Artichoke Spinach Lasagna

Ingredients and Weight:

• Lasagna noodles (12 sheets)
• Spinach (2 pounds, chopped and frozen)
• Canned artichoke hearts (10 ounces, drained and chopped)
• Ricotta cheese (24 ounces)
• Parmesan cheese (1 cup, grated)
• Mozzarella cheese (1 cup, grated)
• Italian seasoning (2 tablespoons)
• Garlic powder (1 teaspoon)
• Salt and pepper to taste
• Alfredo sauce (2 cups)
• White béchamel sauce (2 cups)

Preparation Time:

• 30 minutes

Cooking Time:

• 45-50 minutes

Difficulty Level:

• 2 (Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Add lasagna noodles and cook until al dente, according to the package directions.
3. While the noodles are cooking, sauté the spinach in a large skillet over medium heat until wilted.
4. In a large bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese, Italian seasoning, garlic powder, salt, and pepper. Add the spinach and artichoke hearts and mix well.
5. Spread half of the Alfredo sauce in the bottom of a 9x13 inch baking dish.
6. Top with 6 lasagna noodles, half of the ricotta cheese mixture, and half of the béchamel sauce.
7. Repeat layers.
8. Sprinkle with additional Parmesan cheese.
9. Bake for 45-50 minutes, or until heated through and bubbly.
10. Let stand for 10 minutes before slicing and serving.

Nutritional Information (per serving):

• Calories: 650
• Fat: 25 grams
• Carbohydrates: 65 grams
• Protein: 30 grams

Dish Characteristics:

• Rich and creamy
• Savory and cheesy
• Packed with vegetables
• Perfect for a hearty family meal

User Comments:

• "This lasagna was delicious! The artichoke hearts and spinach added a nice twist to the traditional recipe."
• "I was skeptical about using white sauce instead of red, but it turned out amazing. The béchamel sauce was so smooth and flavorful."
• "I made this for my dinner party and everyone raved about it. It was a hit!"

Special Precautions and Tips:

• If you don't have white béchamel sauce, you can substitute with Alfredo sauce.
• You can use fresh spinach instead of frozen, if preferred. Just be sure to wash and chop it first.
• Let the lasagna stand for 10 minutes before slicing to allow it to set and prevent it from falling apart.