Artichoke White Lasagna

When it comes to satisfying casserole dinners, bubbling in the oven, few are as popular as lasagna. Over the years, I have collected many variations on this homey favorite, from vegetarian delights to meaty classics. While traditional red sauce is usually what comes to mind first, lasagna can also be layered with pesto, or as in this recipe, with a creamy white sauce. Filled with mushrooms, artichokes, and spinach, this lovely version is perfect for a cozy family meal, or for a memorable dinner party that will surely impress your guests.

Ingredients:

Olive oil

8 oz cremini mushrooms, chopped

1 tablespoon fresh rosemary, chopped

Salt and fresh ground black pepper

1 tablespoon red wine vinegar

1 (14-ounce) can artichoke hearts, drained and chopped

2 to 3 cloves garlic cloves, chopped

1 (5-ounce) package baby spinach

4 tablespoons unsalted butter

¼ cup all-purpose flour

4 cups half-and-half, or whole milk

Ground nutmeg

12 ounces dry lasagna noodles

8 ounces cottage cheese (heaping ¾ cup)

½ cup grated parmesan

1 large egg

I cup low-moisture mozzarella, shredded

Directions:

Preheat the oven to 400 degrees. Prepare a large pot of salted water.

In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the mushrooms and cook stirring occasionally, until they start to release their liquid, about 5 minutes. Add the rosemary with a pinch of salt and continue to cook until the liquid is cooked off. Add the red wine vinegar and scrape the bottom of the pan. Continue to sauté until the mushrooms are golden brown and shiny, about another 5 to 8 minutes. Transfer the mushroom to a bowl and set aside.

Return the skillet to medium-high heat. When hot, add ¼ cup of olive oil along with the chopped artichoke hearts and cook, stirring occasionally, until the artichokes are soft and golden, about 10 to 15 minutes. Add the garlic and cook until fragrant, about another minute. Add the spinach, cooking until wilted, about 2 to 3 minutes. Season with salt and pepper then transfer to a large mixing bowl and set aside.

Next, make the béchamel sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly until smooth, about 1 to 2 minutes. Slowly pour in the half-and-half, continuing to whisk constantly. Raise the heat and bring to a simmer, then immediately reduce the heat to continue a gentle simmer. Continue to cook, whisking occasionally, until the sauce thickens to the consistency of gravy, about 15 to 20 minutes. Take off the heat and season to taste with salt, pepper, and a generous pinch of nutmeg.

Add half the béchamel to the bowl with the artichokes and spinach. Stir to combine and set aside to cool, for about 15 minutes. While the mixture is cooling, bring the large pot of water to a boil. Cook the lasagna noodles to package directions, then drain and rinse with cold water. Meanwhile, add the cottage cheese, parmesan, and egg to the artichoke mixture. Season with salt and pepper.

Assemble the lasagna. In an 8- by 12-inch baking dish spread a thin layer of the béchamel on the bottom. Lay a single layer of lasagna noodles in the pan then spoon all the mushrooms evenly over the pasta layer. Next, spread half of the artichoke mixture over the mushrooms. Over this, lay another single layer of the pasta, pressing down and trimming the ends if needed, then spread half of the béchamel. Finish with another layer of noodles, the remaining artichoke mixture, and ending with the last of the béchamel. Evenly sprinkle the mozzarella over the top.

Bake the lasagna until the sauce is bubbling around the edges and the cheese on top is evenly browned around 20 to 25 minutes. When done, remove and let the lasagna rest for 20 to 30 minutes before cutting.

Notes:

To save a step, this recipe would also work wonderfully with no-bake lasagna noodles. Instead of baby spinach you could try any favorite green such as kale or arugula.

I served this with a crisp salad of radicchio and apples simply dressed with lemon and olive oil. A light and dry red wine rounded out a lovely meal.

Enjoy.