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Spinach Artichoke Lasagna

Get cozy with a plate of lasagna... one of our favorite comfort foods.
Yield: 
12 Servings
Difficulty: 
Medium
Prep time: 
20 Minutes
Cooking time: 
40 Minutes

Ingredients

White Sauce
1/4 cup Horizon Organic Unsalted Butter
2 cloves garlic, minced
1/4 cup all purpose flour
3 cups Horizon Organic Whole Milk
1/4 cup Parmesan, grated
2 cups Horizon Organic Mild Cheddar Block Cheese, grated (you will need 2-8oz blocks for the whole recipe)
1/2 tsp salt
1/4 tsp pepper

Lasagna
12 lasagna noodles, cooked
8 oz quartered artichoke hearts, chopped and very well drained
10 oz chopped frozen spinach, thawed (and with all moisture squeezed out)
3 cups cooked chicken
4 cups Horizon Organic Mild Cheddar Block Cheese, grated

Directions

Preheat oven to 350ºF. In a large saucepan, melt butter over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add the flour and whisk into the butter until completely combined. Allow it to cook and bubble.

Very slowly add the milk, about a Tbsp at a time. Whisk milk into butter/flour mixture until absorbed before adding more. Continue adding slowly until all milk is whisked in. Bring to a low boil and then turn down the heat.

Stir in Parmesan, allow it to melt, then add cheddar one cup at a time, allowing to melt before adding the second cup. Stir in salt and pepper and remove from heat.

Spread a few spoonfuls of the sauce over the bottom of a 9"x13" pan so it is completely coated, then add three lasagna noodles. Cover with 1/3 of the artichokes, 1/3 of the spinach, 1 cup of chicken and 2/3 cup of cheddar. Add a few spoonfuls of the white sauce. Repeat two more times.

Add final three lasagna noodles, then top with remainder of white sauce and remainder of cheese. Bake for 35 minutes, uncovered. Then broil uncovered on low for about five minutes, or until cheese browns. Let sit for 10 minutes before serving. 

 

Recipe and photo from Wine and Glue

 

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