Spinach and Artichoke Lasagna
A fresh take on a white lasagna with cream cheese, sour cream and cottage cheese; layered with a delicious spinach and artichoke mixture.
- 1/4 cup Olive Oil
- 1 (14-ounce) Can Artichoke Hearts, coarsely chopped and well drained
- 1 (5-ounce) Package Baby Spinach
- Kosher Salt and black pepper
- 12 dry Lasagna Noodles (10 to 12 ounces)
- 8 oz. Cottage Cheese (heaping ¾ cup)
- 1/2 cup Grated Parmesan (2 ounces)
- 1 Large Egg
- 1 cup Sour Cream
- 8-oz. Cream Cheese, block cut into long slices
- Ground Nutmeg
- 1 cup Grated Low-Moisture Mozzarella Cheese
Preheat the oven to 400 degrees F.
Let the chopped artichoke hearts drain their excess liquid on a few paper towels.
In a saucepan over medium-high heat pour in 1/4 cup olive oil and sauté the chopped artichoke hearts until they begin to brown around the edges, stir occasionally. About 10-15 minutes.
Once the artichoke hearts are looking brown in spots and have fallen apart further, add the spinach. Stir to wilt and combine the spinach. Season with kosher salt and pepper. Stir occasionally until the spinach is very wilted. About 3 minutes.
Transfer the artichoke and spinach to a large bowl. Let the mixture cool slightly.
Meanwhile, prepare a kettle with water to boil. Lay the lasagna noodles in a rectangular baking dish. It's ok if they are in layers and overlapping. When the water is boiling, pour it over the noodles and let the noodles slightly soften in the pan. Occasionally, use a fork to mix and separate the noodles to keep them from sticking together.
Let the noodles sit in the hot water. Now turn your attention back to the spinach and artichoke mixture. Add the egg, cottage cheese and grated Parmesan to the spinach and artichoke mixture. Season with kosher salt and black pepper and mix to combine well. Set this aside and we can begin to build our Spinach and Artichoke Lasagna.
Use an 8-inch square baking dish.
Spread a little sour cream in the bottom of the baking dish and sprinkle with a little ground nutmeg.
Now, pull a lasagna noodle from the pan of water and shake off the excess water. The noodles should be only slightly pliable, but not cooked through. Lay three lasagna noodles on top of the sour cream. Let the ends climb up the side of the baking dish.
Spread half of the artichoke mixture on the noodles in an even layer.
Lay down three more noodles, in the opposite direction, letting the ends climb up the other side of the baking dish. Spread the remaining sour cream over the noodles in an even layer.
Now add a third layer of three noodles, letting the ends climb up the top side and the bottom side.
Now spread the remaining spinach and artichoke mixture in an even layer over the noodles.
Layer the last three noodles (we should four layers of three noodles) on top of the spinach artichoke mixture. Then top the noodles with slices of cream cheese. Sprinkle a little more nutmeg on the cream cheese slices. Top the cream cheese with the grated mozzarella.
Bake the lasagna, uncovered for about 20 minutes, until the cheese is melted and beginning to brown, the sauce is bubbling at the edges and the exposed noodles are brown and crispy. Let the Spinach and Artichoke Lasagna cool and set for 20-30 minutes before slicing and serving.