then reduce the heat, and simmer until thickened, about 5-6 minutes.  Take off the heat, and add the Mozzarella cheese and salt and pepper to taste, and stir until the cheese is melted.

In a large, rectangular baking dish (I used a 13x9), spread a ladle of sauce thinly over the bottom. Top with the lasagna noodles, then spread half of the ricotta mixture evenly over the noodles.  Spread half of the spinach mixture over the ricotta, then pour a third of the sauce evenly over the spinach and top with a third of the Parmesan and Mozzarella.  Once more layer the noodles, ricotta, spinach, sauce, and cheese, and then top with noodles, the remaining sauce and cheese.  Cover with foil and bake for 45 minutes.  Uncover the lasagna, and bake for 15 more minutes.  Let the lasagna rest for 20-30 minutes before cutting.

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