Ingredients:
- 115g (1/2 cup) Unsalted butter
- 65g (1/2 cup) All-purpose flour
- 1.2L (5 cups) Whole milk, warmed
- 3 cloves Garlic, minced
- 5g (1 tsp) Nutmeg, freshly grated
- 10g (2 tsp) Sea salt
- 5g (1 tsp) White pepper
- 600g (20 oz) Frozen chopped spinach, thawed and squeezed bone-dry
- 400g (14 oz) Canned artichoke hearts, drained, patted dry, and chopped
- 450g (15 oz) Whole milk ricotta cheese
- 1 Large egg
- 50g (1/2 cup) Freshly grated Parmesan cheese
- 5g (1 tsp) Red pepper flakes
- 375g (12-15 sheets) No-boil lasagna noodles
- 450g (4 cups) Low-moisture mozzarella cheese, shredded
- Fresh parsley, chopped (for garnish)
Instructions:
- Place the thawed spinach in a clean kitchen towel and wring it repeatedly until no more liquid escapes. In a large bowl, combine the bone-dry spinach with chopped artichokes, ricotta, egg, and Parmesan cheese. Season with red pepper flakes if desired.
- In a heavy-bottomed saucepan, melt butter over medium heat. Whisk in flour for 2 minutes until nutty and pale. Slowly stream in the warm milk while whisking constantly. Add minced garlic, nutmeg, salt, and white pepper. Simmer until the béchamel thickens enough to coat the back of a spoon.
- Preheat oven to 375°F (190°C). Spread a thin layer of white sauce on the bottom of a 9x13 inch baking pan.
- Layer lasagna sheets, followed by a portion of the spinach-ricotta mixture, a drizzle of white sauce, and a handful of mozzarella. Repeat layers until ingredients are used, finishing with a generous layer of white sauce and the remaining mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes until the cheese is bubbling and golden. Let rest for 15 minutes before slicing.