Spinach-Artichoke Lasagna

Made this tonight (almost exactly as written) and WOW. Decadently delicious! The only alteration was that I had a box of no-boil lasagna sheets in the pantry, which worked perfectly. So they're definitely an option if you don't want to soften dry pasta. In the future, to assuage my cholesterol-related anxieties, I will probably make a traditional béchamel with whole milk rather than half-and-half and double the quantities of artichoke and spinach. Giving it 5 stars nonetheless! Thank you!

Haven't made this yet but just want to say thank you for a lasagna (or any casserole) recipe that's not in a 9x13 pan. As a single person, it's much easier for me to make 8x8 recipes and use or freeze the leftovers. Yes I could halve the larger recipes but that often leaves me with awkward amounts of leftover ingredients, or something not quite right about the finished product. Some of us are not cooking for a whole family! Smaller recipes are much appreciated.

Hot tap water works just as well to soften the lasagna. No need for a kettle or boiling water. Technique works just as great for jumbo shells prior to filling. Both become soft and playable without tearing.

You bet. Frozen artichokes will taste better and their texture will be much better because they won't be as full of liquid as canned artichokes.

@Ned Cooking with hot tap water is a lead hazard even with newer sinks and pipes https://www.epa.gov/sites/default/files/2015-09/documents/2002_5_17_lcrmr_guidance_lcmr_lead_public_education_poster_v1.pdf https://www.cdc.gov/nceh/lead/prevention/sources/water.htm https://www.nytimes.com/2008/01/29/health/29real.html#:~:text=The%20claim%20has%20the%20ring,system%2C%20especially%20in%20young%20children.

Stephani-it does sound a bit confusing. I think this is right, but welcome others’ input. There are two fillings: artichoke mixed with 1/2 the bechamel, cottage cheese, etc., and plain bechamel. You put a thin layer of bechamel on the bottom, then 3 noodles, top with 1/2 artichoke mixture, then 3 more noodles, then 1/2 of the remaining bechamel, 3 noodles again, then the rest of the artichoke mixture, then more noodles, and finally the rest of the bechamel. Then top with mozzarella.

Never use hot tap water for eating or drinking. That’s what I learned from my plumber said. I was 70 years old. It was news to me , but I’ll never forget.

I used Daisy brand cottage cheese, 4% milk fat because the ingredients are simple: cultured skim milk, cream, salt. Read some of the other brands....

Read as ricotta cheese instead of cottage cheese (maybe subconsciously) and the lasagna turned out just as amazing. Refrigerated overnight and popped it in the oven for about 30 minutes. The filling was warm but not as hot as I'd like it to be, so maybe even cover for the first half of baking then remove to get those deliciously crunchy edges. Red pepper flakes and lemon zest in the filling rounded out these flavors as well. Looking to experiment with other veg options - any recommendations?

Someone offered the suggestion of softening lasagna and other noodles with hot tap water. Many sources suggest that you shouldn't drink or cook with hot tap water. The reason: Because it sits in the hot water heater and pipes, it leaches out toxic metals and chemicals, including lead. I would rather be safe than sorry here, and heat/microwave cold tap or bottled water to soften noodles.

This turned out absolutely amazing, and what a wonderful change to the more standard lasagnas recipes. My only challenge was salting it sufficiently, in the end it felt like it was lacking, I think I do better when the recipe gives a rough amount to start off with. I‘m off to the grocery store, to buy the ingredients again so I can remake this tomorrow. Oh, and the only change I made was follow someone else‘s suggestion of doubling the artichoke and spinach.

Made as directed except for whole wheat lasagna noodles and used a milk/half&half mixture rather than half&half and cream. It was delicious, but would at least DOUBLE the veggies next time. They got lost in all the creamy sauce. Might also add some garlic to veggie mixture as well.

Cottage cheese? Better with a good non commercial ricotta.

I made this last night. It was very rich, which was not a surprise given the ingredients. I think it needed something to give it more flavor like maybe onions, garlic, and lemon zest. It was tasty but it basically tasted like artichoke dip and was a bit much as a main course.

I think that you may be thinking that the béchamel sauce and the artichoke mixture are the same thing, but they are not. Only half the béchamel sauce finds its way into the artichoke mixture ;)