Artichoke Spinach Lasagna Recipes

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WHITE SPINACH-ARTICHOKE LASAGNA

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 12 servings

Number Of Ingredients 24



White Spinach-Artichoke Lasagna image

Steps:

  • Preheat the oven to 350 degrees F.
  • For the lasagna: Bring 4 quarts of water to a boil in a pot; season the water with salt. Add the lasagna noodles and cook until al dente, about 7 minutes. Drain and lay the noodles flat on a baking sheet. Set aside.
  • For the zucchini: Heat a grill pan over medium-high heat. Put the zucchini slices in a bowl, drizzle with the oil and sprinkle with salt and pepper. Add the slices to the grill pan and cook on both sides until grill marks appear, about 2 minutes per side. Remove to a plate and set aside.
  • For the spinach: In a large nonstick skillet over medium heat, melt the butter. Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper. Remove to a sieve set over a bowl to drain excess liquid; set aside.
  • For the alfredo: In the same skillet over medium heat, melt the butter. Sprinkle in the flour, whisking to form a roux, and cook over medium-low heat for 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Slowly add the hot milk and cream, whisking until smooth, and cook until thickened, 3 to 4 minutes. Remove from the heat. Season with salt and pepper. Fold in the Parmesan, artichoke hearts and pesto. Set aside.
  • For the ricotta mix: In a medium bowl, add the ricotta, Parmesan and egg yolk and mix to combine. Season with salt and pepper.
  • For the layers: Butter a 9-by-13-inch baking dish.
  • To assemble the lasagna: Spread 1 cup of the alfredo sauce on the bottom of the buttered baking dish. Add a layer of 3 lasagna noodles. Add 1 1/2 cups alfredo sauce and spread evenly. Scatter the spinach evenly on top. Add a layer of 6 mozzarella slices. Add a layer of 3 lasagna noodles. Add 1 1/2 cups alfredo and spread evenly. Add the ricotta mixture and spread evenly. Add a layer of 6 mozzarella slices. Add a layer of 3 lasagna noodles. Add 1 1/2 cups of alfredo and spread evenly. Add a layer of 6 mozzarella slices. Add the zucchini slices. Add the remaining 3 lasagna noodles. Spread the remaining alfredo evenly over the top of the noodles. Top with the remaining 6 slices of mozzarella.
  • Bake until browned and bubbly, 40 to 45 minutes. Allow the lasagna to sit for 10 to 20 minutes before serving. Top with lots of torn fresh basil.

Kosher salt
12 lasagna noodles
2 zucchini, cut into long thin strips (about 10 slices)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
18 ounces spinach
Kosher salt and freshly ground black pepper
6 tablespoons salted butter
1/4 cup all-purpose flour
3 cloves garlic, grated
4 cups milk, heated
1 cup heavy cream, heated
Kosher salt and freshly ground black pepper
3 cups grated Parmesan
Two 14-ounce cans artichoke hearts, drained and chopped
1/2 cup store-bought pesto
8 ounces ricotta cheese
1/4 cup grated Parmesan
1 large egg yolk, whisked
Kosher salt and freshly ground black pepper
Butter, for buttering the baking dish
24 deli-sliced mozzarella slices
Torn fresh basil, for garnish

SPINACH, ARTICHOKE, AND CARROT WHITE LASAGNA

This lasagna is full of veggies, has ricotta cheese, and a made-from-scratch roasted garlic Alfredo sauce! Does it get any better than this?

Provided by carrie barrett

Categories     World Cuisine Recipes     European     Italian

Time 2h20m

Yield 12

Number Of Ingredients 22



Spinach, Artichoke, and Carrot White Lasagna image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Slice off the top portion of the garlic head to expose each clove. Place garlic head on a baking sheet. Drizzle olive oil over garlic and season with salt and pepper.
  • Roast garlic in the preheated oven until tender and fragrant, about 40 minutes. Cool garlic until easily handled. Remove garlic cloves from the peels.
  • Place spinach in a bowl. Pour enough hot water over spinach to cover; set aside until wilted. Drain and squeeze liquid from spinach.
  • Mix ricotta cheese, 1 cup mozzarella cheese, Parmesan-Romano cheese blend, egg, and Italian seasoning together in a bowl.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  • Heat butter in a saucepan over medium heat until melted. Stir cream and milk into melted butter until thickened, about 5 minutes. Stir Neufchatel cheese into cream mixture until melted, 2 to 3 minutes. Add roasted garlic cloves, garlic salt, red pepper flakes, salt, and pepper; stir well. Stir 1/2 cup mozzarella cheese into cream mixture; cook until cheese sauce is smooth, 2 to 3 minutes. Stir egg yolks into cheese sauce until fully incorporated. Remove saucepan from heat.
  • Arrange 4 lasagna noodles in the bottom of the prepared baking dish. Layer 1/2 of the carrots, 1/2 of the artichoke hearts, 1/2 of the ricotta mixture, 1/2 of the spinach, 1/2 of the alfredo sauce, 4 lasagna noodles, respectively, over the lasagna noodles. Repeat layering with remaining ingredients, ending with a layer of lasagna noodles topped with 2 cups mozzarella cheese. Cover dish loosely with aluminum foil.
  • Bake in the preheated oven for 45 minutes. Remove foil and continue baking until cheese is bubbling and lightly browned, about 15 minutes more. Remove lasagna from oven and let rest for 5 minutes before slicing.

Nutrition Facts : Calories 491.9 calories, Carbohydrate 31.4 g, Cholesterol 145.8 mg, Fat 30.2 g, Fiber 3.2 g, Protein 25.5 g, SaturatedFat 17.7 g, Sodium 825.8 mg, Sugar 2.7 g

1 large head garlic
1 tablespoon olive oil
salt and ground black pepper to taste
1 (10 ounce) bag baby spinach
hot water to cover
1 (32 ounce) container ricotta cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan-Romano cheese blend
1 egg
1 tablespoon Italian seasoning
12 lasagna noodles
6 tablespoons butter
1 cup heavy whipping cream
½ cup milk
4 ounces Neufchatel cheese
1 teaspoon garlic salt
1 teaspoon red pepper flakes
½ cup shredded mozzarella cheese
2 egg yolks
1 cup shredded carrots
1 (16 ounce) can artichoke hearts, drained and chopped
2 cups shredded mozzarella cheese

SPINACH-ARTICHOKE LASAGNA ROLL-UPS RECIPE BY TASTY

Here's what you need: lasagna noodles, ricotta cheese, spinach, artichoke heart, olive oil, garlic, marinara sauce, shredded mozzarella cheese, shredded parmesan cheese, salt, pepper, fresh parsley

Provided by Alix Traeger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12



Spinach-Artichoke Lasagna Roll-ups Recipe by Tasty image

Steps:

  • Boil the lasagna noodles until they are soft but not fully cooked, for about 10 minutes. Drain and set aside.
  • In a sauté pan over medium heat, saute the spinach with the olive oil and a pinch of salt. Set aside.
  • Preheat oven to 350˚F (180˚C).
  • In a medium-sized bowl, mix the ricotta, cooked spinach, chopped artichokes, garlic, ½ of the mozzarella, ½ of the parmesan, salt, and pepper.
  • Spoon some of the mixture onto the lasagna noodle and roll tightly.
  • Spread the marinara on the bottom of the baking dish. Place the lasagna rolls right side up to fill the dish.
  • Top with the rest of the mozzarella and parmesan.
  • Bake for 35-40 minutes or until the cheese is brown and crispy.
  • Serve and top with parsley.
  • Enjoy!

Nutrition Facts : Calories 596 calories, Carbohydrate 29 grams, Fat 35 grams, Fiber 4 grams, Protein 34 grams, Sugar 5 grams

12 lasagna noodles
2 cups ricotta cheese
1 cup spinach
1 cup artichoke heart, chopped
1 tablespoon olive oil
2 cloves garlic, minced
2 cups marinara sauce
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese
1 teaspoon salt
½ teaspoon pepper
fresh parsley, for garnish

ARTICHOKE SPINACH LASAGNA

A great option for vegetarian lasagna. You will greatly enjoy the mix of vegetables in this dish! *Note: pasta sauce can be a white or red but I have found that if I'm freezing it, that the red works out best for me...none the less, I believe the original recipe does call for a white sauce. Thanks Marg (CaymanDesigns) for pointing it out.

Provided by TishT

Categories     Vegetable

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 11



Artichoke Spinach Lasagna image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray a 9x13 inch baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil.
  • Add noodles and cook for 8 to 10 minutes or until al dente; drain.
  • Spray a large skillet with cooking spray and heat on medium-high.
  • Saute onion and garlic for 3 minutes, or until onion is tender-crisp.
  • Stir in broth and rosemary; bring to a boil.
  • Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes.
  • Stir in pasta sauce.
  • Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles.
  • Sprinkle 3/4 cup mozzarella cheese over noodles.
  • Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese.
  • Sprinkle crumbled feta on top.
  • Bake, covered, for 40 minutes.
  • Uncover, and bake 15 minutes more, or until hot and bubbly.
  • Let stand 10 minutes before cutting.
  • To freeze: Bake, cool, wrap well, and label. freeze up to 2 months. *Note: You can assemble and freeze without cooking and cook on the day to be eaten!
  • To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.

1 cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 garlic cloves, chopped
1 (14 1/2 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package feta cheese with garlic and herbs, crumbled

ARTICHOKE SPINACH LASAGNA

Friends of ours served this homey dish when we visited them in Maryland. We just had to get the recipe, and we have since added a few ingredients to make it even tastier. —Carole Rago, Altoona, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 17



Artichoke Spinach Lasagna image

Steps:

  • Preheat oven to 350°. In a large saucepan, heat oil over medium-high heat. Add onion and mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, artichokes, spinach, rosemary, nutmeg and pepper; bring just to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in Alfredo sauce; remove from heat., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and 2/3 cup mozzarella cheese. Repeat layers 3 times. Top with remaining sauce and mozzarella cheese. Sprinkle with feta cheese, garlic powder and herbs., Bake, covered, 40 minutes. Bake, uncovered, 15 minutes longer or until noodles are tender. Let stand 10 minutes before serving.

Nutrition Facts : Calories 269 calories, Fat 14g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 755mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

1 tablespoon olive oil
1 small onion, chopped
1/2 cup sliced fresh mushrooms
4 garlic cloves, minced
1 can (14-1/2 ounces) vegetable or chicken broth
1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 teaspoon dried rosemary, crushed
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 jar (16 ounces) roasted garlic Parmesan or roasted garlic Alfredo sauce
ASSEMBLY:
12 no-cook lasagna noodles
3 cups shredded part-skim mozzarella cheese
1 cup crumbled tomato and basil feta cheese or feta cheese
1/8 teaspoon garlic powder
1/8 teaspoon each dried oregano, parsley flakes and basil

ARTICHOKE SPINACH LASAGNA

This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta.

Provided by DMCCRACKEN

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 8

Number Of Ingredients 11



Artichoke Spinach Lasagna image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
  • Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
  • Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
  • Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 44.5 g, Cholesterol 41.7 mg, Fat 16 g, Fiber 6.8 g, Protein 21.1 g, SaturatedFat 7.2 g, Sodium 1138.6 mg, Sugar 12.4 g

cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled

SPINACH-ARTICHOKE LASAGNA

Inspired by the artichoke slice at Artichoke Basille's Pizza in New York City, this white sauce lasagna is a dreamy multilayered dinner. Frizzling chopped canned artichoke hearts in olive oil reduces their water content, thereby concentrating their earthy, buttery flavor. What binds the dish together is a nutmeg-rich béchamel sauce that makes everything taste comforting and familiar. Cottage cheese in place of the more traditional ricotta nixes any potential for the grainy dryness that plagues so many lasagnas. Layering this creamy, saucy wonder in an 8-inch square pan leaves you with the perfect amount of leftovers for when you want some as a snack - a snacking lasagna, if you will.

Provided by Eric Kim

Categories     dinner, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 13



Spinach-Artichoke Lasagna image

Steps:

  • Heat the oven to 400 degrees. Boil a kettle of water (an electric kettle works great here).
  • Meanwhile, heat a medium saucepan over medium-high. Add the olive oil and artichoke hearts and cook, stirring occasionally, until the artichoke hearts fall apart, become jammy and start to brown at the edges, 10 to 15 minutes. Add the spinach, season with salt and pepper, and stir until considerably wilted, 2 to 3 minutes. Transfer to a large bowl and return the saucepan to the stove (no need to wash it out).
  • Make the béchamel sauce: In the saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly until smooth, 1 to 2 minutes. Still whisking constantly, slowly add the half-and-half. Raise the heat to high and bring to a simmer, whisking all the while, then immediately reduce the heat to continue simmering, now whisking occasionally, until the sauce thickens to the consistency of gravy, 10 to 20 minutes. Season generously with salt, pepper and nutmeg.
  • Add half of the béchamel to the bowl with the artichokes. Stir to combine and cool slightly, for about 15 minutes. While the mixture cools, place the lasagna noodles in a large high-sided pan or dish, pour over the recently boiled water from the kettle and let soak until the noodles are softened but not soggy, about 15 minutes. Add the cottage cheese, Parmesan and egg to the artichoke mixture, season with salt and pepper and stir to combine.
  • Assemble the lasagna: In an 8-inch square baking pan or dish, add enough béchamel to thinly coat the bottom. Put down a single layer of lasagna noodles, about 3 noodles, letting the ends rise up the edges of the pan. Spread half of the artichoke mixture evenly over the noodles. Turn the pan 90 degrees and put down another layer of lasagna noodles, again pressing the ends up against the edges of the pan. Spread half of the béchamel evenly over the noodles. Repeat these layers once more with the remaining lasagna noodles, artichoke mixture and béchamel, ending with the béchamel. Evenly sprinkle the mozzarella on top. (At this point, you can cover the lasagna and refrigerate it for up to 24 hours if not baking right away.)
  • Bake the lasagna until the sauce is bubbling at the edges (especially in the corners of the pan), and the mozzarella and the exposed ends of the noodles are golden brown and crispy, 15 to 20 minutes. (Add more time if baking directly from the refrigerator.) Let cool for at least 30 minutes before slicing so that slices won't collapse when transferred to plates.

1/4 cup olive oil
1 (14-ounce) can artichoke hearts, coarsely chopped and well drained
1 (5-ounce) package baby spinach
Salt and black pepper
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups half-and-half (or 2 cups each whole milk and heavy cream)
Freshly grated nutmeg
12 dry lasagna noodles (10 to 12 ounces)
8 ounces cottage cheese (heaping 3/4 cup)
1/2 cup grated Parmesan (2 ounces)
1 large egg
1 cup shredded low-moisture mozzarella cheese (4 ounces)

ARTICHOKE-SPINACH LASAGNA

Try a new lasagna that features a creamy sauce, veggies and two cheeses.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 12



Artichoke-Spinach Lasagna image

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion and garlic; cook about 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in broth and rosemary. Heat to boiling. Stir in artichokes and spinach; reduce heat. Cover; simmer 5 minutes. Stir in pasta sauce.
  • Spread 1/4 of the artichoke mixture in bottom of baking dish; top with 3 noodles. Sprinkle with 3/4 cup of the mozzarella cheese. Repeat layers twice. Spread with remaining artichoke mixture; sprinkle with remaining mozzarella cheese. Sprinkle with feta cheese.
  • Cover and bake 40 minutes. Uncover and bake about 15 minutes longer or until noodles are tender and lasagna is bubbly. Let stand 10 to 15 minutes before cutting. Garnish with rosemary sprigs and lemon wedges.

Nutrition Facts : Calories 350, Carbohydrate 38 g, Cholesterol 40 mg, Fat 1, Fiber 5 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 9 g, TransFat 0 g

1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
1 can (14 oz) vegetable broth
1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
1 can (14 oz) artichoke hearts, drained, coarsely chopped
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 jar (15 to 17 oz) roasted garlic Parmesan or Alfredo pasta sauce
9 uncooked lasagna noodles
3 cups shredded mozzarella cheese (12 oz)
1 package (4 oz) crumbled herb-and-garlic feta cheese (1 cup)
Rosemary sprigs, if desired
Lemon wedges, if desired

SPINACH ARTICHOKE LASAGNA

This Cheesy Lasagna is a great dish for for it can be made a day before to making hosting your dinner easier! Just add a crisp tossed salad and some crusty bread and olive oil for dipping it into. Use a glass pan because the artichokes will become discolored from metal ones.

Provided by Rita1652

Categories     One Dish Meal

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 20



Spinach Artichoke Lasagna image

Steps:

  • In a large pot of boiling water, cook the noodles for 10 to 12 minutes, or until just tender.
  • Drain and rinse with cold water.
  • Set aside.
  • Meanwhile, in a large nonstick frying pan over medium heat, warm the oil.
  • Add the onions and garlic; cook, stirring frequently, for 2 to 3 minutes, or until tender.
  • Stir in the wine and basil; bring to a boil.
  • Add the artichokes, fresh or frozen spinach and peppers; cover and cook for 5 minutes.
  • Remove the lid and cook until all the liquid has evaporated.
  • Set aside.
  • In a 1-quart saucepan over medium heat, melt the butter.
  • Whisk in the flour; cook for 1 minute.
  • Slowly whisk in the cream and milk, Parmesan, and nutmeg; cook, stirring constantly, for 5 to 7 minutes, or until the sauce boils and thickens.The cream sauce can be made in the microwave as well.
  • Mix together mozzarella, ricotta, and egg in separate bowl.
  • Preheat the oven to 350°.
  • Coat a 9x13 inch glass or ceramic baking dish with nonstick spray.
  • To assemble the lasagna, spread 1/3 cup of the sauce in the bottom of the prepared baking dish.
  • Top with 4 of the noodles; spread with half of the artichoke mixture.
  • Layer 1/3 of cheese mixture.
  • Spoon 1/3 cup of the sauce over the artichoke mixture and sprinkle with 1 tablespoon of the bread crumbs.
  • Repeating the layering.
  • Top with the remaining 4 noodles.
  • Spread with the remaining sauce, cheese and sprinkle with the remaining 1-2 tablespoon bread crumbs.
  • Cover with foil and bake for 30 minutes.
  • Uncover and bake for 10 to 15 minutes, or until bubbly.
  • Let stand for 10 minutes before serving.

12 lasagna noodles
3 teaspoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 cup white wine
1/4 cup chopped fresh basil (1 tablespoon dried)
1 (9 ounce) box frozen artichoke hearts, partially thawed (you can double these if you like)
1 (10 ounce) box frozen chopped spinach, partially thawed or
6 -8 cups fresh Baby Spinach
1 cup chopped roasted sweet red pepper
3 tablespoons butter
3 tablespoons unbleached flour
2 cups light cream
1 cup milk
1 cup grated mozzarella cheese
3 tablespoons grated parmesan cheese
1/8 teaspoon grated nutmeg
1 cup ricotta cheese
1 egg, lightly beaten
3 -4 tablespoons seasoned dry bread crumbs

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SPINACH ARTICHOKE LASAGNA ROLLUPS - TWO PEAS & THEIR POD
Web May 11, 2023 Spinach Artichoke Lasagna Rollups. By Maria Lichty. Updated on May 11, 2023. Go to Full Recipe. ... 4 Recipes Guaranteed to be New Favorites. First Name * …
From twopeasandtheirpod.com


BEST CHICKEN, SPINACH & ARTICHOKE LASAGNA RECIPE - DELISH
Web Aug 20, 2018 Ingredients 1 lb. lasagna noodles 3 tbsp. butter 2 cloves garlic, minced 3 tbsp. all-purpose flour 3 c. milk (preferably whole or 2%) Kosher salt Freshly ground …
From delish.com


A SHOT OF SKEPTICISM WAS FIRST INGREDIENT IN THESE VEGAN GNUDI
Web May 14, 2023 When the recipe for a plant-based ricotta cheese clone worked, it became a jumping off point for other ways to use it. Accessibility statement Skip to main content …
From washingtonpost.com


WHITE SPINACH ARTICHOKE LASAGNA | 12 TOMATOES
Web Preheat oven to 375°F and grease a 9x13-inch baking dish with nonstick spray. Fill a large bowl with hot water, and place noodles in to let them soak and soften slightly, 3-5 …
From 12tomatoes.com


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