Spinach-Artichoke Lasagna | culture: the word on cheese
This veggie-filled cheesy lasagna will cure your mid-week winter blues.
Ingredients
- ⅓ cup salted butter
- ⅓ cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt (divided)
- 1 teaspoon black pepper (divided)
- 8 ounces cream cheese (softened)
- 8 ounces whole-milk ricotta
- 1½ cups grated raclette cheese (divided)
- 4 cloves minced garlic
- ½ cup fresh basil (chopped)
- 1 14- ounce can artichoke hearts (drained and chopped)
- 12 ounces frozen chopped spinach (thawed and drained)
- 1 teaspoon olive oil
- 12 no-boil lasagna noodles (try Barilla Oven Ready Lasagna Noodles)
- 1 cup grated Parmigiano Reggiano cheese
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