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Spinach and Artichoke Lasagna with Béchamel Sauce

A twist on the traditional red sauce lasagna! You must try this extra creamy and cheesy Spinach and Artichoke Lasagna with Bechamel sauce!
Course Main Course
Cuisine American
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 8 Servings

Ingredients

For Bechamel Sauce

  • 8 tablespoons unsalted butter
  • 8 tablespoons all purpose flour
  • 8 cups 2% milk at room temperature
  • 1/4 cup chicken base this is optional, but adds a little more flavor
  • 1/2 teaspon white pepper
  • 1/3 teaspoon freshly grated nutmeg
  • Salt to taste

For Filling

  • Olive Oil
  • 1 sweet onion diced
  • 4 cloves of garlic minced
  • 1 jalapeno minced
  • 16 oz frozen spinach defrost and squeeze out excess water
  • 14 oz can artichokes drain and chop small
  • Juice of 1 lemon
  • 1/2 tsp smoked paprika
  • 1/2 tsp pepper
  • 1/2 tsp red pepper flakes optional
  • salt to taste

You Also Need

  • 6-8 Lasagna sheets 5X10 in size
  • 4 cups shredded cheese mozzarella, parmesan and or cotija mixed
  • 1 tsp oregano crushed
  • 1 tsp red pepper flakes
  • 1 Tbs flour all purpose

Instructions

For Bechamel Sauce

  • Add the butter to a large pot and heat to medium. As soon as the butter melts, whisk in the flour until smooth. Continue to whisk, so it does not burn, for 3 to 4 minutes.
  • Gradually whisk in the milk. Add the chicken base, pepper and nutmeg. Continue cooking on medium/low until sauce becomes thick and creamy. Do not let it boil. Taste for salt. Yields 8 cups.

For Filling

  • Add 2 tablespoons olive oil to skillet and heat to medium. Add the onions, garlic and pickled jalapeño. Season lightly with salt and pepper and saute for 6 to 8 minutes.
  • Add all of the remaining ingredients in the order listed. Cook until excess liquid reduces. Taste for salt. Yields about 4 cups.

Assemble and Bake

  • Preheat oven to 350 degrees F.
  • Depending on the size of pan you will be using, you may have to cut the sheets to fit pan. In a bowl, combine all the cheese, oregano, red pepper flakes and flour. Toss to combine and set aside.
  • To start, layer some sauce on the bottom. Add pasta sheets to fit. Add a thin layer of spinach mix and a layer of cheese mixture. Repeat the layers until you fill the pan, more or less or until you run out of ingredients, ha ha! You should always end with cheese as the top layer.
  • Cover with foil and place pan on baking sheet lined with more foil. Bake for 1 hour. Uncover and bake for 10 more minutes, under the broiler for the last minute to brown the top. Remove from oven and let rest for 30 minutes before slicing. Yields 8 servings.

Notes

Tips!
For a more traditional version, omit the chicken base and use heavy cream or whole milk instead of 2%. Any chef would discourage using lowfat milk, but my sauce was still smooth and extra creamy!
 
A small deep, disposable lasagna pan works best for 4 layers. I used 2 smaller pans and cut the sheets down to size. I only used 5 sheets.